Simple And Delicate Puff Pastry Cones With Cream Cream Horns Recipes
CREAM HORNS
Delicate, flaky puff pastry cones filled with sweet whipped cream. No need to head to a bakery - they're easier to make than you might think!
Provided by Leslie Kiszka
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet into nine equal strips. Set aside.
- Spray metal pastry cones with non-stick spray. If you don't have pastry cones, make your own! Rip off 8-12" long sheets of aluminum foil, fold in half, and roll each into a cone shape.
- Wind a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers. After you've reached the end of the pastry, gentle press the end to the top layer of pastry to prevent it from popping off while baking. Place them in the freezer for 20-30 minutes so that they'll hold their shape while baking.
- Preheat oven to 400°F and prepare a baking sheet with a non-stick silicon mat or non-stick spray. Place each pastry, seam side down, 2-3" apart on baking sheet (you may need multiple baking sheets depending on their size - remember, the pastries will expand as they bake and you don't want them to touch!).
- Create an egg wash by whisking together one egg with a teaspoon of water in a small bowl. Brush the top (and only the top!) of each pastry with egg wash to give them a nice golden brown sheen.
- Place 1/4 cup powdered sugar in a flour sifter and crank the sifter to cover the top of each pastry.
- Bake for 20 minutes or until the tops are golden brown. Remove from the oven and allow to cool on baking sheet with the metal forms still inside.
- While the pastries are cooling, prepare the cream filling. In a large bowl, whip the heavy cream until it forms soft peaks. Add vanilla and remaining 3/4 cup powdered sugar. Whip until it forms stiff peaks. Taste test it and add more powdered sugar if you'd like it a little sweeter.
- Once pastries are completely cooled, fill a piping bag with the cream and squeeze with firm pressure into the pastry cavities. If desired, top with a little powdered sugar or drizzled chocolate. Keep refrigerated and enjoy!
Nutrition Facts : Calories 301 kcal, Sugar 13 g, Sodium 85 mg, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 26 g, Fiber 1 g, Protein 3 g, Cholesterol 54 mg, UnsaturatedFat 11 g, ServingSize 1 serving
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- To make the cones we’ll need metal pastry cones. Don’t worry if you don’t have them, they’re very easy to make. Take a piece of paper and split it in half. Roll each piece into a cone shape securing the sharp end with a piece of duct tape and tuck away any excess paper. The paper cone will give stability to the future pastry cones. Wrap the paper cone with a piece of aluminum foil. Place a small lump of foil inside the cone which will help keep the weight of the dough. As a result, you will have a homemade pastry cones that looks almost the same as a store-bought one.
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