Cream Horns

  • Nutrition Facts
  • Calories: 277
  • Protein: 4.44
  • Fats: 15.86
  • Carbohydrates: 27.08

    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.

    The origin of the puff pastry cream horns

    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.

    Necessary ingredients for the puff pastry cream horns:

    • 500 grams of flour
    • 250 grams of fatty butter
    • 1/2 tsp. of salt
    • 200 ml of water
    • 1 egg
    • 100 grams of sugar powder

    Puff pastry cream horns recipe is incredibly simple but you need to have patience kneading the dough 2-3 hours:

    1. Prepare all the ingredients. Butter and eggs should always be cooled just as the water should be warm.

      Prepare the necessary products, including chilled eggs and butter, as well as warm water.

    2. Pour flour and salt into the bowl. Melt the half of the butter in a microwave oven or in a skillet and add it to the bowl with flour, then add the warm water in.

      In a bowl for the dough, pour the sifted flour and salt, melt half the butter and combine with the flour and warm water.

    3. Knead the dough without adding too much flour. In half an hour, wrap the dough with cling film, having slightly sprinkled it with flour prior, and put in the fridge.

      Knead the dough,  then wrap it in cling film and place in the fridge for about 30 minutes.

    4. Then put it out and make the incision in the middle crosswise and open the incised parts until the dough looks like a flower with four petals.

      After cooling the dough it's taken out, cuts crosswise and opened so that it looks as in the photo.

    5. Roll out the parts in different directions, so that they extend, and insert a piece of butter into the middle of a «flower».

      In the middle of the dough, put some butter.

    6. Cover the butter with rolled out thin parts and again roll out the dough into a thin layer, trying to pull it in one direction. Put the dough for half an hour back in the fridge. Do so for several times until all the butter is inside the dough. Again, cool it and only then proceed to the making of the horns themselves.

      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.

    7. Roll out the puff pastry once again seam, cut it into strips. Try to make the dough 3 mm thick, so that the horns look great. At the same time the width of the strips itself does not play a huge role as well as cut thin strips, and of a short test of a long - try to cut strips that are wider, so they wrapped the entire cone, which will be baked. Cones should be greased with vegetable oil and, starting from the bottom, screw on each of them on the dough strip, as shown in the picture.

      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.

    8. The dough cones are placed in a baking dish covered with parchment which is greased with vegetable oil. Divide the egg and separate the yolk and the white in different dishes. Whisk yolk and lubricate the dough pieces with it using a silicone brush.

      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.

    9. Bake them in the oven at 360F for about 15-20 minutes, but make sure that they are not burnt.

      Bake rolls at 360F for at least 25 minutes.

    10. Now it's time to make cream. To do this, beat the remaining protein with a pinch of salt until it enlarges two to three times, then pour the sugar powder in m constantly whisking. As a result, you should have a white cream.

      Use egg whites for the cream, which should be whisked with salt. Then add the powdered sugar wish again until you get white cream.

    11. Baked horns should be cooled and the cones should be taken out of them. They are easily removable because they were oiled prior. Fill the the horns with cream using cream injector and sprinkle with powdered sugar.

      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.

    12. Serve rolls with hot tea or coffee.

      It is preferred to serve hot with warm drinks such as tea or coffee.

    The healthy features of the dish

    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.

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