Cream Horns
Cream horns stand tall as a timeless dessert classic, captivating taste buds with their flaky layers and sumptuous cream fillings From historical insights to detailed recipes and troubleshooting tips on the art of making the perfect Cream Horn with our meticulous approach to realizing your baking prowess and redefining.
Cream Horns are a delicious pastry that has captured the hearts of dessert lovers around the world. Not only are these sweet desserts delicious, but they also carry a rich history and versatility that makes them a favorite among many. These pastries are sure to be a hit at any occasion.
- 200 g Plain flour
- 1 tsp Salt
- 1 Egg yolk
- 100 ml Water
- 2 tbsp Vinegar mixture
- 500 ml Milk
- 74 g Vanilla custard powder or cornstarch
- 3 tbsp Sugar
- 1 tsp Ground vanilla
- 400 ml Cream
- 2 tbsp Fine sugar
Mix the mixture of plain flour, salt, egg yolk, water and vinegar. Give the dough a 20-minute rest
In a separate bowl, mix 100 grams of plain flour and 250 grams of ghee. Refrigerate for 15 minutes
Follow dough folding procedures carefully to promote elasticity
Place the dough in the refrigerator for an additional 15 minutes. Repeat the folding process
Wrap the dough in 2-inch aluminum foil and refrigerate for another 15 minutes
Heat the milk over medium heat. In a separate bowl, mix the custard powder or cornstarch, sugar and ground vanilla
Gradually add the dry mixture to the hot milk, stirring constantly. Let the custard cream cool
Preheat the oven to 230°C/446°F
Roll out the dough, then score the longer side into strips measuring 1 centimeter (1/2 inch)
Apply a little amount of oil to your palm and then coat the trumpet molds (use metal molds or construct your own, see tip) in oil
Bake at both high and low heat for 12 minutes, or until brown
Gently overlap each line as you spiral the pastry strip around the pan
To cover every mold, repeat. Cover the dough with the beaten egg
After the cream pods have baked, take them out of the oven and allow cool fully on a wire rack. After the pans have cooled, carefully take them out of the pastry shells
Spoon the whipped cream filling into the piping bag fitted with the star tip
Starting at the widest end of each cream horn and working your way to the tip, pipe the cream into each one
The delicious cream horns are now ready to enjoy. Remember to store it in the refrigerator until serving to keep the cream fresh
Servings: 8 ServingCalories:720kcalTotal Fat:50gSaturated Fat: 23gTrans Fat: 1gCholesterol:97mgSodium:275mgPotassium:92mgTotal Carbohydrate:62gDietary Fiber: 1gSugars: 34gProtein:6.99gVitamin A: 978IUVitamin C: 1mgCalcium: 42mgIron: 2mg
- In case you don't own molds for cream horns, you may utilize paper cups fashioned like cones or even shape the pastry around a tiny rolling pin.
- Be careful not to overfill the pastry with cream filling, as it may overflow when you bite into it.
- Cream horns are best served fresh and can be stored in the refrigerator for up to 2 days.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
