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.
