|By Danita on Friday, June 23, 2000 - 05:45 pm: Edit|
I am looking for the directions to make creme horns. I assume it is puff pastry with creme filling. Can someone help me out?
|By Panini (Panini) on Saturday, June 24, 2000 - 03:50 pm: Edit|
puff dough strips approx 1" x 15"
cream horn tubes, start at the narrow end and work your way to the top.place on sheet pan ends down, a little push is good. wash, we use sanding sugar, bake. Most use a non dairy topping.
We use pastry cream and whipped cream mixed in the bag. a little costly but we get 2.25
|By W.DeBord on Monday, June 26, 2000 - 09:05 am: Edit|
Puff dough is puff pastry (you can buy it frozen in the grocery store).
I like to coat the inside of my horn (after it's baked) with chocolate (either white or semi sweet) it keeps the cream from softening the pastry. I also add chopped strawberries or a variety of other options to my whip cream filling...just a thought.
|By quartet on Thursday, June 29, 2000 - 04:37 pm: Edit|
make sure to overlap the pastry strips when you wrap them around your cornet. also, the cornet should be greased.
|By Cflower on Saturday, July 15, 2000 - 02:30 pm: Edit|
I use to make something like a marshmallow type cream can't remember thought if I used a meringue powder. But it definitely wasn't pastry cream or whipped cream. Any ideas of what this would have been. It had more of a spongy/marshmallowy taste.
|By Raine on Saturday, July 15, 2000 - 05:41 pm: Edit|
That sounds like stabilized whipped topping (non-dairy). When it is cold it tastes like CoolWhip, when it is warm tastes like marshmellow fluff.