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 !
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. 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.
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?
Well, what do you think about this post?
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