Cream Horns
A delicate pastry made by wrapping choux pastry around horn-shaped molds and baking until crisp, then filling with jam and topping with whipped cream once cooled.
Ingredients
puff pastry dough
8 ounces (240 g)
jam
1 ounce (30 g)
sugar
1 ounce (30 g)
heavy cream (whipped and flavored)
1/4 pint (1.5 dl)
Instructions
1
Step 1
Roll the puff pastry dough to 1/16 inch (1.5 mm) thick and 24 inches (60 cm) long.
2
Step 2
Cut into strips 1 inch (2.5 cm) wide.
3
Step 3
Moisten with water.
4
Step 4
Carefully wrap the strips around clean cream horn molds, overlapping each strip by half. Work from the tip toward the open end.
5
Step 5
Brush the surface with egg white or water, and dip in fine granulated sugar.
6
Step 6
Place on a clean baking sheet and let rest for at least half an hour.
7
Step 7
Bake in the oven at 420°F (215°C) until golden brown.
8
Step 8
While still warm, gently twist the mold slightly, then remove the mold.
9
Step 9
Pipe in a small dollop of jam.
10
Step 10
Using a sav bag (piping bag) fitted with a star tip, fill with flavored and sweetened whipped cream. Finish with a small rosette and decorate with a cherry.
