Paul Hollywoods Cream Horns Recipes

PAUL HOLLYWOOD'S CREAM HORNS

Steps:

• For the rough puff, mix the flours and salt together in a bowl. Rub in the diced, chilled butter using your fingertips until the mixture resembles fine breadcrumbs. Add just enough water - about 4 or 5 tablespoons - to bind the ingredients together and form a dough.
• Lightly dust your work surface with flour. Roll out the dough into a long rectangle measuring about 25 x 10cm. Turn the pastry, if necessary, so that the short end is closest to you and scatter half of the frozen butter over the bottom two thirds of the dough.
• Fold down the top third of the dough (so that it covers half of the frozen butter) and fold up the bottom third. Turn the dough through 90 degrees.
• Roll the dough into a rectangle again, scatter the remaining butter over the bottom two thirds and fold as before. Wrap the dough in cling film and chill for 20 minutes.
• For the filling, pour the milk into a pan, bring to the boil, then remove from the heat and set aside.
• Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined into a custard, then return the mixture to the pan.
• Cook the custard over a gentle heat, stirring continuously, until it becomes thick and just comes to the boil. Remove from the heat and pass the custard through a sieve into a clean bowl. Stir in the butter until melted and thoroughly combined. Cover the custard with cling film, then chill until set.
• To make the cream horns, heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Roll out the chilled pastry on a lightly floured work surface into a rectangle measuring about 60 x 15cm. Cut the pastry into 6 long strips, each 2cm wide. Starting at the pointed end of a cream horn mould, wrap a pastry strip around the mould in a spiral, with each line overlapping slightly. Place on the baking tray. Repeat to cover all 6 moulds. Brush all the pastry horns with beaten egg and sprinkle with caster sugar.
• Bake the horns in the oven for 15-20 minutes, or until they are golden brown and crisp and the pastry has risen. Transfer to a wire rack to cool. Once cool, carefully remove the moulds.
• To finish the filling, whip the cream to soft peaks using a hand-held electric whisk. Whisk the set custard to loosen it slightly, then add the whipped cream, orange zest and chopped ginger. Mix to a thick, smooth piping consistency. Spoon the mixture into the piping bag fitted with the star nozzle. Set aside.
• To decorate, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Pour the chocolate into a ramekin, then dip the wide end of each cream horn into it. Chill the dipped horns in the freezer for 10 minutes, until set.
• Pipe the filling into the cream horns, then serve immediately.

CREAM HORNS

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

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

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.