Cream horns are a classic dessert that combines a buttery, flaky pastry with a rich, creamy custard filling. This indulgent treat is perfect for special occasions or just when you’re in the mood for something sweet and satisfying. The combination of the crispy crust and smooth, sweet custard makes these cream horns a delightful dessert that’s sure to impress.
Ingredients
For the Custard:
- 1 egg yolk
- 300 ml milk
- 100 g sugar
- 25 g cornstarch
- 150 ml cream (33-35%)
For the Crust:
- 230 g flour
- 100 g butter, cold and cubed
- 100 g sour cream (15-20%)
- 1 egg yolk
- 5 g baking powder
- 5 g vanilla sugar
- Pinch of salt
Instructions
1. Prepare the Custard Filling
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
- Mix Dry Ingredients: In a separate bowl, whisk together the sugar and cornstarch.
- Combine Egg Yolk and Dry Ingredients: In another bowl, whisk the egg yolk. Gradually add the sugar and cornstarch mixture to the egg yolk, mixing until smooth.
- Temper the Egg Mixture: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then, gradually add the tempered egg mixture back into the saucepan with the remaining milk, continuing to whisk.
- Cook the Custard: Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
- Add Cream: Once the custard has cooled slightly, fold in the cream. Seal the custard with plastic wrap, pressing it against the surface to avoid a skin from developing. Chill in the refrigerator while you prepare the crust.
2. Prepare the Crust
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, vanilla sugar, and a pinch of salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Blend the butter into the flour using a pastry cutter or your fingertips until the mixture resembles rough, crumbly pieces.
- Top of Form
- Bottom of Form
- Add Wet Ingredients: In a separate bowl, whisk together the egg yolk and sour cream. Incorporate this blend into the flour and butter mixture. Mix until a dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes to make it easier to handle.
3. Shape and Bake the Cream Horns
- Prepare the Oven: Set your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch).
- Cut and Shape: Cut the dough into strips about 2-3 cm (1 inch) wide. Wrap each strip around a greased cream horn mold (you can use aluminum foil cones if you don’t have molds), overlapping slightly as you go.
- Bake: Place the dough-wrapped molds on the prepared baking sheet. Place in the preheated oven and bake for 15-20 minutes, or until the crusts turn a rich golden brown.
- Cool: Once baked, allow the crusts to cool slightly before carefully removing them from the molds.
4. Fill the Cream Horns
- Fill the Horns: Once the crusts are completely cooled, use a piping bag to fill them with the chilled custard.
- Serve: Serve the cream horns immediately, or chill them in the refrigerator for a few hours to allow the flavors to meld.
Conclusion
These homemade cream horns are a decadent dessert that combines the flaky goodness of pastry with the rich, creamy delight of custard. Whether you’re making them for a special occasion or just to treat yourself, they’re sure to be a hit. The process of making cream horns might seem a bit involved, but the results are absolutely worth it. Enjoy these delicious, elegant treats with your favorite cup of tea or coffee!