Chef Eddy's Cream Horns

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    1. Preheat oven to 375°F.
    2. Set aside 2 cookie sheets lined with parchment paper or lightly buttered.
    3. Thaw puff pastry for about 20 minutes at room temperature. While pastry is still very cold, cut pastry along fold lines. Roll each obtained strip lengthwise on a lightly floured surface to 12-inches long.
    4. Cut each strip lengthwise in half. Press end of dough strip onto end of a greased cannoli or cream horn tube.
    5. Roll dough onto mold slightly overlapping to cover in a spiral manner.
    6. Continue until all done, place dough strips in freezer for a few minutes if they get too soft.
    7. Place in oven and after 10 minutes drop oven temperature to 350°F.
    8. Bake for another 15 minutes or slightly longer until deep golden brown. Puff pastry cannot be under baked or it will not be flakey and crispy.
    9. Remove from oven and let sit for about 5 minutes, when cool enough to handle, remove molds immediately.
    10. Prepare filling by bringing milk and 4 tablespoons sugar to boil in a saucepan.
    11. In a separate bowl, whisk eggs, egg yolks, salt, and remaining 4 tablespoons sugar until thick and pale, about 2 minutes. Add vanilla and cornstarch.
    12. When milk comes to a boil, add about 1/4 of milk to yolk mixture. Whisk rapidly. Pour yolk mixture into remaining milk and using a whisk bring to a boil.
    13. Whisk vigorously to prevent burning. Once cream is thick as pudding remove from heat. Place a piece of plastic food film directly onto cream and set aside for 5 minutes.
    14. Cut cream cheese in small cubes and add to warm cream, stir to combine well and then place in a large bowl filled with iced water.
    15. When cold fill horns with cream using a piping bag or spoon.
    16. Whisk water and powdered sugar together and spoon glaze onto horns.
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