Best 5 Dark Chocolate Cream Horns Recipes

PAUL HOLLYWOOD'S CREAM HORNS

Steps:

• For the rough puff, mix the flours and salt together in a bowl. Rub in the diced, chilled butter using your fingertips until the mixture resembles fine breadcrumbs. Add just enough water - about 4 or 5 tablespoons - to bind the ingredients together and form a dough.
• Lightly dust your work surface with flour. Roll out the dough into a long rectangle measuring about 25 x 10cm. Turn the pastry, if necessary, so that the short end is closest to you and scatter half of the frozen butter over the bottom two thirds of the dough.
• Fold down the top third of the dough (so that it covers half of the frozen butter) and fold up the bottom third. Turn the dough through 90 degrees.
• Roll the dough into a rectangle again, scatter the remaining butter over the bottom two thirds and fold as before. Wrap the dough in cling film and chill for 20 minutes.
• For the filling, pour the milk into a pan, bring to the boil, then remove from the heat and set aside.
• Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined into a custard, then return the mixture to the pan.
• Cook the custard over a gentle heat, stirring continuously, until it becomes thick and just comes to the boil. Remove from the heat and pass the custard through a sieve into a clean bowl. Stir in the butter until melted and thoroughly combined. Cover the custard with cling film, then chill until set.
• To make the cream horns, heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Roll out the chilled pastry on a lightly floured work surface into a rectangle measuring about 60 x 15cm. Cut the pastry into 6 long strips, each 2cm wide. Starting at the pointed end of a cream horn mould, wrap a pastry strip around the mould in a spiral, with each line overlapping slightly. Place on the baking tray. Repeat to cover all 6 moulds. Brush all the pastry horns with beaten egg and sprinkle with caster sugar.
• Bake the horns in the oven for 15-20 minutes, or until they are golden brown and crisp and the pastry has risen. Transfer to a wire rack to cool. Once cool, carefully remove the moulds.
• To finish the filling, whip the cream to soft peaks using a hand-held electric whisk. Whisk the set custard to loosen it slightly, then add the whipped cream, orange zest and chopped ginger. Mix to a thick, smooth piping consistency. Spoon the mixture into the piping bag fitted with the star nozzle. Set aside.
• To decorate, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Pour the chocolate into a ramekin, then dip the wide end of each cream horn into it. Chill the dipped horns in the freezer for 10 minutes, until set.
• Pipe the filling into the cream horns, then serve immediately.

MOM'S CREAM HORNS

Steps:

• Preheat oven to 400 F.
• Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
• Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
• Place them onto a greased pan.
• Bake then in preheated oven for 18 minutes or until light golden brown.
• Remove from the oven.
• Remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of the mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• Beat softened cream cheese until smooth and creamy in texture.
• Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
• Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens.
• Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
• Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
• Fill a decorating bag and Wilton 32 attachment with cream halfway (it's easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
• Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit to refrigerate part.

CREAM HORNS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
• On a lightly floured surface, unfold a sheet of pastry dough and gently roll it out with a lightly floured rolling pin.
• You should still be able to see where the fold creases in the dough ware. Use a pastry wheel (or pizza cutter) to cut each section of the dough into 4 even strips.
• Grab a strip of dough and begin winding it around the cream horn mold4. If you are using tube shape you can start at either end, if you're using a cone shape you will want to start at the point and wrap from there, slightly overlapping the dough as you wrap. Wet your finger in the water to soften the end of the dough strip and make it sticky enough to stick to the mold and the next strip of dough. 3 strips of dough should fit on each mold. Do not wrap too close to the edges of the molds or it will be difficult to get the baked pastry off.
• Place the dough wrapped mold on the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until light golden brown, remove from the oven and allow the dough to cool on the mold for 20 minutes.5 Gently slide the pastry off the mold6 and allow them to cool for an additional 10 minutes on a wire rack.
• While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer. Add in the powdered sugar, fluff, and vanilla and mix on low speed until the sugar has combined, then increase the speed to high and whip for 2 minutes. If you choose to add the heavy cream (which I highly recommend) add it in before turning up the speed.
• Transfer the filling to a pastry frosting bag fitted with a large piping tip and pipe filling into the pastry. If you are using a tube-shaped mold, fill from both ends. Store in an airtight container at room temperature for up to 3 days.

DARK CHOCOLATE CREAM HORNS

Steps:

• Wrap each cone tightly in the non-stick aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Set aside.
• Make an egg wash by beating the egg with 2 tablespoons of water. Set aside.
• Flour the worktop roll out the pastry to 12 x 18 inches.
• Trim the edges to neaten, then slice along the length into 15 equal strips of about 1 x 15 inches. Then cut 3 of the strips in half.
• Starting with the pointy end, wrap the longer strips around the cones overlapping each twist of pastry by about a third as you go. If you have extra at the top, snip it off; don't tuck it into the cone or it will be difficult to get the pastry off after baking.
• Using the smaller strips, twist them gently and wrap the top of each pastry cone with the twisted strips. Trim any excess.
• Brush them sparingly with the egg wash and then sprinkle with the sugar.
• Lay the pastry cones on the baking sheet (placing any messy ends facing down, and chill for about 15 minutes.
• Preheat the oven to 400°F/200°C
• Bake for 20-25 minutes, or until a golden brown and puffy.
• Remove from the oven and gently remove them from the molds/cones- remembering to hold the hot cones with a clean oven cloth. Cool completely.
• Make the chocolate by melting the butter and syrup together in a small saucepan. Once melted, remove from heat, add the chocolate and mix until fluid. Set aside to cool.
• Spread one tablespoon of the chocolate into each horn
• Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla to the cream.
• Using a food processor, whip the cream until it thickens enough to hold its shape (this doesn't take long at all so check often).
• Pipe the cream into the horns and decorate with the remaining chocolate.
• If you use the skimmed milk powder in the cream the horns will last up to 3 days.
• If you don't use the powder, the cream should be made and the horns should be filled just before serving.

CREAM HORNS

Steps:

• 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. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 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, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.