Good day to you!
The other day went for my grocery shopping and as usual, I will usually pop in to the Value Shop (shop that sell all sort of cheap item stuffs; kitchen utensils, laundry, stationery, gifts, etc. etc. that is at cheap cheap prices).
As I was browsing around, suddenly my eyes caught one baking item and oh my, the Cream Horn Mould and it is so cheap. Selling at NZ$2.50 for 6 pieces. Bought two packs and immediately I made Cream Horns today.
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Ingredients
Cream Horns
1 store bought ready to roll puff pastry
Caster sugar (for sprinkling on the puff pastry)
1 large egg yolk (for egg wash)
1 tablespoons water
Cream
1 cup whipped cream
2-3 tbsp icing sugar
Some raspberries or strawberries
2-3 tbsp icing sugar
Some raspberries or strawberries
Method
Cream Horns
Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside.
Use a pizza cutter to cut thawed pastry sheets into 2cm x 40cm.
Wrap each of the strip around the cream horn mould, overlapping a little bit with each round. Place the mould, end of the strip side down.
Lightly whisk the egg yolk and the water together.
Brush each cream horn with egg yolk mixture. Sprinkle or roll in the caster sugar.
Transfer to parchment paper and bake for 15-20 minutes, rotating the baking sheet halfway through baking. Allow the shells to cool and thereafter remove out.
Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside.
Use a pizza cutter to cut thawed pastry sheets into 2cm x 40cm.
Wrap each of the strip around the cream horn mould, overlapping a little bit with each round. Place the mould, end of the strip side down.
Lightly whisk the egg yolk and the water together.
Brush each cream horn with egg yolk mixture. Sprinkle or roll in the caster sugar.
Transfer to parchment paper and bake for 15-20 minutes, rotating the baking sheet halfway through baking. Allow the shells to cool and thereafter remove out.
Make Filling
Whipped the whipping cream with icing sugar.
Fill the whipped cream into the piping bag with a star nozzle and fill each cream horn half way and insert one raspberry or half strawberry in and fill the remaining cream to the top. Decorate with another raspberry.
Serve immediate, or chill in the refrigerator until ready to serve
Whipped the whipping cream with icing sugar.
Fill the whipped cream into the piping bag with a star nozzle and fill each cream horn half way and insert one raspberry or half strawberry in and fill the remaining cream to the top. Decorate with another raspberry.
Serve immediate, or chill in the refrigerator until ready to serve
Dust some icing sugar for final touch!
Yummy and delicious.......I love the crunch with the added sanding sugar on the puff!
Well if you are lazy to make the whipped cream, you can always scoop in the ice cream in!
This looks fantastic! How have I never heard of this before?? Now I NEED to look for cream horn molds ;)
ReplyDeleteThese are my childhood favourites! Envious you managed to find the mould at such a good price.
ReplyDeleteWow, very cute cream horns! But i wish to have an ice cream horn now, because the weather is super hot today!^_^
ReplyDeleteI love how neatly you weaved the pastry into horns, mel ^^ they turned out so even and pretty. It must be such a thrill to find cheap baking items! ^^
ReplyDeleteSo pretty! And I thought they'd be hard to make. These will be fun for the kids. I'll have to look out for these moulds next time :)
ReplyDeleteI saw this horns mould selling here too and it is cheap, have been thinking to buy but not sure what to make . Thanks for sharing this easy cream horns recipe using store bought pastry
ReplyDeleteMel, this is such a cool "gadget" to me! You know what, can use it to make bread & donut also good hoh? Good buy good buy!
ReplyDeleteThey look so dainty pretty :) Good bargain you got there :)
ReplyDeleteso pretty and neat! excellent! i wonder if kids eat these, they will hold it up and blow like a horn first before eating :D
ReplyDeleteWow, Mel that looks good!
ReplyDeleteThey look so pretty and must be yummy, freshly baked.
ReplyDeleteI'm sure it taste as good as it looks, Mel.
ReplyDeleteYour cream horns are excellent! My kids would love this! Delicious when eaten chilled!
ReplyDeleteYour cream horns looks delicious and so perfect. They will make perfect afternoon tea. I have my set of cream horn molds that I purchased from Hong Kong (pretty cheap too) from long time ago. Haven't make cream horns for ages. Thanks for reminding me about these delicious treats. Gotta dig my molds out and put them into good use. Hope you're having a wonderful week so far.
ReplyDeleteWow! What a delight & look so perfectly done! Great job Mel! Now I've to get some cream horn moulds too! ;)
ReplyDeleteMel,
ReplyDeleteI saw these in fb that day.
Now I come over to sample these nice to see and nice to eat yummy cream corn. This is my old time favorites.
Love it!
mui
Lovely! Looks like those at bakery! Bet they are super yummy! Must keep a lookout for those moulds:D
ReplyDeletemy hubs has been asking me to bake cream horns but I am the biggest procrastinator, it had been 3 years since I bought the horns :(
ReplyDeleteI hope your post will inspire me to make some...keeping fingers cross :)
Look so nice .. yummy ! yummy !
ReplyDeleteHi Mel! I love good value shops like that. You've put your moulds to good use. These are perfect!
ReplyDeleteLooks professional and delicious! You are so lucky you stay so far away from me, if not you will have an unexpected guest at your home now! LOL!
ReplyDeleteHi, I have the 'horn' mold but haven't tried with puff pastry. Thanks for sharing.
ReplyDelete