Mummy Cream Horns Food

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 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.

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.

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.