Tag Archives: pastry

Nutella cream horns

4 Dec

Nutella cream horns

 

So with the first batch of Solite I made (and wanted to marry), I also made some cream horns for it to go into.

I’ve never made them before – I only bought the moulds for them at the same time I bought the Solite.  Since I don’t have the mad skillz and my luck is also pretty poor, most things don’t work out for me.  So imagine how surprised I was with the (quite satisfactory) end result:

Makes: 6

Ingredients:

  • 1 sheet puff pastry
  • 25ml cold water
  • 50g Solite shortening
  • 40g caster sugar
  • 1tbsp Nutella or jam
  • Vanilla, to taste
  • Canola spray
  • Icing sugar, for dusting
  • 6 cream horn moulds (mine are 11.5cm long)
  • Baking tray with baking paper liner

Method:

  • Set pastry out to thaw a little
  • Preheat oven to 200ºC (fan forced)
  • Spray outside of moulds with canola spray
  • Combine Solite and caster sugar in mixer and leave to beat on medium (I used a regular beater for this step) – scrape down the bowl every so often, if necessary
  • Cut the pastry into 6 even strips
  • Starting at the pointed end of the moulds, wrap one strip around each mould (very gently stretching it as you go), overlapping the edges slightly as you wrap it
  • Place moulds onto the baking tray and put in the middle shelf of the oven; set timer for 12 minutes
  • (At this point I changed to a whisk attachment when I scraped the bowl down)
  • Add water to the cream mix a little at a time, over a few minutes
  • Add vanilla to the cream mix a little at a time and beat until combined
  • Pastry should be cooked after anywhere between 10-15 minutes – it will be golden on top; when done, take out of the oven and remove the pastry from the moulds, then place on a cooling rack
  • When the pastry has cooled, turn the mixer back on to aerate the cream again whilst you put the filling in
  • Using a knife, take some Nutella or jam straight from the jar and spread a line of it down the inside of the pastry (you can pipe it if you’re feeling like a show off)
  • Turn off the mixer and fill the pastry with the cream (I just used a knife so that I didn’t have to bother with a pastry bag, but you could pipe it in using a large star tip or similar)
  • Arrange on serving plate and dust with icing sugar

My pack of moulds only contained six moulds, so that’s all I made.  It was enough for our family of four for dessert.  I didn’t brush the pastry with milk or egg, and they still browned nicely and crisped up well, so I don’t think I’ll bother again next time, either.  If you are making heaps of them, I would use pastry bags for both the filling and the cream – it would just be easier to stick an icing tip down there (just the tip! [That’s what she said!] ) and drag it back out in one motion – using the knife was fiddly (but fine for the small amount I did).

I actually made the cream with 100g Solite, 75g caster sugar and 45ml water, but I estimate that it was twice as much as I needed (the rest is in the fridge, acting all sexy-like and calling my name), so I’ve roughly halved the amounts in the recipe above.

They tasted amazing – will definitely make them again.

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