Cream horns

 

What is it for dessert ? A usual question that you can hear in our home after almost every meal ... hahaha . After the main course, we definitely want something sweet. This can be something simple or something not so simple.

Today's dessert is not so difficult to make. Is awesome how some desserts may look ... they might frighten us and we may believe that is not easily done. However, an attempt can convince us to the contrary. I'm trying to make new desserts each time, desserts that I haven't tried bake before and this has led me to discover that many times while the recipe may seem tough, in practice is completely different .

The cream horns are in our dessert preference list . When I decided to bake them, I thought it would be difficult, but this was not an obstacle. Of course I got the ready made puff pastry sheets. I cut my strips, wrapped them on the molds and baked them . The pastry cream was easy ... I've given you a recipe for pastry cream, today's recipe has minor differences. Both are delicious, is a matter of taste. Try both at some point and decide which best suits your taste. I made the whipped cream but I added a bit of sugar to give it a sweeter taste. I filled the horns with pastry and whipped cream and there ... lovely cream horns. I tell you it was a breeze.

I hope you enjoy them too when you bake yours !

 
 

Ingredients :

 
pastry cream
  • 300 ml milk
  • 200 ml heavy cream
  • 3 vanillines
  • 100 gr sugar
  • 40 gr cornflour
  • 3 egg yolks
whipped cream
  • 250 ml heavy cream
  • 3 tbsp icing sugar

2 puff pastry sheets
2-3 tbsp icing sugar

 

Preparation : 

 
  1. Preheat oven at 180C.
  2. Prepare horns.
  3. Cut the long side of each puff pastry into strips of 4cm .
  4. Grease cone molds and wrap each cone with a strip of puff pastry. Start from the nose of the cone upwards, ensuring each shift covers part of the previous track so as not to leave gaps.
  5. Sprinkle with icing sugar and place in a baking tray lined with greaseproof paper.
  6. Bake for 20-25 minutes depending on the oven, until they get a golden brown color. Allow to cool.
  7. Prepare the pastry cream.
  8. In a saucepan, heat the milk and vanilla together with the heavy cream.
  9. In a bowl mix the egg yolks, sugar and cornstarch.
  10. When the milk is warm, remove from the heat, take a spoonful and pour in the egg mixture and stir well so that eggs get the temperature.
  11. Pour the warm eggs in the remaining milk and stir quickly.
  12. Turn heat back on and stir until thickened. Leave aside to cool by covering it with cling film so that does not create a crust .
  13. Make whipped cream.
  14. Pour the cream into the bowl of the stand mixer and beat starting at low speed and gradually increasing to high, until fluffy.
  15. Add the icing sugar and continue beating until thick and the mixture makes peaks.
  16. To fill the cones, place pastry cream and whipped cream in piping bags.
  17. Firstly fill the cone with the pastry cream and add the whipped cream.
  18. Serve sprinkled with icing sugar.