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Cream Horns (Trubochki)
Rating: 5
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: Makes 16, 5 inch long Pastries
Ingredients
- Cream Horns
- 2 puff pastry sheets
- 150 grams sanding sugar
- 2 eggs yolks
- 3 tablespoons water Cream
- 6 oz cream cheese, room temperature
- 1/3 cup sugar
- 1 cup heavy cream, chilled
- 4 oz Cool Whip, thawed
- 1 tablespoon vanilla extract
- 32 Raspberries Special Equipment
- Cream Horn Molds
- Parchment Paper
- .
- Cream Horns
- Turn oven to 425 F. Line an 18 x 12 baking sheet with parchment paper. Set aside.
- Use a pizza cutter to cut thawed pastry sheets into 16 strips (8 strips from each sheet ).
- Wrap each strip around the cream horn mold, overlapping a little bit with each round.
- Place the mold, end of the strip side down.
- Wisk the egg yolk and the water together.
- Brush each cream horn with egg yolk mixture. Sprinkle or roll in the sanding sugar. Place on paper towel, allowing access egg wash to be absorbed.
- Transfer to parchment paper.
- Bake for 15 minutes, rotating the baking sheet halfway through baking.
- Allow the shells to cool. Remove the mold. Make Filling
- With a mixer fitted with the whip attachment, cream the cream cheese & sugar until smooth and creamy (no lumps), 3-4 minutes.
- Add vanilla extract & heavy cream. Continue whipping (increasing the speed as the cream thickens) until increased in volume and thick, about 4 minutes.
- Add the Cool Whip and carefully fold it in with a spoon or spatula.
- Fill a pastry bag fitted with a star tip (or use a Ziplock bag), with cream, by draping it over a glass.
- Fill each cream horn half way, insert 1 raspberry and fill the remaining half. Finish with 1 more raspberry on top.
- Serve right away, or chill in the refrigerator until ready to serve