Cream Horns

Making the horns
Cream horns look challenging, but puff pastry makes them super simple. These are formed and baked around foil-wrapped sugar cones, see pic 1. While you work with the puff pastry, be sure to cover the ones you’re not using with a damp paper towel so the strips don’t dry out and crack. Don’t worry about perfection. Just be sure to overlap each strip so there are no gaps, see pics 2 and 3. Pinch the tip of each horn to seal it so the filling won’t leak out.
Coarse turbinado sugar gives the pastry cones some sweetness and texture, see pics 4 and 5. Don’t substitute regular sugar – the fine granules will burn. Makes 8 horns.

Cream Horns

8 sugar cones
2 sheets frozen puff pastry, thawed sliced crosswise into 1/2”-wide strips (1 box)
1 egg
1 teaspoon water
1/2 cup turbinado (raw) sugar
1 recipe Vanilla Bavarian Cream, below
Assorted fresh berries

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare the sugar cones by wrapping each in foil, then coating

with nonstick spray. Slice the puff pastry sheets into thirds, then into 1/2"- wide strips with a pizza wheel. Wind 4 strips of pastry around each cone,

overlapping each strip to prevent gaps. They don’t have to look perfect. Whisk

the egg and water together in small bowl; place the turbinado sugar in a

shallow dish. Brush horns with the egg mixture. Coat the horns gernously for

crunch and flavor. =) Transfer to the prepared baking sheet. Bake for minutes or until golden. Cool on a rack for 2 minutes, then gently molds. Cool pastry completely before filling with Bavarian Cream (The can be made up to 2 weeks in advance and they freeze well). Serve horns assorted fresh berries.

Preparing the filling
When making the pastry cream, be sure to add the hot milk to the eggs slowly so they don’t curdle from the heat. As you cook the custard, whisk it often to avoid scorching and lumps. Cool the warm pastry cream completely before folding in the whipped cream. If it is at all warm, the whipped cream will melt, and you’ll end up with Bavarian soup. And don’t over fold – otherwise, the airy texture of the filling will be lost. Fill the pastry horns no more than a couple of hours before serving. If done too soon, the pastry will get soggy. Makes 4 cups.

Vanilla Bavarian Cream

2 cups milk
1/2 cup sugar
1/4 cup cornstarch

1/4 teaspoons salt
2 eggs
2 Tablespoons butter
1/2 teaspoon vanilla extract
1 cup heavy cream
2 Tablespoon powdered sugar
1 teaspoon vanilla extract

Heat the milk for the pastry cream in a saucepan over medium until bubbles form around the edge.
Whisk sugar, cornstarch, and salt together in a bowl while milk heats. Add the eggs, whisk until smooth, then whisk in half of the hot milk to “temper” or warm. Return the egg-milk mixture slowly to the remaining milk in the pan; continue cooking over medium, whisking often, until thickened. As the pastry cream cooks, it looks curdled. Whisk until the lumps disappear and cream is glossy. Boil 1 minute to eliminate the starchy taste and thicken further, whisking constantly.
Add the butter and 1/2 teaspoon of vanilla, stirring until butter is melted. Transfer pastry cream to a bowl, then place the bowl in an ice water bath to cool. Stir until pastry cream reaches room temperature, about 10 minutes. If not stirred, it’ll be too thick to flod easily with the whipped cream.
Whip the cream, powdered sugar and 1 teaspoon vanilla for the whipped cream to medium peaks in a large bowl. Fold whipped cream into the cooled pastry cream just until incorporated; cover and chill at least 30 minutes (can be made up to 2 days in advance). Transfer cream to a piping bag fitted with a star tip; pipe into horns. To free both hands for piping, place the horn in a small glass. It’s easier to control the bag so piping is less messy.

I made these for Father's Day. Everybody liked them. They're REALLY good!! Mmmmm!