Ingredients with Measurements:
• 2 sheets puff pastry, thawed
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2/3 cup heavy cream
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
Special Equipment Needed:
• Cream horn molds
• Pastry brush
• Baking sheet
• Parchment paper
• Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out each sheet of puff pastry to a 12-inch (30 cm) square. Cut each sheet into 12 strips, about 1-inch (2.5 cm) wide.
3. Brush each strip with melted butter, then sprinkle with sugar. Twist each strip and wrap it around a cream horn mold. Place the molds on the prepared baking sheet.
4. Bake for 15 minutes, or until golden brown. Remove from the oven and let cool.
5. In a medium bowl, combine the lemon juice, lemon zest, heavy cream, confectioners’ sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
6. Carefully remove the cream horns from the molds. Fill each horn with the lemon cream and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 375°F (190°C)
Serving Size: 12 cream horns
Nutritional Information:
Calories: 140
Fat: 9 g
Carbohydrates: 13 g
Protein: 2 g
Substitutions for Ingredients
• Puff pastry: Phyllo dough
• Butter: Vegetable oil
• Heavy cream: Coconut cream
• Confectioners’ sugar: Granulated sugar
Variations:
• Add fresh berries or chopped nuts to the cream filling.
• Substitute lime juice and zest for the lemon juice and zest.
• Use a flavored extract, such as almond or orange, in place of the vanilla extract.
Tips and Tricks:
• For a crispier pastry, brush the puff pastry strips with an egg wash before sprinkling with sugar.
• To make the cream horns easier to remove from the molds, lightly grease the molds with butter or oil before wrapping with the puff pastry.
Storage Instructions:
Store the finished cream horns in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cream horns in a preheated 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
Serve the cream horns on a platter garnished with fresh berries and mint leaves.
Garnishes:
• Fresh berries
• Chopped nuts
• Mint leaves
Pairings:
• Fresh fruit
• Coffee
• Tea
Suggested Side Dishes:
• Fruit salad
• Yogurt parfait
• Fruit smoothie
Troubleshooting Advice:
• If the puff pastry is too soft to work with, place it in the refrigerator for 10 minutes before rolling out.
• If the cream horns are not browning evenly, rotate the baking sheet halfway through baking.
Food Safety Advice:
• Keep the cream horns refrigerated until ready to serve.
• Discard any cream horns that have been left out at room temperature for more than 2 hours.
Food History:
Cream horns are a traditional European pastry that have been enjoyed for centuries. They are believed to have originated in Austria in the 19th century.
Flavor Profiles:
Lemon cream horns have a light and refreshing flavor with notes of citrus and vanilla.
Serving Suggestions:
Serve the cream horns with a cup of coffee or tea for a light and delicious dessert.
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