PUFF PASTRY CREAM HORNS - DIY PASTRY CONES

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to the channel and introduction to making puff pastry cream horns.

To make the cones, take a piece of paper and split it in half, rolling each piece into a cone shape.

Seal the sharp end of the paper cone with duct tape and tuck away any excess paper.

Wrap the paper cone with aluminum foil.

Place a small lump of foil inside the cone to help keep the weight of the dough.

You will have a homemade pastry cone that looks almost the same as a store-bought one.

Take out 2 sheets of puff pastry dough to let them thaw without breaking apart.

Roll out each pastry sheet a little bit and cut into equal strips about 1 inch thick.

Wrap the strips around the cones, overlapping the layers by 1/8 of an inch in a spiral.

Place the cones onto a baking sheet.

Whisk together 1 tablespoon of milk with the egg and brush the wrapped pastry cones with this mixture.

Bake at 350°F for 25 to 30 minutes until the tops are golden brown.

Allow to cool on the baking sheet with the metal forms still inside.

Carefully remove the pastry cones from the molds after cooling.

To make the filling, combine sugar and water in a heavy-bottomed saucepan and heat until the syrup reaches 245°F.

In a stand mixer bowl, combine egg whites, a pinch of salt, and lemon juice, and whip on low speed until foamy.

Increase the speed to medium and wait until soft peaks form in the egg whites.

When the egg whites are at soft peaks and the syrup is at the right temperature, turn the mixer to high speed.

Slowly pour the syrup down the side of the bowl into the egg whites while mixing.

Continue whipping until the bowl feels slightly warm and the meringue is stiff and glossy.

Transfer the Italian meringue into a piping bag with a large piping tip.

Squeeze the meringue into the pastry cavities with firm pressure.

Dust with powdered sugar or drizzle with chocolate chips before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens