Cream Horns

 

This has been in my to-do-list for ages ever since I bought the cream horn tubes years ago. I finally gave myself no excuses anymore. Here they are - come & join me to enjoy this delicious pastry...! The photo above on the right is a bite from the bottom disclosing the blueberry jam.... emmmm....nyummmy...!

 

 

You can make your own cream horn moulds - use hard paper (e.g. tissue box) & cut into a quarter circle & then roll into a cone shape. Wrap with aluminium foil before using it with pastry. Since I only bought a set of three, I supplemented with the home-made moulds below:

 

(Makes 8 Cream Horns) 
INGREDIENTS:

375g Puff Pastry
1 Egg white - lightly beaten
1 tbsp Caster Sugar
Your favourite Jam (I used blueberry jam)

CUSTARD CREAM:
1/2 cup Milk Powder
1/4 cup Caster Sugar
1/4 cup Custard Powder
1 1/4 cup Water
1/3 cup Cream

- Mix all except cream in a pot & cook until thicken.
- Cool then beat in cream with mixer for 1 min until thick & creamy.

METHOD:
1. Roll pastry into 50 x 20 cm.
Cut into eight 50cm long strips.

2. Grease cream horn tubes.
Wrap a tube with the pastry strip starting from the narrow end.
Brush with egg white & sprinkle sugar.
Place onto greased baking tray.

3. Bake at 200C for 20 min, then 190C for 10 min until brown & puffed.
Leave on tray for 5 min & carefully twist to remove moulds from horns.
Leave to completely cool before filling.

4. Fill with jam, then followed by custard cream.