Posted by Karen on April 08, 2001 at 21:43:53:
In Reply to: cream horns posted by Anita Moore on April 08, 2001 at 19:44:58:
Cream Horns
makes 2 dozen
2 lbs Flaky Puff Pastry Dough
4 cups heavy cream
4 tsp. sugar
2 tsp. vanilla extract
Confectioners sugar
Roll out dough onto a lightly floured surface until you have a rectangle measuring about 10 by 16 inches and about 1/8 inch thick. Prick with a fork to prevent any unevenness. Cut into lengthwise strips 1 inch wide, using a pastry wheel.
Wrap each strip of dough around a well greased cream horn or cannoli form. Keep the dough off the ends of each form. Place the forms on a parchment lined baking sheet 3 inches apart with the ends of the dough tucked underneath the forms. Chill for 30 minutes.
Preheat oven to 350 degrees F. Bake horns for about 20 minutes, or until quite browned. Remove the molds and return the pastries to the oven to dry the insides, about 5 additional minutes.
Whip the cream with the sugar and vanilla and then place in a large pastry bag fitted with a large plain tip. Pipe the cream into each of the horns and dust horns with confectioners sugar.
Other Serving Suggestions:
Before filling with cream, dip horns into melted chocolate and place on parchment paper until chocolate solidifies.
Storage suggestions:
Cover leftover horns and place in refrigerator. Can stay fresh in for up to 3 days.
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Coffee Cream Horns
1/2 pound butter or margarine, well chilled, divided
2 cups plus 2 Tbsp sifted all-purpose flour
1/2 cup ice water
1 Tbsp lemon juice
12 foil-wrapped ice cream cones
1 egg, slightly beaten
Coffee Almond Cream
Cut 1/4 LB. butter into flour until mixture resembles cornmeal.
Add water and lemon juice all at once. Stir with a fork until
pastry stays together. Cover; Chill 1/2 hour. Roll out 1/4-inch
thick into rectangle 18x12 inches. Cut remaining butter into thin
pats; Cover 2/3 rectangle. Fold uncovered third over middle third.
Fold opposite end over top. Then fold pastry in thirds crosswise
to form a block. Roll out again 1/4-inch thick. Repeat folding.
Wrap in foil. Chill 1/2 hour. Repeat rolling, folding, and chilling
three more times. Wrap pastry. Chill overnight, or longer. Roll
pastry 1/8-inch thick into rectangle 20x12 inches. Cut into 12
inch-wide strips. Brush with water. Wrap each strip, slightly
overlapping, around foil-covered cone, starting at point. Brush
with egg, chill 1/2 hour. Bake at 450F for 15 minutes. Reduce
heat to 350F. Bake 15 minutes or until puffed and golden. Cool
on Racks. Remove cones carefully. Before serving fill with Coffee
Almond Cream.
Coffee Almond Cream
Combine 1/2 cup whipping cream, 2 tbsp sugar, and 1 tbsp instant
coffee. Chill. Whip until stiff. Fold in 1/3 cup diced almonds.
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Filling For Danish Cream Horns
3 egg whites, beaten stiff
1 cup sugar (granulated)
1 cup ground nuts
1 teaspoon vanilla
Beat whites stiff.
Gradually add sugar, nuts and vanilla.
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Cream Horns
1 cup butter, softened
1/2 cup shortening
3 cups flour
2 egg yolks, beaten
2 teaspoons sugar
1 1/4 cups water
1 cup milk, lowfat okay
1/3 cup flour
1 cup shortening
2 pounds powdered sugar
Cream together butter and shortening with electric mixer. Set aside.
Combine flour, egg yolks, sugar, and water. Roll out onto floured surface.
Spread 1/4 of the butter/shortening mixture over dough. Knead together.
Refrigerate for 1 hour.
Repeat last 4 steps until butter/shortening mixture is gone.
Roll out dough to 1/4 inch thick. Cut into strips.
Wrap strips of dough all the way around metal Cream Horn forms.
Place dough covered forms on greased cookie sheet and bake in
425 degree oven for 10 minutes. Cool.
Combine milk and flour together in saucepan.
Bring to boil, stirring constantly, then remove from heat.
Cool to room temperature.
Add shortening and powdered sugar to milk/flour mixture.
Beat well with electric mixer. Scoop into icing bag and fill baked pastry shells.