Cream horn pastry cornucopias are unbelievably easy and fast. These classic lightly buttery pastry dessert treat are crispy, flaky and can be filled with fresh cream, coffee cream, butter cream, custard cream, vanilla cream, dark chocolate and many other fillings and toppings. Show off your pastry skills with these pastry horns filled with your favorite filling .
They are AMAZING!
Prep: 10 minutes
Proofing 1 hour 15 minutes
Servings: 6 Horns
For the pastry horns
Ingredients
1 1/4 cup all purpose flour
1 tbsp milk powder
5 1/2 tbsp warm water
1 tbsp sugar
1 room temperature egg
1 tsp dry active yeast
3 tbsp softened butter
1/2 tsp salt
Extra butter for greasing the molds
Egg wash: 1 egg with 1 tablespoon milk
Images at the end of this page.
Steps:
1. Grease each mold with butter and set aside.
Preheated oven on convection mode to 365 degrees F
2. Mix warm water, yeast and sugar. Set aside and let the yeast mixture to proof.
3. In another bowl mix flour, milk powder and salt.
4. When the yeast proofs, add it to the flour mixture and knead the dough. It will be a sticky dough(try not to add extra flour).
5. Add in the softened butter along with one beaten egg and knead for a few minutes until the dough comes together.
6. Cover the dough with a loose plastic wrap or a kitchen towel and let rise in a warm place until it has doubled in size.
7. After the dough has risen, knead the dough again to remove air from inside.
8. Divide dough into 6 equal parts and shape into smooth mini balls, set on a working board and let sit for about 15 minutes.
9. To shape dough into cones, roll the dough into a 12” long smooth rope one end tapering at the end.
10. Starting at the wide end of the mold, gently wrap the dough around the mold in a spiral, try not to stretch the dough, with a little space between dough seams, for proofing. Tuck and press the ends under the dough to keep the dough spirals from unraveling.
11. Place horns, sealed side down, on a baking sheet lined with parchment paper. Spritz the cones with water and leave to proof again in a warm place until the cornets have puffed up.
12. Brush the cones with an egg wash. Bake for 11 - 12 minutes in convection mode until the tops are golden brown.
Or bake in a preheated 350° oven for 18 to 20 minutes watching closely for overbrowning.
13. Remove molds from oven to completely cool on a rack before filling.
Make your favorite filling and using a pastry bag, fill the cornets up from the very inside all the way out.
Filling options for Horns
Dark chocolate filling:
3/4 cup dark chocolate
3 tablespoons butter
2 tablespoons honey
For the cream:
1 cup Whipping Cream
4 tablespoons powdered sugar
1 teaspoons vanilla extract
1 1/2 tablespoon milk powder
Steps:
For the Chocolate:
Melt the butter and corn syrup together in a small saucepan. Take from heat, pour over the chocolate and mix until well mixed and creamy. Set aside to cool.
Spread one tablespoon of the chocolate into the lining of each horn and let it set.
For the cream:
In a bowl add powdered sugar, and milk powder (it gives the whipped cream a solid structure and holds its shape), and vanilla to the cream.
Whip the cream until it thickens enough to hold its shape .
Pipe cream into the prepared horns using a piping bag and decorate with remaining chocolate.
Or
Vanilla Cream Filling
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 1/2 tablespoon milk powder
Step :
In a large bowl, beat heavy cream to soft stiff peaks. Add in vanilla extract and powdered sugar. Transfer mixture to a piping bag and pipe into each cooled horn.
Or
Sweet Red Onion Cream Filling
1 tablespoon finely minced red onions
1/ 2 cup chopped olives
1 /2 cup mascarpone cheese
1 1/2 teaspoon salt, or to taste
Freshly ground black pepper
Fresh mint or chives
Steps:
In a large bowl mix all the ingredients and chill for 15 minutes before filling the horns.
Or
Red Hot Creamy Filling
1/2 cup red onion chopped
1 medium bell red pepper, chopped
1 cup fresh baby spinach
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 tablespoon Red Hot chilly sauce
1 teaspoon dried Italian seasoning
1 teaspoon salt or to taste
Steps:
In a large bowl mix all the wet ingredients and add In the chopped veggie. Chill and fill the horns.
Enjoy!
Notes:
You can use these cream horns for savory or dessert fillings. Decorate the top of the horns with sprinkled chocolate chips or pearl sugar.
Sprinkle sesame seeds or poppy seeds(or both), paprika or melon seeds on the dough before baking for savory fillings.
You can fill these in many ways and enjoy them as per your taste.
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