Monday, January 27, 2014

Custard Filled Horns

Who doesn't love creamy custard filled horns? And now that you can buy puffed pastry in the grocery store, they are easier than ever to make. My Mom used to make these for Christmas and decorate them with colored sugar. Sometimes she filled them with whipped cream and strawberries. I love them with custard. I have included a link for a set of horn molds in case you need them to make this wonderful dessert! 

 Custard Filled Horns

1 sheet Pepperidge Farm Puff Pastry), thawed
10 metal cream horn molds (metal cones)
1/4 cup whole milk
course sanding sugar or Turbinado
White chocolate, melted

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly grease cream horn molds. Place sheet of puff pastry onto a lightly floured work surface. Using a pastry wheel or a knife, cut the puff pastry sheet lengthwise into 1/2-inch strips. Beginning at the tip of the cream horn mold, fold the end of the dough around the tip. Wind the pastry strip around the mold, overlapping the layers slightly to almost cover the mold. Repeat with remaining molds.

Place the pastry-covered molds seam side down on the prepared baking sheets. Brush each pastry horn lightly with milk and sprinkle with sanding sugar. Bake until golden about 15 minutes. Transfer pastry horns to wire rack and let cool on the molds. Remove the baked pastry from the molds and place on the rack to cool completely. Line another cookie sheet or baking sheet with parchment paper. Once horns are cool, dip the bottom of each one into white chocolate and lay on parchment paper to cool again. Then drizzle chocolate back and forth over horns. Chocolate will harden.

Custard Pastry Cream

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk or half-and-half (half milk/half cream)
4 egg yolks
1 teaspoon Pure vanilla extract

Combine sugar and cornstarch in a saucepan. In a bowl, whisk together milk and egg yolks. Whisk milk mixture into sugar mixture. Place the saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Boil for 1 minute; remove from heat. Stir in vanilla and optional liqueur. Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface. Allow to cool for 30 minutes and then refrigerate until cold.

To assemble the cream horns:

Transfer the pastry cream or whipped cream to a pastry bag fitted with a large plain or star tip. Insert the tip into pastry horn and pipe in the pastry cream to fill. If you don't have a piping bag, fill a Ziploc bag with the cream and squeeze it down to the bottom of the bag. Snip off the corn and squeeze into horns.
Serve immediately and enjoy!

*** NOTE: You can also fill with chocolate pastry cream. Just add 4 ounces of chopped semisweet chocolate to the hot pastry cream as it comes off the heat. Stir and allow to sit for 2 minutes, then whisk it in until smooth.

♥♥ If you need a good price on Pastry Horn Molds check out this price that Amazon makes available to Welcome Home fans. Click on this link and get a set of 6 for only $5.66. This recipe makes 10 so you might want to pick up two sets. Remember anything you buy at Amazon through Welcome Home using our special code will support the NO KILL advocacy group who save the lives of dogs and cats in this country who are being killed unnecessarily while waiting in shelters for a new home.

Photograph is copyrighted and the property of ©Welcome Home.
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