I know I am not the only one who can eat cream horns till they come out of my ears… see me at a function and I will zone in and claim the platter of cream horns…. Let me get a parcel of cakes and just let there be cream horns… they are mine as soon as they pass the treshold of the front door.
I have always wanted to make cream horns, but when you live in a place where specialty baking suppliers are a tad difficult to come buy… even Yuppie chef were out of stock of the cream horn moulds. My gran had a set that my uncle was willing to give to me…. but my gran last used them 20 odd years ago and then went rusty.
But I find that of late Craze store has a baking supply selection that has just about everything I need… They of all people had cream horn molds… only two packs and I took both… I mean it took me 2 years to find them how long will it take me to find another pack again ???? 🙁
Enough about molds lets get down to the fun part the making of the cream horns.
This is my grans recipe that my mother graciously gave to me, but I took a short cut. My gran used to make her own homemade puff pastry, but seriously folding butter in and rolling in this heat are a big NO… no harm in using store bought puff pastry.
Let me just say when I first made cream horns, they rose in weird funny shapes, and I refused to let it get to me… My Gran could make cream horns, my mother could make them I was not going to let it slip and let my generation blame me!!! NOPE
Ingredients: This recipe makes 7 medium sized cream horns.
- 1 x roll store bought puff pastry
- 7 x cream horn molds.
- 250g x whipping cream.
- a cup of water and a pastry brush.
- spray and cook.
- A couple of pieces of hand towel.
- Smooth apricot jam – optional.
- Unroll the puff pastry on a floured surface.
- Using the sharpest knife, cut the pastry into strips, length wise.
- Lightly br
- Take the molds and spray them completely with spray and cook.
- Then take the hand towel and lightly wipe the molds… don’t be scared I was skeptical when I came across this on some chef’s blog, but trust me it helps otherwise the spray and cook runs in the oven and so does your pastry.
- Take one strip at a time and starting at the tip of the mold, wrap the pastry around the mold.
- As you wrap it around, the pastry has to over lap the layer below it.
- When you come to the last piece at the top.
- Using your fingers, wet the end and gentle press it down onto the mold… this will prevent it from coming loose while it is baking.
- Once all the strips of puff pastry are wrapped around the molds, brush the side that is opposite the side where the pastry ended, you don’t have to to it this way… but I find that if I place the part where the pastry ended down on the baking sheet it doesn’t rise funny. Other wise the end part of the pastry rises much much higher than the rest of the horn.
- Brush the top facing side with water and sprinkle with sugar.
- They should like the bottom picture just before you pop them into the over
- Bake in a preheated oven at 180 degrees for 10 – 15 minutes, or until the tops have risen and slightly brown.
- Remove from the oven and allow to cool for 5 minutes, before gently sliding them off the molds. Allow them to cool on a baking try while you whip the fresh cream.
- To whip the fresh cream, pour into a bowl and add as much sugar as you would like, depending on how sweet you would like them.
- Whip the cream until the cream forms stiff peaks.
- Fill a piping bag with the whipped cream.The pipping bag must be fitted with a star nozzle as this makes filling the horn so much easier.
- Take the cream horn and add a dollop of smooth apricot jam…. this is optional, but my Gran used to do it, it was her secret ingredient and a surprise for when you got to the bottom.
- Fill the rest of the horn with cream.
- Top with a cherry and dust with icing sugar.