Cream Horns: A Delicious Pastry Recipe
Cream horns, also known as ladylocks, are delightful puff pastry cones filled with sweet whipped cream or custard. These elegant pastries are perfect for special occasions, afternoon tea, or simply as a sweet treat. Let’s explore how to make these delectable cream horns at home.
What are Cream Horns?
Cream horns are made by wrapping strips of puff pastry around cone-shaped molds, baking them until golden brown, and then filling them with a creamy filling. The combination of the flaky pastry and the smooth, sweet cream makes them irresistible.
History of Cream Horns
Cream horns have a rich history, with variations found in many European countries. They are known by different names and have slight variations in recipes, but the basic concept of a cone-shaped pastry filled with cream remains the same.
Ingredients You'll Need
- 1 sheet of puff pastry, thawed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Egg wash (1 egg beaten with 1 tablespoon of milk)
- Cone-shaped molds
Step-by-Step Instructions
- Prepare the Pastry:
- On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thickness.
- Cut the pastry into strips about 1 inch wide.
- Wrap the Molds:
- Lightly grease the cone-shaped molds.
- Starting at the pointed end of the mold, wrap a strip of pastry around the mold, overlapping slightly with each turn. Ensure the pastry is snug but not too tight.
- Repeat with the remaining molds and pastry strips.
- Bake the Horns:
- Place the wrapped molds on a baking sheet lined with parchment paper.
- Brush the pastry with egg wash to give it a golden color.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool slightly before carefully sliding the pastry cones off the molds. Allow them to cool completely on a wire rack.
- Prepare the Filling:
- In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
- Fill the Horns:
- Transfer the whipped cream to a piping bag fitted with a star tip.
- Pipe the cream into the cooled pastry cones, filling them completely.
- Serve:
- Dust the filled cream horns with powdered sugar before serving, if desired. These are best enjoyed fresh!
Tips for Perfect Cream Horns
- Keep the Pastry Cold: Work quickly with the puff pastry and keep it cold to prevent it from becoming sticky and difficult to handle.
- Even Baking: Ensure even baking by placing the baking sheet in the center of the oven.
- Mold Release: If the pastry cones are sticking to the molds, gently twist them while they are still slightly warm to release them.
- Filling Variations: Experiment with different fillings, such as pastry cream, chocolate mousse, or flavored whipped cream.
Serving Suggestions
Cream horns are perfect for:
- Afternoon tea
- Dessert buffets
- Special occasions like birthdays and holidays
- A sweet treat any time of day
Conclusion
Making cream horns at home is a rewarding experience that allows you to create a stunning and delicious pastry. With a bit of practice, you can master the art of wrapping the pastry and creating the perfect filling. Enjoy the delightful combination of flaky pastry and sweet cream with this classic treat!