CREAM HORNS
This easy Cream Horns recipe is made with puff pastry that's wrapped and baked until golden a flaky and filled with a sweet and fluffy cream filling!
Provided by Rebecca Hubbell
Categories Dessert
Time 1h12m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
- On a lightly floured surface, unfold a sheet of pastry dough and gently roll it out with a lightly floured rolling pin.
- You should still be able to see where the fold creases in the dough ware. Use a pastry wheel (or pizza cutter) to cut each section of the dough into 4 even strips.
- Grab a strip of dough and begin winding it around the cream horn mold4. If you are using tube shape you can start at either end, if you're using a cone shape you will want to start at the point and wrap from there, slightly overlapping the dough as you wrap. Wet your finger in the water to soften the end of the dough strip and make it sticky enough to stick to the mold and the next strip of dough. 3 strips of dough should fit on each mold. Do not wrap too close to the edges of the molds or it will be difficult to get the baked pastry off.
- Place the dough wrapped mold on the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until light golden brown, remove from the oven and allow the dough to cool on the mold for 20 minutes.5 Gently slide the pastry off the mold6 and allow them to cool for an additional 10 minutes on a wire rack.
- While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer. Add in the powdered sugar, fluff, and vanilla and mix on low speed until the sugar has combined, then increase the speed to high and whip for 2 minutes. If you choose to add the heavy cream (which I highly recommend) add it in before turning up the speed.
- Transfer the filling to a pastry frosting bag fitted with a large piping tip and pipe filling into the pastry. If you are using a tube-shaped mold, fill from both ends. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 445 kcal, Carbohydrate 57 g, Protein 2 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 18 mg, Sodium 79 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
PASTRY CREAM
Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.
Provided by Food Network Kitchen
Time 2h25m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
- Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
- Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
- Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
PASTRY CREAM
Steps:
- Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
- Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.
RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY
Steps:
- To make pastry cream:
- Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
- In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
- Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
- Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
- Repeat with the remaining ingredients.
More about "cream filled pastry cremeschnitten recipes"
CREMESCHNITTE (ROMANIAN CREMSNIT RECIPE) - WHERE IS MY …
From whereismyspoon.co
4.5/5 (49)Total Time 50 minsCategory Romanian Cakes And DessertsCalories 230 per serving
- Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy.
- Add the egg yolks one at a time, incorporating each yolk carefully and slowly. Add the corn starch, vanilla extract, and finely grated lemon zest and incorporate it with the help of a plastic spatula.
- In the meantime heat the milk well. Do that in a jug, it will be easier for you to pour the milk over the egg mixture. Or transfer the milk to a jug after heating it.
- Very slowly pour the milk over the egg mixture. Keep the jug in the left hand if you are right-handed and the electric mixer in the right hand. Pour in a thin stream while mixing.
CREMESCHNITTE (AUSTRIAN CREAM SLICES) - MISSION FOOD …
From mission-food.com
4.8/5 (12)Total Time 1 hrCategory DessertCalories 500 per serving
CREMESCHNITTE RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
PASTRY CREAM FILLING RECIPE | WILTON
From wilton.com
HOW TO MAKE PASTRY CREAM, BASIC PASTRY CREAM RECIPE
From bakerbettie.com
SO EASY CREAM CHEESE PUFF PASTRY DANISH RECIPE
From thebakingchocolatess.com
HOW TO MAKE PASTRY CREAM (CRèME PâTISSIèRE RECIPE) - SERIOUS EATS
From seriouseats.com
PASTRY CREAM (CRèME PâTISSIèRE) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CREAM PUFFS RECIPE (WITH PASTRY CREAM FILLING) - FIFTEEN …
From fifteenspatulas.com
CREMESCHNITTEN | ORIGINAL AUSTRIAN RECIPE - YOUTUBE
From youtube.com
CREMESCHNITTE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
ÉCLAIR RECIPE - JO COOKS
From jocooks.com
CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN
From thekitchn.com
CREMESCHNITTE | TRADITIONAL CAKE FROM AUSTRIA | TASTEATLAS
From tasteatlas.com
CREAM FILLED CHOUX PASTRY - RASA MALAYSIA
From rasamalaysia.com
THE BEST PASTRY CREAM RECIPE - SWEETLY CAKES
From sweetlycakes.com
CREAM PUFFS WITH VANILLA PASTRY CREAM RECIPE | BON APPéTIT
From bonappetit.com
PASTRY CREAM RECIPE - BBC FOOD
From bbc.co.uk
CRèME PâTISSIèRE (PASTRY CREAM FILLING) - SPATULA DESSERTS
From spatuladesserts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love