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BisectedBrioche — Cream Horns
Published: 2012-02-21 13:29:05 +0000 UTC; Views: 2182; Favourites: 21; Downloads: 74
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Here we go at last; cream horns. They're simple enough to make (once you've got some moulds), but I suspect they need some practice to get right.For those who don't know, they're conical pieces of puff pastry (made by wrapping a strip around a cone shaped mould) stuffed with cream and a small amount of jam.
I was worried they would fall apart when I took them out of the oven (since they seemed to begin coming undone when I moved them to the cooling rack) but once they'd been chilled to accommodation the cream they held together pretty well. For the filling I just used double cream (which I whipped, obviously) and jam ("M&S strawberry preserve").
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Comments: 23
Thanks for the feature.
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Puff Pastry. 310g of Bread flour (Asian quality) 190g of Cake flour (Asian quality) 75g of butter, 10g of salt, Water (300 more or less) and Dry butter 400g. 1st you incorporate the bread and cake flour together. Add the 75g of butter and add water portion by portion and add the salt with the last portion of water. Knead the dough until it's smooth and elastic. (Flour quality is different here in Asia. So we use bread flour for this. Ask your miller of the gluten quality if it's good for puff pastry). Rest the dough for 20 - 30mins. Wrap the dry butter in cling wrap and roll it until it turns slight elastic and freeze it. Roll the dough into a square and put the dry butter in the middle of the square in the position of a diamond. Fold the dough into an envelope and roll it lengthwise. After that fold it single (like a towel) and mark it with a dot indicating that it's the 1st fold. Let the dough rest for 30mins - 1hr to let the gluten rest (Important procedure) Take out the dough after 1hr and roll it out crosswise then lengthwise until it's long enough for double folding. (Check google as to what does a double fold and a single fold looks like) Basically follow this procedure. Single > Double > Single > Double. After the 4th roll. Roll the dough thin and you have now your puff pastry. Tips: If you don't have dry butter. Simply get a block of regular butter and add flour in the cling film.
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Yup, that should do it (although ready-to-roll puff pastry would work as well).
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Yeah but it's interesting making your own puff pastry dough 
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I need to know how to do this! TEACH ME GREAT MASTER!!
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Oh, there's no great trick to them. As I mentioned, you literally just wrap a strip of puff pastry around a cream horn mould (anywhere that sells kitchen utensils should have them). There's quite a few videos on youtube that'll help as well.
And thanks.
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No prob! Just wish we have those here in Asia 
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Oh YUM. 
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Thanks! They're simply but fun to make.
Thanks for the 
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So I'm waiting for the bookstore on campus to open so I can get breakfast. Go to check my dA, and see this. Hunger level has increased.
Those look so delicious.
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Thanks.
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And thanks.
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Thanks! Thanks for the
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oh my god i can imagine tasting those they look so good!
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