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Who eats well, lives well
Italian Cream Horns
(Makes about 10)
1 sheet (17.3 ounce package Pepperidge Farm® Puff Pastry), thawed
10 Cream Horn Molds (metal cones)
1/4 cup milk
White sanding sugar
Line a baking sheet with parchment paper.
Lightly grease cream horn molds.
Preheat oven to 400° F.
Place sheet of puff pastry onto a lightly floured work surface.
Using a pastry wheel or a knife, cut the puff pastry sheet lengthwise into 1/2-inch strips.
Beginning at the tip of the cream horn mold, fold the end of the dough around the tip.
Wind the pastry strip around the mold, overlapping the layers slightly to almost cover the mold.
Repeat with remaining molds.
Place the pastry-covered molds seam side down on the prepared baking sheets.
Brush each pastry horn lightly with milk and sprinkle with sanding sugar.
Bake until golden about 15 minutes.
Transfer pastry horns to wire rack and let cool on the molds.
Remove the baked pastry from the molds and place on the rack to cool completely.
Store cooled pastry horns at room temperature in an air-tight container.
They are best if served within a few hours.
To re-crisp the horns:
Place them on a baking sheet in a preheated 400 degree F oven for 5 minutes.
Allow them to cool for a few minutes before adding the filling.
To assemble the cream horns:
Transfer the pastry cream or whipped cream to a pastry bag fitted with a large plain or star tip.
Insert the tip into pastry horn and pipe in the pastry cream to fill.
Serve immediately and enjoy!
Italian Pastry Cream
(Will fill about 20 pastry horns)
This is a vanilla flavored pastry cream. To vary the taste you can add a favorite liqueur,
such as Amaretto, Kahlua, Grand Marnier, or Limoncello.
1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk or half-and-half
4 egg yolks
1 teaspoon vanilla extract
2 teaspoons liqueur, optional
Combine sugar and cornstarch in a saucepan.
In a bowl, whisk together milk and egg yolks
Whisk milk mixture into sugar mixture.
Place the saucepan over medium heat.
Bring the mixture to a boil, whisking constantly.
Boil for 1 minute; remove from heat.
Stir in vanilla and optional liqueur.
Transfer the pastry cream to a bowl.
Place a piece of plastic wrap directly on the surface.
Allow to cool for 30 minutes and then refrigerate until cold.
Chocolate Pastry Cream:
Add 4 ounces of chopped semisweet chocolate to the hot pastry cream as it comes off the heat.
Stir and allow to sit for 2 minutes, then whisk it in until smooth.
Strawberry Whipped Cream
(Will fill about 20 pastry horns)
1 cup heavy cream
1/4 to 1/3 cup sugar
6 large strawberries (pureed in a food processor to a thick, seedy liquid) *
Beat the cream and sugar together until soft peaks form.
Add the pureed strawberries and beat until thickened.
Use immediately or refrigerate.
* You can use this same basic recipe with other fruits as well.
Try pureed raspberries, peaches, mangoes, apricots, etc.
Puff Pastry is a light, flaky, unleavened pastry
dough. To create the flakiness, the dough is spread
with solid fat and repeatedly folded and rolled out.
Butter is the most common type of fat used because
it provides a rich taste. The production of puff pastry
dough can be time consuming.. Commercially
made puff pastry is available in the freezer section of
grocery stores. Puff pastry is not the same as phyllo
Italian Cream Horns (Cornetti de Crema) are delicious little pastries that are made with puff
pastry dough that is wrapped around metal molds, baked until crisp, and then filled with cream.
The cream filling can vary from a rich pastry cream, to a buttercream, or a simple whipped
cream. You can also use a cannoli filling. Add the filling to the pastry just before serving to
prevent the horns from getting soggy. The pastry horns can be made ahead and frozen for up to
a month. You can keep them on hand in the freezer for unexpected guests. The horns can be
re-crisped in a preheated 400 degrees F. oven for 5 minutes. Allow to cool a few minutes
before filling. Italian Cream Horns are also sometimes referred to as Cannoncini.