Pink Lemonade Cream Horns

Cream Horns

Cream HornsThis recipe takes a little bit of time for the different stages, but the techniques involved are really simple, and the end result looks fabulous. You could use any of the Sugar & Crumbs Icing Sugars to flavour the Chantilly cream inside – here we’ve used Sugar & Crumbs Pink Lemonade, which goes really well with the white chocolate, but why not try dark chocolate and Sugar & Crumbs Jaffa Zest Icing Sugar?

A quick note – you can buy cream horn moulds, but they’re pretty expensive. I made cones out of several layers of greaseproof paper, secured with a metal paperclip, and then covered them with tinfoil, which worked just fine.

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Pink Lemonade Cream Horns

Pink Lemonade Cream Horns

By October 19, 2015

  • Prep Time : 40 minutes
  • Cook Time : 20 minutes
  • Yield : 12

Instructions

1 – Preheat the oven to 180°C. Roll out the pastry to about 5mm thick, and cut into strips 2cm wide. Fold the end of each strip around the bottom of one of the moulds, pinching tightly to seal. Dampen the bottom edge of the strip with a little water, to help it stick, and then keep wrapping the strip around the mould, making sure it overlaps at the bottom each time, to make a solid cone with no gaps. Lay on a baking tray with the end of the strip underneath.

2 – Once all the strips have been used, brush the upper side of each cream horn with beaten egg and dust with granulated sugar (a coarse sugar is better here because it gives a bit of texture). Bake in the preheated oven for 20 minutes, turning the baking tray round half way through.

3 – When the time is up, transfer the cream horns to a wire rack (you may need to loosen them gently from the baking tray with a spatula) and allow them to cool completely. When they’re cool enough to handle, gently remove the moulds.

4 – Melt the white chocolate in the microwave, stirring between each thirty second blast, until it’s nice and smooth. Dunk the open end of each cream horn into the chocolate, then sprinkle with the pink sugar or edible glitter, and return to the wire rack to set.

5. When the chocolate has completely hardened, you can fill the pastries. Briefly stir together the cream and the Sugar & Crumbs Pink Lemonade Icing Sugar, then add a few drops of red food colouring and whip until soft peaks form. Pipe into the pastry horns and serve straightaway.

Credits:Sal's Kitchen, for Sugar & Crumbs

Sal's Kitchen is a food blogging consultancy. For more from Sal, visit her blog by clicking here.
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