Buttery and flaky cream horns ( Russian trubochki) filled with the sensational, flavorful cream cheese filling.This amazing dessert is on the must-try list.A high tea spread is incomplete without the beautiful flaky pastry cone filled with whipped, pastry or even butter cream known as the cream horn. Cream horns are not strangers to a dessert buffet and there are lots of delicious variations to their fillings. Caramel, chocolate and fruit are just a few of them. It’s worthwhile to learn how to make cream horns, as they are such festive little treats, welcome at any occasion and usually devoured within seconds of serving.
Any recipe that tells you how to make cream horns is to cut the prepared pastry into strips using a knife or a pastry wheel. The thin strips go on to be wrapped around the metal cream horns mould. If you don’t have cream horn moulds, you can also use a cake dowel for this purpose. Wrap the layers of dough around the mould, being careful to seal the end using a little milk or water. Once you applied the pastry, you can beat an egg yolk and brush the liquid over the layers. Next, you can sprinkle fine sugar over the horn to crisp up and add a beautiful sweetness to the outside of the cream horns. ( I didn’t do it this time).
Watch the cream horns carefully as they bake in the oven, as they will burn easily. It’s also important to leave them to cool for a few minutes before removing them from the moulds. For something slightly different, you can dip the cooled pastry horns in melted dark chocolate and refrigerate them to create a deliciously sweet, creamy crunch.
Another way to create an interesting twist on traditional cream horns is to prepare infused cream or add in extra sweet delights for the filling. Tinned caramel makes an amazing addition to whipped cream, as do Nutella, melted chocolate and chocolate sauce. Just pipe in a generous squeeze of any of these before adding in the cream. Finely chopped mint leaves and a tablespoon of strawberry jam make a deliciously crisp and fruity filling when you mix them with cream. Be sure to whip the cream and mix in any additional ingredients once it has reached a beautiful, stiff consistency. It’s essential to fold in the ingredients as opposed to whipping the cream further as this could upset the texture. The trick to getting whipped cream to a perfect texture is to use an electric beater in a glass bowl.
You can substitute whipping cream with vegetable whipping cream, which is a great tasting alternative to dairy. However, there are lots of different options that work just as well. Butter cream, cheese-cream and custard cream also make delicious fillings for cream horns.
Every pastry chef will have a different style of how to make cream horns. You can really get creative with the filling as the pastry goes really well with lots of different flavors. Here are some interesting ideas:
- Whipped lemon cheesecake
- Strawberry jam and vanilla seed infused whipped cream
- Tiramisu filling
- Amaretto whipped cream with slivered almond garnish
- Dark chocolate mousse with mint garnish
One of the final things to do when you’re learning how to make cream horns is to insert the filling into a piping bag, and pipe it into the pastry horn. This requires a steady hand and a fair amount of precision. Practice on a clean surface if you have not done it before.
Don’t forget to dust the horns with powdered sugar, as this is part of what gives them their festive look. Garnish cream horns with a gooseberry or raspberry, a mint leaf or some finely grated dark chocolate. They look lovely among bowls of berries and whipped cream,or arranged on a platter as part of a dessert or high tea buffet.
HOW TO MAKE CREAM HORNS
- Pastry puff sheet ( thawed)- 500 gm or 1 sheet
- CREAM CHEESE FILLING
- Cream cheese ( softened at room temperature)- 4 ounces (115 grams)
- Whipping cream*- 1 cup
- Confectioners (powdered or icing) sugar-1 cup plus extra for dusting
- Lemon zest( grated)- ½ tsp
- Vanilla extract- 1 tsp
- Roasted crushed almonds- 2 tbsp
- 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.
- CREAM CHEESE FILLINNG
- 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.