CREAM HORNS
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1 dozen
Number Of Ingredients 7
Steps:
- On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
- Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
- Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
- When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.
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
HOMEMADE CREAM HORNS RECIPE
You'll be surprised how easy it is to make homemade cream horns! Our Hawaiian cream horns are light, fluffy and delicious!
Provided by Kim and Kalee
Categories Recipes
Time 57m
Number Of Ingredients 9
Steps:
- Heat your oven to 400 degrees and spray a baking sheet with non-stick spray.
- Cut your pastry puff into 6 even slices.
- Wrap each slice around the cream horn mold starting at the pointed end and working towards the opening. Place the mold seam-side down on to the baking sheet.
- Bake for about 12 minutes or until golden brown.
- Remove the pastry horns from oven and allow to cool for around 20 minutes before carefully removing molds.
- While the pastry cools, mix the cream cheese and sugar together in a medium mixing bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice, 4 tbsp melted butter, vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
- Begin filling each pastry horn with cream horn filling (using a piping bag, a ziplock with a hole in it, or a butter knife).
- Dust horns with confectioners' sugar.
- Refrigerate for at least 30 minutes before enjoying.
Nutrition Facts : Calories 185 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 130 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CREAM HORNS
Steps:
- Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
- Preheat oven to 400 degrees F.
- When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
- Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
- Notes about the recipe: You can also fill these with custard and fruit.
HOMEMADE CREAM HORNS
This is a delicious dessert everyone will love. With less sugar than store-bought, it's also a smarter choice. The cream filling is like a sweet heavenly cloud. You won't be able to eat just one. Be sure to bring the recipe with you to parties because everyone will want it!
Provided by AC
Categories Desserts
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
- Bake in the preheated oven until golden brown, about 12 minutes.
- Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
- Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
- Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 35 g, Cholesterol 20.8 mg, Fat 31.3 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 16.2 g, Sodium 165.5 mg, Sugar 16.7 g
CREME HORN FILLING
I love those creme horns from the bakery. They're so light and flakey...and so rich! My favorite thing about them, though is the filling. When I worked at our local grocery store, the lady in the bakery gave me the recipe. It's been pared down quite a bit, but she said this was basically it, only they make it in pretty big batches.
Provided by Redneck Epicurean
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Whip ingredients with a mixer. Fill creme horns or cream puffs.
More about "homemade cream horns recipes"
LEARN HOW TO MAKE THESE CREAM HORN COOKIES (LADY LOCKS)
From inspiredbycharm.com
CREAM HORNS RECIPE - CHOPNOTCH
From chopnotch.com
CREAM HORNS RECIPE
From crecipe.com
HOMEMADE CREAM HORN FILLING - THERESCIPES.INFO
From therecipes.info
AMAZING CREAM HORNS IN THE AIR FRYER - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
LAZY CREAM HORNS RECIPE - PEAR TREE KITCHEN
From peartreekitchen.com
PAUL HOLLYWOOD’S CREAM HORNS - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
HOMEMADE CREAM HORNS - DESSERT RECIPES
From worldrecipes.org
HOMEMADE CREME HORNS (OR ARE THEY CREAM HORNS?) - AMISH 365
From amish365.com
CREAM HORNS | AN EASY RECIPE FOR CREAM HORNS | MOUTHWATERING …
From youtube.com
CREAM HORNS RECIPE | HOW TO MAKE CREAM HORNS | DEXAM
From dexam.co.uk
HOMEMADE CREAM HORNS RECIPE - THERESCIPES.INFO
From therecipes.info
HOMEMADE CREAM HORNS | EPISODE 1122 - YOUTUBE
From youtube.com
HOW TO MAKE PUFF PASTRY CREAM HORNS (EASY RECIPE!)
From emkwolff.com
MOM'S AMAZING CREAM HORNS - VALYA'S TASTE OF HOME
From valyastasteofhome.com
HOW TO MAKE MOUTHWATERING NUTELLA CREAM 'HORNS' IN THE OVEN
From dailymail.co.uk
CREAM HORNS RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
CREAM HORNS – PHIL'S HOME KITCHEN
From philshomekitchen.org
HOMEMADE CREAM HORNS - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
CREAM HORNS - STRESS BAKING
From stressbaking.com
CREAM HORNS RECIPE - TESCO REAL FOOD
From realfood.tesco.com
HOMEMADE CREAM HORNS.... - AN AMERICAN HOUSEWIFE
From housewifebarbie.com
HOMEMADE CREAM HORNS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PUFF PASTRY CREAM HORNS | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
AN AMERICAN HOUSEWIFE: HOMEMADE CREAM HORNS... SO EASY …
From housewifebarbie.com
CREME HORN FILLING RECIPES
From recipes.servegame.org
CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN
From thekitchn.com
CREAM HORNS - PINCH OF NOM
From pinchofnom.com
CREAM HORNS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
CUSTARD CREAM HORNS - LISA'S LEMONY KITCHEN
From mykeuken.com
HOMEMADE CREAM HORNS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY CREAM HORNS USING PUFF PASTRY - COOKING WITH CARLEE
From cookingwithcarlee.com
CREAM HORNS( RUSSIAN TRUBOCHKI) - CHEFJAR
From chefjar.com
CREAM HORNS | ALLYSON GOFTON
From allysongofton.co.nz
CUSTARD CREAM HORNS — DAMN, SPICY!
From damnspicy.com
PUFF PASTRY CONES WITH CREAM - ALL WE EAT - IMAGECOOKING
From allweeat.com
EASY CREAM HORNS - CAKEWHIZ
From cakewhiz.com
CREAM HORNS | FOOD NETWORK RECIPE
From crecipe.com
CREAM HORNS {EASY HOMEMADE RECIPE} - MARCELLINA IN CUCINA
From marcellinaincucina.com
CREAM HORNS – COOKERYSKILLS
From cookeryskills.com
HOW TO MAKE LEMON CREAM HORNS - SIZZLING EATS
From sizzlingeats.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