Scrumptious Cream Horns: A Puff Pastry and Sugar-Semolina Symphony of Creamy Delight.

Nothing says hotter than golden flaky puff pastry and rich vanilla cream. Cream Horns are a classic and go to item at tea parties, party events and wedding receptions as they are deliciously salty and sweet. Whether you’re an experienced baker or are looking for a secret recipe to impress your friends and family this dessert is a glitz.

Today we’re gonna look at the pretty cream horns — both history and recipe, plus a bit of rhyming facts. And also why we will show you why this yum still occupies a coveted spot in the hearts of sugar addicts everywhere.

The Cream Horn and What it Means.

Cream horns (‘horns of plenty’, or schillerlocken in some regions of Europe) are pastries from old European pastry recipes. It’s a sweet puff pastry pastry with horny structure made by rolling sheets of puff pastry around a cone mould. They’re filled with deep sweet sauces that bake them – vanilla custard, whipped cream, even jam.

We don’t know how or when cream horns were created, but we do know they came about in 17th- and 18th-century European pastry when pastry bakers perfected puff pastry. It was a hard dough, rolled in butter and rolled over and over, and omnipresent in the French and Austrian bakeries. And then into homes and kitchens the world over, where ninja chefs began to stuff golden dough with fruity creams.

The Magic of Puff Pastry

Cream horns are without a doubt the star.Puff pastry. It is also super buttery and flaky, which is one of my favourite baking ingredients if you’ve ever noticed.

Did You Know?

Puffin pastry has 1,000 layers! They do this by “lamination”: rolling the butter into the dough repeatedly. When you bake, the water in the butter is steam and the layers rise to make them perfectly light.

If you can buy puff pastry in ready made forms (like in this recipe), then that makes the newbie baker far more palatable without any of the ethereal feel of those little golden balls.

The Art of Cream Horns That Don’t Come Down in the ‘Burn’ How To Know.

So why then are cream horns so tempting? It’s the concoction of tastes and textures:

1. The Butter: Light, golden, flaky puff pastry is a perfect bag in which to stuff the velvety cream.
2. The Cream: Rich vanilla cream just right in terms of sweetness — not too sweet, but light and fluffy and thick.
3. And The Powdered Sugar: Powdered sugar is what keeps every horn so elegant as it is tasty.

Reasons Why You’ll Suck Creating Cream Horns

Oh guys if you never made cream horns do yourself a favor and prepare to be dumbfounded! Voici quelques unes des raisons why you should make this recipe a recipe you should always keep in your home:

• They’re Cute: Cream horns are bakery quality, you can get them for parties.
• Customisable: vanilla cream is an old timey filling, but have fun! Go for chocolate mousse, berry whipped cream or lemon curd.
• Large Serving Size: Each cream horn is a little, holding pleasure for party or coffee/tea.
• Super Simple: With store bought puff pastry and a creamy filling these are super simple.

The Ingredients: Simple, Yet Elegant

But the trick with cream horns is they’re made of very humble ingredients. Let’s break them down:

1. Puff Pastry
   Cream horns are made with puff pastry, it’s thin and flaky and just melts in your mouth.

Pro tip: Never make puff pastry that is cold because it is easier to work with and roll out. If it gets hot, put it in the fridge for a few minutes and move on.

2. Heavy Cream
   The sponginess of the filling comes from heavy cream whipped. Whip cream to firm peaks, it will be fluffy and will remain soft inside the pastry.

Did You Know?

Heavy cream is around 34-40 percent fat so that’s why it whips to a peak. And the colder the cream, the whippier it whips!

 

3. Vanilla Pudding Mix
   Instant vanilla pudding mix is used in this recipe to stabilise the cream and lend it a vanilla note. The little bit of a flourish keeps the cream fresh and creamy.
4. Powdered Sugar
   Light sweeten the cream with powdered sugar, and then glaze the finished cream horns for pretty appearance. It’s an ordinary accent.

A Step-by-Step Delight

It’s one of those fancy recipes but, to put it short, these are the three steps:

1. Bake the Pastry: The circles of puff pastry in the cone-form make the famous cream horns. Bake in a pan with egg wash to get a golden crust.
   2.: Prepare the Cream: Whip the heavy cream and add in the vanilla pudding, and whip until fluffy.
2. Pipe Cream and Sprinkles: When the pastry horns are cool pipe in the cream and dust with powdered sugar.

Tips for Cream Horn Perfection

• Do Not Melt the Cream: Never heat the pastry horns before filling, as this will melt the cream.
• Don’t Fill it Up Too Much: You can fill it up with all the cream, but don’t fill it up so much that it drips.
• Keep Properly Chill: You want to serve cream horns fresh, but store 2 days.

Did You Know?

Cream horns can also be mistaken for cannoli, Italian pies with ricotta cream. It’s the same shape and concept but where cannoli shells are stuffed with fried dough, cream horns get the flaky goodness from puff pastry.

Other types of cream horns are filled with custard, jam or even savory creams in some cultures for variety.

When to Serve Cream Horns

Cream horns so many times:

• Afternoon Tea: Pair these sophisticated sweets with tea or coffee for a nice late night snack.
• Plates for Desserts: Include them in dessert buffets for Weddings, Birthdays, and Holidays.
• Weekday Sweets: You don’t have to justify it every once in a while, the cream horns are the perfect way to liven up a typical weekday.

Final Thoughts

Crème chiffons show you what can be done with easy ingredients. They’re like French toast with the pliable, buttery shells and vanilla cream filling, smooth and indulgent. If you are making them for a party or just on a drizzly afternoon, these cakes are bound to delight.

And, so, why not? Grab your puff pastry and a can of cream and get busy baking these golden buttery delights. : Don’t hesitate to begin guzzling and you’ll know why cream horns are so adored for centuries.

Have you made cream horns before? Share your favorite fillings or tricks in the comments!

Homemade Delicious Cream Horns

Recipe by AdminCourse: DessertCuisine: AustriaDifficulty: Medium

Servings

6

servings

Prep time

40

minutes

Cooking time

15

minutes

Calories

290

kcal

Ingredients

• 2 pkg puff pastry (around 250 g)

• One egg (for brushing)

• Powdered sugar (for dusting)

• For the cream:

• 250 ml heavy cream (to beat)

• 1 tbsp vanilla pudding mix (instant, 40 g)

• 300 ml milk

• Two tablespoons powdered sugar

• Additional:

• Cream horn molds (metal cones)

Directions

• Preparing the dough:
  Pinch the puff pastry to a 3 mm thick rectangle on a lightly floured worktop.
  Split the dough into strips 2 cm x 2 cm.
  Wrap the strips around a metal cream horn mould at one end, and stitch over as you roll up the other.
  Roll dough and coat with beaten egg to make a brown oven crust.
  Spread the parchment paper lined moulds out on a parchment paper covered baking sheet separated by room.
  Cook in 200°C (390°F) oven at 200°C for 15-20 minutes until golden and crisp.
  Lift pastries from the molds and let cool.
• Preparing the cream:
  Prepare the vanilla pudding as per the pack with 300 ml of milk. Let it cool down to room temperature.
  Combine heavy cream with an electric mixer until stiff peaks form.
  Combine cooled vanilla pudding and 2 tablespoons powdered sugar in whipped cream, whisking until foamy.
  Pour the cream into a piping bag with your favourite nozzle.
• Filling the horns:
  Fill the pastry horns with the made vanilla cream when they are cooled.
  Sprinkle on powdered sugar to ghee and naughtiness.