Cream horn

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Cream horn

A cream horn is a type of pastry made by winding overlapping pastry strips around a conical mould, which is then baked until golden and filled with a sweet, creamy filling. The pastry is typically made from puff pastry or choux pastry, and the filling is often whipped cream, custard, or buttercream.

History

The exact origins of the cream horn are unclear, but it is believed to have originated in Europe and has been a popular pastry in various countries for centuries. It is similar to other filled pastries such as the cannoli from Italy and the kremówka from Poland.

Preparation

To prepare a cream horn, the pastry dough is rolled out and cut into strips. These strips are then wound around a conical mould, overlapping slightly to create a spiral effect. The moulds are typically made of metal and are reusable. Once the pastry is wrapped around the mould, it is baked in an oven until it becomes golden brown and crispy.

After baking, the pastry is allowed to cool before the mould is removed. The hollow pastry shell is then filled with a sweet, creamy filling. Common fillings include:

• Whipped cream
• Custard
• Buttercream
• Pastry cream

The filled cream horns can be dusted with powdered sugar or drizzled with chocolate for added flavor and decoration.

Variations

There are several variations of the cream horn, depending on the region and personal preferences. Some popular variations include:

• **Fruit-filled cream horns**: These include a layer of fruit preserves or fresh fruit along with the creamy filling.
• **Chocolate cream horns**: The pastry is either filled with chocolate-flavored cream or dipped in melted chocolate.
• **Savory cream horns**: Instead of a sweet filling, these are filled with savory ingredients such as cheese, ham, or herbed cream cheese.

Serving

Cream horns are often served as a dessert or a sweet treat with tea or coffee. They are popular in bakeries and patisseries and are also commonly made at home for special occasions and celebrations.

See also

• Cannoli
• Eclair
• Choux pastry
• Puff pastry
• Pastry