Cream horn. This little pastry gem falls under the category simple but tasty. So simple to make. Sure you can buy them at the store, but when you make them at home you can also know that they are fresh and have not been sitting there for God knows how long. Growing up my Mom used to buy cream horns at the store all the time. We weren’t really a twinkie kind of household. Explains a lot, no? When I was in pastry school and we learned how to make fresh puff pastry this little pastry treat was one of the recipes we made. You can make a million things with puff pastry and it’s handy to have a box in your freezer when the mood strikes you to make something tasty and easy. Our teacher in pastry school; the amazing pastry chef Nancy Pitta taught us to put a spin on the recipe and add a piped stripe of raspberry jam on the inside belly of the horn before piping in the cream. I will never make a plain cream horn ever again since that day. The raspberry jam totally makes this simple treat even better.
Raspberry and Cream Horns
yield: about 12 cream horns
1 box puff pastry
metal “horns” for wrapping puff pastry on (note; if you do not have the metal horns you can create your own by using tinfoil to shape a horn shape) cannoli tubes also work if you happen to have them
coarse sanding sugar
seedless raspberry jam
stabilized whipped cream (recipe below)
Stabilized whipped cream:
4 tsp. cold water
2 tsp. gelatin
1 cup cold heavy whipping cream
1/4 cup confectioners sugar
1 tsp. vanilla
1. Chill mixing bowl and whisk attachment for at least 15 minutes before using. Place cold water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
2. Dissolve gelatin by microwaving for about 20-30 seconds. Remove from microwave and place the bowl in the fridge; you want the gelatin to be liquid but not warm when added to cream.
3. Remove bowl and whisk from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly; about 1 minute. Remove the gelatin from the fridge, with the mixer still running, pour the gelatin mixture in a fine stream into cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Chill until ready to use.
1. Thaw puff pastry according to package directions. Roll over the pastry a few times with a rolling pin to secure any seams in the pastry. With a pastry wheel or sharp knife cut strips of the puff about 3/4 inch in diameter. Lightly grease the metal horns with nonstick baking spray. Wrap the puff strips around the metal horn starting at the tapered end and overlapping 1/2 half of each strip as you make your way up the horn. Add strips as you need to so you have a continuous wrap up the metal horn. Secure and pinch any loose seams to keep the wrap tight as you go.
2. Once the horns are completely wrapped brush each horn on one side with water and press into coarse sugar. Place the pastry horns on a Silpat or parchment lined baking sheet with the sugar side facing up and chill for at least 30 minutes.
3. Bake in a preheated 400 degree oven for 18-20 minutes or until golden brown. Let cool completely on the tray.
4. Pipe each bottom floor of the pastry horn with raspberry jam. Fill the remaining pastry horn with stabilized whipped cream. These are best served the same day, but leftovers can be stored in an airtight container in the fridge.