Wednesday, July 24 2024

A perfect combination of the crispness of puff pastry and the softness of custard, cream croissants are quick and easy to prepare and will satisfy the palates of young and old alike.

As for the filling, it too can be varied; for example, they can be filled with chocolate cream, hazelnut cream, jam or simply whipped cream.


If you are wondering how to make cream croissants, know that you do not need to be particularly skilled in the kitchen; with a few tricks, it is really simple.

Let’s see, then, how to make cream horns from puff pastry.

 

 

SERVINGS:12

INGREDIENTS:

  • 1 rolls of puff pastry
  • 1 egg
  • sugar to taste
  • 1 cup of whole milk
  • 3 egg yolks
  • 3 tbsp of all purpose flour
  • half a vanilla bean
  • powdered sugar to taste

 

 

METHOD

Take a roll of ready-made puff pastry and, using a smooth pastry wheel, cut strips about 1 inch thick.

In a small bowl, crack an egg, beat it, and use it to brush half of the pastry strips along their entire length.
Wrap each strip around a special cream horn mold, starting from the narrow end.
If you don’t have one, you can make your own mold with aluminum foil.
Make sure to keep the brushed part facing upwards to ensure the egg acts as a glue.
Place your cream horns on a baking sheet lined with parchment paper and make sure to seal the ends well.
Brush the top with the remaining egg and sprinkle them with sugar.
Bake in a preheated oven at 400°F for about 20 minutes.
Once done, let them cool before removing the molds.
In the meantime, prepare the pastry cream.
Heat a saucepan with the milk and half a vanilla bean.
In a bowl, beat the egg yolks with the sugar and sifted flour.
Remove the vanilla bean from the milk and pour it slowly into the bowl while stirring.
Return the mixture to the heat and continue stirring with a whisk until it thickens.
Cover the cream with plastic wrap and let it cool.
Once the cream is completely cool, transfer it to a piping bag with a star tip.
Fill your cannoli and decorate them by dusting them with powdered sugar.
Your cream horns are ready to be served!
The puff pastry cream horns can be stored in the refrigerator for 2 days, although they will inevitably lose some of their crispiness.

 

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