CREAM HORN TUBES RECIPES

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CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN



Cream Horns Recipe (with Puff Pastry) | Kitchn image

In this recipe, spiral tubes of puff pastry are stuffed with a luxurious, mousse-like lemon-vanilla whip.

Provided by Shilpa Uskokovic

Categories     Dessert    Snack    Baked good    Puff pastry

Total Time 2700S

Prep Time 1200S

Cook Time 1500S

Number Of Ingredients 8

1 (about 16-ounce) package frozen puff pastry
12 sugar ice cream cones (optional), or 6 (1-inch wide, 12-inch long) wooden towels
2 cups cold heavy cream
3 tablespoons granulated sugar
1/4 cup instant vanilla pudding mix (not cook-and-serve)
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon finely grated lemon zest
Powdered sugar, for dusting (optional)

Steps:

  • Thaw 1 package puff pastry in the refrigerator according to package instructions.
  • Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Wrap a 7x4-inch piece of aluminum foil around the outside of a sugar ice cream cone, starting at the tip. A small section at the top of the cone will remain exposed. Repeat with the remaining 11 sugar cones. (Alternatively, wrap 12 (1-inch-wide, 12-inch-long) wooden dowels individually in aluminum foil to completely cover.)
  • Remove one sheet of puff pastry from the refrigerator (if your puff pastry comes in one sheet, cut in half to get 2 sheets). Unfold and use a rolling pin to gently smooth out any creases in the dough (the aim is just to seal any cracks and not to make the dough thinner or longer in length). Cut the pastry into 12 (about 1/2-inch-wide and 9-inch-long) strips. Repeat with remaining sheet of puff pastry.
  • If using cones, wind 2 strips of pastry around each cone, starting at the tip of the cone. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Wrap the remaining cones.
  • If using dowels, wind 2 strips of the pastry around a foil-wrapped dowel (or sugar cone) in a spiral, starting at one end of the dowel and overlapping it slightly. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Repeat at the other end of the dowel. Wrap the remaining dowels.
  • Place the wrapped pastries on 2 large rimmed baking sheets. If using cones, place them on their sides. Bake until the horns are light golden-brown, about 25 minutes.
  • Let cool on baking sheets for 2 minutes, then carefully slip the horns off the dowels or ice cream cones (this is easier to do while the pastry is still warm). Place the horns on a wire rack and let cool completely, about 25 minutes. Meanwhile, make the filling.
  • Place 2 cups cold heavy cream and 3 tablespoons granulated sugar in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant vanilla pudding mix, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon finely grated lemon zest. Continue whipping until thick, fluffy, and mousse-like, about 6 minutes. Transfer to a piping bag or large zip-top bag. Refrigerate until ready to use.
  • Snip off one bottom corner of the piping bag or zip-top bag. Pipe the filling into the horns. Dust the cream horns with powdered sugar if desired. Cream horns are best eaten within 6 to 8 hours of being filled.

Nutrition Facts : SaturatedFatContent 25.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.9 g, SugarContent 17.2 g, ServingSize Serves 6, ProteinContent 7.2 g, FatContent 58.2 g, Calories 748 cal, SodiumContent 332.4 mg, FiberContent 1.2 g, CholesterolContent 0 mg

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