There is hardly anyone who never tried delicious cream horns in their whole life. Almost everyone has at least once eastern it in childhood. Nowadays this pastry can be found in a plenty of cafes and basically everyone can cook it at home using our cream horns recipe. The interesting thing is, their history began back ib seventeenth century.
Puff pastry for such horns was invited in 1645 by Claudius Gele who used to keep it in secret and even cook in a separate room behind closed doors. Of course, someone has stolen the recipe and it became rather popular. It was used by everyone from the noble families’ kitchen to the usual countrymen. The cooks tried to make the usual dough more nutritious and made this kind of dough by joining a lot of thin layers into one.
That’s how the puff pastry horns were invented. At first, the filling was made of different leftovers but then a cream filling was cooked after which cream horns became a favorite for a lot of people around the world. However, the ingredients list for it has remained unchanged for centuries and today we’ll present it to in the same way too.
Prepare the necessary products, including chilled eggs and butter, as well as warm water.
In a bowl for the dough, pour the sifted flour and salt, melt half the butter and combine with the flour and warm water.
Knead the dough, then wrap it in cling film and place in the fridge for about 30 minutes.
After cooling the dough it's taken out, cuts crosswise and opened so that it looks as in the photo.
In the middle of the dough, put some butter.
Now cover butter with dough layers, giving it the shape of an envelope and put that "envelope" in the fridge. Repeat for at least 3 times.
Roll out the dough into a layer of no more than 3 mm thick and cut it into strips. Usually, thin strips are cut out if while you get wider strips out of short one. Special cones for tubes should be greased with vegetable oil and twisted on each test strip without placing it beyond the edge of the cone.
Baking was covered with baking paper and lightly grease with vegetable oil, then lay on his tube. Beat the egg yolks and lubricates their cones to test prior to administration of the oven.
Bake rolls at 360F for at least 25 minutes.
Use egg whites for the cream, which should be whisked with salt. Then add the powdered sugar wish again until you get white cream.
Take them out of the oven, remove them from the cones and cool. Then, each horn should filled with cream and sprinkled with powdered sugar.
It is preferred to serve hot with warm drinks such as tea or coffee.
This pastry is especially healthy for women. Because of butter in puff pastry, the skin becomes more hydrated and well-groomed, but excessive eating sweet horns can lead weight gaining, so take it into consideration and try to enjoy the every bit of it! Now you know exactly how to make cream horns, but you can also create a variety of cream horns using our recipes with photos.