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Cream horn is a lovely combination of crispy, buttery puff pastry, and light cream. The first thing you need to check in order to make these elegant pastries is – do you have cream horn molds? The more molds you have, easier you will feed your cream-horn-starved crowd. The next thing is puff pastry. You can use store-bought puff if you are in a hurry, however, if you are a true pastry enthusiast, make your own puff pastry!
Regarding cream, there are many options. You can fill your cream horns with cream Chantilly, which is just a fancy name for lightly sweetened whipped cream. Crème patissière is always a good option, but you can also use one of its variants, for example, crème diplomate or crème mousseline. To spice up the horns, you can also slip in a teaspoon of raspberry jam before you fill them with the cream of your choice.
Who invented cream horns, what do you think? Well, most of the sources say that cream horns originated in Vienna, Austria. The interesting thing is that there are two similar pastries with German names. Schaumrollen [ˈʃa͜umrɔlən] is the name for straight tubes of puff pastry, open on the both sides, and the mold used for making these is the same mold that is used to make Italian cannoli. Schaum [ˈʃa͜um] in German means meringue, which suggests that these pastries were filled with meringue.
Photo source: wikipedia
The other pastry is Schillerlocken [ˈʃɪlɐˈlɔkn̩], and this is the German name for our cream horns! Why Schillerlocken? Well, if Wikipedia is to be trusted, this dessert was named after Johann Christoph Friedrich von Schiller [ˈjoːhan ˈkʁɪstɔf ˈfʁiːdʁɪç fɔn ˈʃɪlɐ] (1759 – 1805) who was a German poet, philosopher, historian, and playwright. It isn’t recorded whether Schiller liked cream horns or not, but there is a portrait of the good poet, painted by classicistic painter Ludovike Simanowiz, where he has beautiful, blond, and neat curls. Allegedly, those locks were an inspiration for naming these luscious pastries – Schillerlocken! Weird, right?
Cream Horns Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 25 minutes
Cook time : 20 minutes
Ready in 45 minutes
Level : Advanced
Puff Pastry Horns- Puff Pastry 500g (1.1lbs)
- One egg (for egg wash)
- Granulated sugar (optional)
- Milk 300g (10.6oz)
- Egg yolks 60g (2.1oz or 3 medium egg yolks)
- Sugar 50g (1.8oz)
- Flour 25g (0.9oz)
- Corn starch 20g (0.7oz)
- Vanilla powder
- Whipping cream 300g (10.6oz)
- Roll out your puff pastry to make a large 3mm (1⁄8“) thick rectangle , and cut 2.5cm (1”) wide strips.
- Wrap each strip around the mold, starting from the tip of the mold towards the wide end, and and make sure that the dough overlaps at the edge.
- Brush them with egg wash, and sprinkle with granulated sugar. Put the horns in the fridge for about 15 minutes.
- Bake horns at 200°C (400°F) for approximately 15 minutes, until nicely golden. Leave them to cool, and then remove the molds.
- While the horns are cooling down, make crème patissière. Heat up the milk, vanilla powder and half of the sugar in a saucepan. Whisk the egg yolks with the rest of the sugar, and add sifted flour and corn starch. Temper the yolk mixture with hot milk and put everything back in the pan. Cook the cream whisking vigorously until it thickens and start boiling. Allow it to boil for 2 minutes and then, pour it into a clean bowl. Cover crème patissière with a plastic foil so it touches the surface of the cream. Leave it to cool down completely.
- When crème patissière cools down, work it with a whisk. Whip the cream to soft peaks and fold it in crème patissière. Now you have made crème diplomate.
- Fill your cream horns immediately, sprinkle them with some powdered sugar, and leave them in the fridge to cool down for a couple of hours.
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