Creme Horn Filling Food

AMISH CREME HORNS

Steps:

• Cut pastry dough into 1/2'' strips. Wrap dough around tin pastry horn molds, beginning at the pointed end, overlapping and stretching slightly as you work your way to the open end.
• Place wrapped horns on a cookie sheet lined with parchment.
• Bake at 400ºF for 15 minutes.
• Remove horn molds from pastry as soon as possible after baking. Let cool.
• Combine pudding mix, milk and Cool Whip.
• Fill a cookie press with mixture and fill horns. Keep refrigerated until ready to serve.

CREAM HORNS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
• On a lightly floured surface, unfold a sheet of pastry dough and gently roll it out with a lightly floured rolling pin.
• You should still be able to see where the fold creases in the dough ware. Use a pastry wheel (or pizza cutter) to cut each section of the dough into 4 even strips.
• Grab a strip of dough and begin winding it around the cream horn mold4. If you are using tube shape you can start at either end, if you're using a cone shape you will want to start at the point and wrap from there, slightly overlapping the dough as you wrap. Wet your finger in the water to soften the end of the dough strip and make it sticky enough to stick to the mold and the next strip of dough. 3 strips of dough should fit on each mold. Do not wrap too close to the edges of the molds or it will be difficult to get the baked pastry off.
• Place the dough wrapped mold on the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until light golden brown, remove from the oven and allow the dough to cool on the mold for 20 minutes.5 Gently slide the pastry off the mold6 and allow them to cool for an additional 10 minutes on a wire rack.
• While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer. Add in the powdered sugar, fluff, and vanilla and mix on low speed until the sugar has combined, then increase the speed to high and whip for 2 minutes. If you choose to add the heavy cream (which I highly recommend) add it in before turning up the speed.
• Transfer the filling to a pastry frosting bag fitted with a large piping tip and pipe filling into the pastry. If you are using a tube-shaped mold, fill from both ends. Store in an airtight container at room temperature for up to 3 days.

MOM'S CREAM HORN (TRUBOCHKI) RECIPE

Steps:

• Preheat the Oven to 400°F
• Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
• Roll each strip out until it is about 2.5 times in length, than wrap the dough around the mold, pushing the dough down to seal it as you go.
• Place the rolled mold on a baking sheet, with the end side down & bake at 400° F for 12 min until golden brown. Might need to bake few batches.
• Cool trubochki to room temperature, than pipe in the cream.
• For the cream, beat together 4oz cream cheese and 3 Tbsp of sugar for 1 minute on medium speed until well blended. Add 2 Tbsp of lemon juice and mix until blended.
• Fold in 8oz of cool whip until smooth and fluffy.
• Fill the pastry bag with cream & pipe it in to each cream horn to the top.
• Dust with powder sugar and enjoy.

HOLLAND CREAM (WHITE CREAM FILLING)

Steps:

• In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

CREME HORN FILLING

Steps:

• Whip ingredients with a mixer. Fill creme horns or cream puffs.

CREAM HORNS

Steps:

• Preheat oven to 400 F / 200 C. Place the rack in the center of the oven.
• On a clean, slightly dusted flat surface, unfold 1 thawed puff pastry sheet. Place it on the surface. Dust the rolling pin with some flour.
• Using a pastry cutter, make 22 strips. Roll each strip lengthwise so that it doubles in length.
• Start at the end of a mould, wrap the dough around the mould in a spiral manner.
• Lightly press along with your fingers all the wrapped edges to seal them.
• Repeat the same with the remaining cream horns moulds.
• Place the wrapped moulds on a parchment lined baking sheet. Bake for 12 min or until golden brown. I baked them in batches of 11.
• Remove the horns from oven. Allow to cool for 10 minutes on the baking sheet. Remove the moulds and transfer the horns to a large plate.
• In a bowl of your electrical mixer, beat whipping cream with icing sugar until just the cream reaches stiff peaks. Add in cream cheese, vanilla and lemon zest. Beat 20-30 seconds.
• Fill the pastry bag ( with 2D tip) with filling & pipe it into each cream horn.
• Roast 2 tbsp crushed almonds. Allow to completely cool.
• Top each cream horn with some roasted crushed almonds.
• Dust with icing sugar.

CREAM HORNS (LADY LOCKS)

Steps:

• In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.
• Begin by preheating your oven to 350 degrees F.
• Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it's about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.
• Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don't let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.
• In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.
• In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.
• Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners' sugar. Store refrigerated in an airtight container.

PAUL HOLLYWOOD'S CREAM HORNS

Steps:

• For the rough puff, mix the flours and salt together in a bowl. Rub in the diced, chilled butter using your fingertips until the mixture resembles fine breadcrumbs. Add just enough water - about 4 or 5 tablespoons - to bind the ingredients together and form a dough.
• Lightly dust your work surface with flour. Roll out the dough into a long rectangle measuring about 25 x 10cm. Turn the pastry, if necessary, so that the short end is closest to you and scatter half of the frozen butter over the bottom two thirds of the dough.
• Fold down the top third of the dough (so that it covers half of the frozen butter) and fold up the bottom third. Turn the dough through 90 degrees.
• Roll the dough into a rectangle again, scatter the remaining butter over the bottom two thirds and fold as before. Wrap the dough in cling film and chill for 20 minutes.
• For the filling, pour the milk into a pan, bring to the boil, then remove from the heat and set aside.
• Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined into a custard, then return the mixture to the pan.
• Cook the custard over a gentle heat, stirring continuously, until it becomes thick and just comes to the boil. Remove from the heat and pass the custard through a sieve into a clean bowl. Stir in the butter until melted and thoroughly combined. Cover the custard with cling film, then chill until set.
• To make the cream horns, heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Roll out the chilled pastry on a lightly floured work surface into a rectangle measuring about 60 x 15cm. Cut the pastry into 6 long strips, each 2cm wide. Starting at the pointed end of a cream horn mould, wrap a pastry strip around the mould in a spiral, with each line overlapping slightly. Place on the baking tray. Repeat to cover all 6 moulds. Brush all the pastry horns with beaten egg and sprinkle with caster sugar.
• Bake the horns in the oven for 15-20 minutes, or until they are golden brown and crisp and the pastry has risen. Transfer to a wire rack to cool. Once cool, carefully remove the moulds.
• To finish the filling, whip the cream to soft peaks using a hand-held electric whisk. Whisk the set custard to loosen it slightly, then add the whipped cream, orange zest and chopped ginger. Mix to a thick, smooth piping consistency. Spoon the mixture into the piping bag fitted with the star nozzle. Set aside.
• To decorate, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Pour the chocolate into a ramekin, then dip the wide end of each cream horn into it. Chill the dipped horns in the freezer for 10 minutes, until set.
• Pipe the filling into the cream horns, then serve immediately.

DARK CHOCOLATE CREAM HORNS

Steps:

• Wrap each cone tightly in the non-stick aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Set aside.
• Make an egg wash by beating the egg with 2 tablespoons of water. Set aside.
• Flour the worktop roll out the pastry to 12 x 18 inches.
• Trim the edges to neaten, then slice along the length into 15 equal strips of about 1 x 15 inches. Then cut 3 of the strips in half.
• Starting with the pointy end, wrap the longer strips around the cones overlapping each twist of pastry by about a third as you go. If you have extra at the top, snip it off; don't tuck it into the cone or it will be difficult to get the pastry off after baking.
• Using the smaller strips, twist them gently and wrap the top of each pastry cone with the twisted strips. Trim any excess.
• Brush them sparingly with the egg wash and then sprinkle with the sugar.
• Lay the pastry cones on the baking sheet (placing any messy ends facing down, and chill for about 15 minutes.
• Preheat the oven to 400°F/200°C
• Bake for 20-25 minutes, or until a golden brown and puffy.
• Remove from the oven and gently remove them from the molds/cones- remembering to hold the hot cones with a clean oven cloth. Cool completely.
• Make the chocolate by melting the butter and syrup together in a small saucepan. Once melted, remove from heat, add the chocolate and mix until fluid. Set aside to cool.
• Spread one tablespoon of the chocolate into each horn
• Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla to the cream.
• Using a food processor, whip the cream until it thickens enough to hold its shape (this doesn't take long at all so check often).
• Pipe the cream into the horns and decorate with the remaining chocolate.
• If you use the skimmed milk powder in the cream the horns will last up to 3 days.
• If you don't use the powder, the cream should be made and the horns should be filled just before serving.

EASY PUFF PASTRY CREAM HORNS (LADY LOCKS) RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet into 3/4″ inch equal strips. Set aside.
• Spray your store-bought metal form or homemade tinfoil cones with non-stick spray.
• Wrap a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers. After you've reached the end of the pastry, gentle press the end to the top layer of pastry to prevent it from popping off while baking.
• Place the assembled cones onto a greased sheet. Bake them for about 18 minutes or until light golden brown, then remove from the oven.
• Gently remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• While the cones are baking or cooling, prepare the buttercream filling. In a large bowl, beat the softened butter and shortening over medium speed with an electric mixer until soft and creamy.
• Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
• Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 tablespoon at a time until the desired consistency is reached. If your frosting is too sweet, add a pinch of salt and mix until it's completely dissolved.
• Fill the horns with cream. To fill, use a decorating bag with Wilton 32 tip (for an open star pattern) or 12 tip (for a smooth edge on icing). You can also use a large ziplock bag with the corner snipped off.
• Fill your bag about half full with buttercream. Pipe the cream firmly into each end of the horn so it fills the entire pastry and comes slightly out the end.
• Using a small sifter, dust the cream-filled pastries with powdered sugar. If desired, you can also drizzle with melted chocolate before serving.

MOM'S CREAM HORNS

Steps:

• Preheat oven to 400 F.
• Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
• Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
• Place them onto a greased pan.
• Bake then in preheated oven for 18 minutes or until light golden brown.
• Remove from the oven.
• Remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of the mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• Beat softened cream cheese until smooth and creamy in texture.
• Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
• Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens.
• Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
• Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
• Fill a decorating bag and Wilton 32 attachment with cream halfway (it's easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
• Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit to refrigerate part.

HOMEMADE CREAM HORNS RECIPE

Steps:

• Heat your oven to 400 degrees and spray a baking sheet with non-stick spray.
• Cut your pastry puff into 6 even slices.
• Wrap each slice around the cream horn mold starting at the pointed end and working towards the opening. Place the mold seam-side down on to the baking sheet.
• Bake for about 12 minutes or until golden brown.
• Remove the pastry horns from oven and allow to cool for around 20 minutes before carefully removing molds.
• While the pastry cools, mix the cream cheese and sugar together in a medium mixing bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice, 4 tbsp melted butter, vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
• Begin filling each pastry horn with cream horn filling (using a piping bag, a ziplock with a hole in it, or a butter knife).
• Dust horns with confectioners' sugar.
• Refrigerate for at least 30 minutes before enjoying.

LADY LOCKS RECIPE

Steps:

• Sift together 3 1⁄2 cups flour, the baking powder and 1 tablespoon granulated sugar. Add the margarine, shortening and butter and cut in as for pie crust. Set aside.
• In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight.
• Heat the oven to 325 degrees.
• Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1⁄2 cup flour, 1⁄2 cup granulated sugar and the confectioners' sugar.
• Roll thinly, then cut into strips approximately 1⁄2-inch wide. Wrap on old-fashioned wooden clothespins that have been covered with foil and lightly greased, or use metal baking rods according to manufacturer's directions.
• Place on an ungreased baking sheet and bake for 10 to 15 minutes. Carefully remove the shells from the pins immediately. Let cool, then fill the shells with the filling, using a pastry bag.
• Combine the milk and flour. Cook over low heat until thick. Cool completely.
• Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy.

LAZY CREAM HORNS

Steps:

• Allow puff pastry to come to room temperature if it is not already thawed. Mine says 40 minutes minimum.
• Preheat oven to 400 Degree F.
• Line a baking sheet with parchment paper.
• Unwrap puff pastry and place on a lightly floured surface.
• Carefully unfold pastry.
• Cut along the folds of the pastry.
• Cut each third in half, forming rectangles.
• Place rectangles on a baking sheet, allowing at least 1 inch between them.
• Lightly brush each rectangle with beaten egg.
• Sprinkle with coarse sugar.
• Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
• Remove from oven and allow to cool completely.
• While pastries are cooling, make the filling.
• Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
• Add powdered sugar, 1 cup at a time, mixing well after each addition.
• Add vanilla and mix well.
• Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes.
• Slice cooled pastries in half using a serrated knife.
• Spread or pipe filling onto the bottom half of the cut pastry and replace the top.
• These can be stored at room temperature.

CREAM HORNS

Steps:

• Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet into nine equal strips. Set aside.
• Spray metal pastry cones with non-stick spray. If you don't have pastry cones, make your own! Rip off 8-12" long sheets of aluminum foil, fold in half, and roll each into a cone shape.
• Wind a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers. After you've reached the end of the pastry, gentle press the end to the top layer of pastry to prevent it from popping off while baking. Place them in the freezer for 20-30 minutes so that they'll hold their shape while baking.
• Preheat oven to 400°F and prepare a baking sheet with a non-stick silicon mat or non-stick spray. Place each pastry, seam side down, 2-3" apart on baking sheet (you may need multiple baking sheets depending on their size - remember, the pastries will expand as they bake and you don't want them to touch!).
• Create an egg wash by whisking together one egg with a teaspoon of water in a small bowl. Brush the top (and only the top!) of each pastry with egg wash to give them a nice golden brown sheen.
• Place 1/4 cup powdered sugar in a flour sifter and crank the sifter to cover the top of each pastry.
• Bake for 20 minutes or until the tops are golden brown. Remove from the oven and allow to cool on baking sheet with the metal forms still inside.
• While the pastries are cooling, prepare the cream filling. In a large bowl, whip the heavy cream until it forms soft peaks. Add vanilla and remaining 3/4 cup powdered sugar. Whip until it forms stiff peaks. Taste test it and add more powdered sugar if you'd like it a little sweeter.
• Once pastries are completely cooled, fill a piping bag with the cream and squeeze with firm pressure into the pastry cavities. If desired, top with a little powdered sugar or drizzled chocolate. Keep refrigerated and enjoy!

WARM WEATHER CREAM HORN FILLING

Steps:

• Cream Crisco and butter together with an electric mixer.
• Add powdered sugar by tablespoons and beat well.
• Add vanilla and marshmallow cream.
• Beat well until it looks like whipped cream.

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

CREAM HORNS

Steps:

• On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
• Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
• When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.