If you are a product of the 70’s you will definitely remember cream horns. These were the bee’s knees and rightly so, what’s not to love about golden flakey pastry, butter cream and plum jam?
Cream horns are easy to make but I am guessing no one has the cream horn forms in their house. You can order them on line or a well stocked kitchen shop should have them. Once you have made the investment you will have them for years and they don’t take up much space as they stack neatly into each other.
The basic idea is that you cut 1cm strips of pastry and wrap it around the form. I have included several photos as I have a few tips for you which will help prevent a disaster, and trust me that can happen. I only lost one cream horn case in this batch which is actually really good.
Cutting: Use a ruler to cut the pastry edge or else your lines will end up wonky. Not pretty.
Prevent sticking: Once the pastry has been cut into strips, use an oil spray to lightly grease the surface. When wrapping the pastry around the cream horn tin, wrap the pastry oil side down. I have sprayed the forms first but I find spraying the pastry works best. You can see the oil sitting on the pastry in the above photo.
Wrapping: Start wrapping 3mm from the small pointy end. It will take two strips of pastry to complete one horn. Join the two ends by applying slight pressure to make sure the two strips are stuck together. As you are wrapping, make sure the pastry is overlapping itself by about 2mm , otherwise the pastry will split apart when baking.
You can just see the join in the second cream horn. I only pressed it down lightly.
Finalising the wrap: When you come to the end of the horn, bend back that final edge like I have done in the photo, this prevents the pastry from sticking.
Your final join (at the wide open end), should be face down on the baking tray so it doesn’t come apart when it is cooking. This photo is showing you what NOT TO DO.
When glazing the cream horns with the egg wash, only brush it on the top. If you get the egg wash underneath, the pastry will stick to the baking tray, like it did here.
I really hope the pastry cases just slide off for you, they should. If you are getting resistance, let them cool completely and slightly squeeze the tin to help release the pastry. If they don’t move, pick them up and chuck them into the sink while cursing at me, because there isn’t anything I can do for you at that stage.
All you need to do now is fill them with jam and pipe the butter icing in. I put about a small amount of jam into each one, then use a chop stick to push it all the way down.
The finished product should look like this.
- 2 x sheets flakey pastry
- 1 egg, plus 1 tbsp water (egg wash)
- 3 Tbs vanilla sugar or caster
- ¼ cup plum jam
- 125g butter at room temperature
- 210g icing sugar
- 1 Tbsp water or milk
- ½ tsp vanilla essence (optional)
- Cut the pastry into 1 cm strips and spray lightly with oil.
- Wrap the pastry strips around the cream horn tin, you will need two strips.
- Brush the pastry cases lightly with the egg wash and sprinkle with sugar.
- Bake at 170°C for about 20 minutes, or until golden brown.
- Beat butter for 3 minutes until light in colour. Now add your icing sugar, about ½ cup at a time, and continue beating after each addition until all the icing sugar has been incorporated. Once all your icing sugar has been added, pour in the water and continue beating for 5 minutes. The longer you beat it, the better it will be.