{"id":1386,"date":"2024-05-09T20:03:39","date_gmt":"2024-05-09T20:03:39","guid":{"rendered":"https:\/\/univerti.com\/?p=1386"},"modified":"2024-05-09T20:03:39","modified_gmt":"2024-05-09T20:03:39","slug":"puff-pastry-cream-horns","status":"publish","type":"post","link":"https:\/\/recipesw.com\/index.php\/2024\/05\/09\/puff-pastry-cream-horns\/","title":{"rendered":"Puff Pastry Cream Horns"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/recipesneed.com\/wp-content\/uploads\/2023\/11\/404281395_737925921710202_7697033139800487807_n.jpg\" alt=\"Puff Pastry Cream Horns\" class=\"wp-image-3055\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p><strong>For the custard cream<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 egg yolks<\/li>\n\n\n\n<li>3 tablespoons (30 gr) of all-purpose flour<\/li>\n\n\n\n<li>1\/2 cup (100 gr) of sugar<\/li>\n\n\n\n<li>1 teaspoon of vanilla extract<\/li>\n\n\n\n<li>8 oz (235 ml) of milk<\/li>\n<\/ul>\n\n\n\n<p><strong>For the cannoncini<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)<\/li>\n\n\n\n<li>1\/4 cup (50 gr) of sugar<\/li>\n\n\n\n<li>1 egg (for egg wash)<\/li>\n\n\n\n<li>powdered sugar to decorate<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">How To Make Puff Pastry Cream Horns<\/h3>\n\n\n\n<p><strong>Start by preparing the custard cream (crema pasticcera):<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Warm up the milk until hot (not boiling).<\/li>\n\n\n\n<li>In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.<\/li>\n\n\n\n<li>Add the milk some at a time while whisking, making sure there are no lumps.<\/li>\n\n\n\n<li>Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.<\/li>\n\n\n\n<li>Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.<\/li>\n<\/ol>\n\n\n\n<p><strong>For the pastry horns:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 400\u00b0F (200\u00b0C).<\/li>\n\n\n\n<li>Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.<\/li>\n\n\n\n<li>Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.<\/li>\n\n\n\n<li>Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).<\/li>\n\n\n\n<li>Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.<\/li>\n\n\n\n<li>Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.<\/li>\n\n\n\n<li>Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.<\/li>\n\n\n\n<li>Bake at\u00a0400\u00b0F (200 \u00b0C) for about 15-20 minutes until golden on top.<\/li>\n\n\n\n<li>Let them cool down for a couple of minutes and gently remove from the mold.\u00a0If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.<\/li>\n\n\n\n<li>Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the custard cream For the cannoncini How To Make Puff Pastry Cream Horns Start by preparing the custard cream (crema pasticcera): For the pastry horns:<\/p>\n","protected":false},"author":2,"featured_media":1387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=1386"}],"version-history":[{"count":0,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/1387"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=1386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=1386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=1386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}