Cream Horns

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My mom is a really nice lady. She taught me how to bake, and over the years she has donated to me countless baking pans, spatulas and cake knives. But when I came home to visit one weekend and asked if I could take home her cream horn molds (which she never uses), she said no. I couldn’t believe it. I told her “I can’t believe it”. She still wouldn’t give them to me.

So this should tell you how good cream horns are. This is a story of a mother denying her child, just so she could preserve the opportunity to eat this dessert. Unbelievable.

These are great for a light dessert. They’re super simple, and adaptable. I filled mine with vanilla whipped cream, but you could also fold in chocolate shavings, mix in some cocoa, fruit, custard etc. They’re made with puff pastry, which is layers of fat which melt during baking, causing the water to turn into steam which pushes the layers apart. Lots of layers. Crispy, buttery, delicate layers.

God this recipe is literally two ingredients. And while I generally frown upon recipes that list a recipe within (IE brownie recipes that call for a Duncan Hines box mix, ugh) creating puff pastry is a feat I’m not quite prepared for, and something a rookie baker shouldn’t really be expected to conquer. So for now, Tenderflake is ok.

Oh and if you’re sitting there spazzing out because you don’t have cream horn molds, it’s cool. You can order them for $5 on Amazon or find them at most kitchen stores.

(scroll down for photo recipe)

Ingredients;

  • 1/2 package puff pastry (I used Tenderflake), thawed in fridge
  • 1/2 cup whipping cream, approx. (or any other creamy filling)

Method:

Preheat oven to 350degrees.

First, your puff pastry should be thawed, but still cold to the touch. This may take a couple hours at room temp or overnight in the fridge. And by “half the package”, I mean it should come in two blocks, and you’re only going to use one.

On a lightly floured surface, roll out the block of dough to a rectangle about 6×8 inches, about a 1/4 inch thick. Then, using a pizza cutter (or knife), slice the dough into 8 strips. Starting from the pointy part of the horn, gently wrap the dough strip around the horn like a spiral, with a slight overlap so that it doesn’t separate during baking. Place the horns on a baking sheet with the end of the strip (at the wide part of the horn) underneath.

Bake for 15 minutes or until golden brown (I could have even baked mine a little longer but I was getting antsy).

*Don’t be afraid to bake one horn first, to see if you’ve wrapped it properly and if it needs more or less time in the oven.

Fill with flavoured whipped cream with a piping bag, by inserting the piping tip into the horn as far as it will go, and filling until you feel resistance.

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Dust with icing sugar.

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On a lightly floured surface, roll out the block of dough to a rectangle about 6×8 inches, about a 1/4 inch thick. Then, using a pizza cutter (or knife), slice the dough into 8 strips. 

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Starting from the pointy part of the horn, gently wrap the dough strip around the horn like a spiral, with a slight overlap so that it doesn’t separate during baking.

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*Don’t be afraid to bake one horn first, to see if you’ve wrapped it properly and if it needs more or less time in the oven. I, in some freak accident, flipped my horn off the baking sheet, and it became wedged upside down in the oven rack. A lot of f’s were said, but then I accepted the situation and took a couple of pictures for this post. Bad things can happen but you have to persevere, people.

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Place the horns on a baking sheet with the end of the strip (at the wide part of the horn) underneath.  Bake for 15 minutes or until golden brown (I could have baked mine a bit longer but I was getting antsy). Fill with flavoured whipped cream with a piping bag, by inserting the piping tip into the horn as far as it will go, and filling until you feel resistance. Dust with icing sugar.

*If you don’t have a piping bag, it’s ok. Cut the corner off a zip-loc bag, fill with whipped cream, and twist the top shut. BOOM, you’ve got a piping bag. 

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Can I just say that I really love the pic from behind, I think they look like three puppy tails. Or something. Or maybe I just get too enamoured with my food. The pic on the right looks like a couple seals on the beach, checkin out the waves. Or maybe they are in a fit of passion creating a little baby cream horn! 

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