Chef Simon Webster, owner of Palestine's Sabor a Pasion, shares his recipe for Cream Horns on East Texas Kitchen, as well as an alternative version for a savory meal.
These molds are very easy to use. Traditionally, they are wrapped with puff pastry and filled with whipped cream and fruit. But you can also use pie dough or cookie dough and fill them with ice cream, sorbet or mousse. For savory versions, fill the pastry cone with salads like chicken, tuna, crab or mixed greens. The possibilities are endless and each is a great way to have a light dessert or luncheon accompaniment.
Cream Horns with fresh fruit
All-purpose flour, for work surface
1 sheet puff pastry
1 large egg, lightly beaten
mixed berries and sliced fruit
On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
Preheat oven to 425 degrees. Brush dough again with beaten egg.
Bake until horns are golden brown and puffed, about 10 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
When ready to serve, fill with whipped cream and fruit or other desired fillings. Serve immediately.
Savory pastry horns:
Variety of fresh mushrooms
1/3 cup brandy
fresh sage leaves
In a skillet over medium heat, warm two tablespoons of olive oil. Add sliced fresh mushrooms, and saute until tender. Add the sage, and cook for another minute. Just before serving, add the brandy and allow it to cook down for a minute or two. Add about 1/2 cup heavy cream, and stir to combine. Sauce will thicken as it simmers.
Use the mixture to fill a pastry horn, and pour the sauce over all. Garnish with fresh sage leaves, if desired.