Ingredients with Measurements:
-1 sheet puff pastry, thawed
-1/2 cup heavy cream
-1/4 cup confectioners' sugar
-1/2 teaspoon vanilla extract
-1/4 teaspoon almond extract
-1/4 cup seedless raspberry jam
Special equipment needed:
-Cream horn molds
-Baking sheet
-Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry to a 12-inch square. Cut into 12 strips, each about 1-inch wide.
3. Wrap each strip around a cream horn mold, overlapping the ends slightly. Place on the prepared baking sheet.
4. Bake for 15-20 minutes, or until golden brown. Let cool completely before removing from molds.
5. In a medium bowl, whisk together the cream, confectioners' sugar, vanilla extract, and almond extract until soft peaks form.
6. Spoon the cream into a pastry bag fitted with a large star tip. Pipe the cream into the cooled cream horns.
7. Top with a dollop of raspberry jam.
Time:
Preparation Time: 15 minutes
Cooking time: 20 minutes
Temperature: 375°F
Serving Size: 12 cream horns
Nutritional Information:
Calories: 150
Fat: 9g
Carbohydrates: 14g
Protein: 2g
Substitutions for Ingredients:
-Heavy cream: Substitute with coconut cream or vegan cream.
-Confectioners' sugar: Substitute with granulated sugar.
-Raspberry jam: Substitute with any other type of jam or jelly.
Variations:
-Add a teaspoon of ground cinnamon to the cream mixture for a cinnamon-flavored cream.
-Top with a sprinkle of chopped nuts or chocolate chips.
-Substitute the raspberry jam with a different type of jam or jelly.
Tips and tricks:
-For best results, use a pastry bag with a large star tip for piping the cream into the horns.
-If the pastry strips are too long, cut them in half before wrapping around the molds.
-Be sure to let the cream horns cool completely before removing from the molds.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in a preheated 350°F oven for 5-7 minutes.
Presentation ideas:
-Arrange the cream horns on a platter and garnish with fresh berries.
-Serve with a dollop of whipped cream and a sprinkle of chopped nuts.
Garnishes:
-Fresh berries
-Whipped cream
-Chopped nuts
Pairings:
-Coffee
-Tea
-Hot chocolate
Suggested side dishes:
-Fruit salad
-Yogurt parfait
-Muffins
Troubleshooting advice:
-If the cream horns are too soft, bake for a few minutes longer.
-If the cream horns are too hard, reduce the baking time.
Food safety advice:
-Keep the cream horns refrigerated until ready to serve.
-Discard any leftovers after 3 days.
Food history:
Cream horns have been a popular dessert in Europe for centuries. They are believed to have originated in Austria and are traditionally served during the Christmas season.
Flavor profiles:
-Sweet
-Vanilla
-Almond
Serving suggestions:
-Serve as an after-dinner dessert.
-Serve with a scoop of ice cream or a dollop of whipped cream.
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Taste: Sweet, Buttery, Flaky, Creamy, Vanilla, Vanilla-Scented