Why does everybody lay their horns down on the cookie sheet? In don't like them that way as they get too brown on the bottom. When I make these, I place them hole down and point up. They turn out beautifully uniform in color if you place them near the bottom rack.
I just tried these, standing up, and have learned something. Thought I'd share here so someone else doesn't make the same mistake. If you put these in the oven standing up, the pastry will start melting down, unless you've secured the tip very well (which I didn't do).
An EXCELLENT, down-to-earth video. Beats the over-produced, baker-centric ones by far. The final presentation of the the dish is mouth watering. Looking forward to doing this recipe; been a decade since last using my take on things. Thank you for posting.
Oh my goodness - I think you have just provided the missing piece to my puzzle! Back in the late 60s, I used to save my pennies to treat my mom to a cream horn from the bakery. I would pick one up for each of us on the way home from school. She loved them. I remember the filling having a shine, with sort of a light crust, and slightly sticky. When bitten in to, it was like air. And I always said - it reminded me of meringue. I know it wasn't whipped cream based (don't like whip cream, which is why I am certain), it wasn't a cream cheese base, and it wasn't a cooked milk and flour. I am about 99% sure this is what I remember. Going to try this ASAP! Thank you!
@@PastryMadness - I made another batch today using the Italian Meringue as filling. This is what I was looking for! It has the consistency and all the characteristics of the filling I remember. I would say I remember it having a bit more body, but it's of no consequence. The Italian Meringue works out beautifully and my Cream Horns were quite impressive. Thank you for the recipe. :)
I made this recipe last night with great success! I do have a question. My filling had the consistency almost like marshmallow cream. Is that the way it should be? Did I overbeat it? Thank you for such great videos!!
Hi Charlotte, I'm so glad you liked it! If the filling has a fluffy, smooth, glossy consistency then it's right)) If it looks grainy and dull then it means you're overbeat it.
Thank you for this incredible video, I didn’t want to spend the $$$ on buying the mold . This is perfect ! All your instructions are easy to follow and the cream horn came out perfect ! Wishing you and your families Happy Holidays !🎄🎄🌟
You really should explain on here that you need grease the cream horn molds so you can get the shell off the cone in one piece i made these didnt grease the cones and after they were baked i couldnt get the corns off the cone without breaking them which is going to be hard to put the cream in them and when i made the cream its not real thick at all its not very sweet either
@angelaward9870, the cones (diy or factory made) don't need any grease as puff pastry contain a lot of butter. The trick may be not to wrap strips of pastry when overlapping, too tightly onto the cone. As for the filling, you can add more sugar, whipping it to stiff peaks or choose different filling 🙂
I'm sorry to hear that. When you're raping the pastry around the cone, try to overlap the layers more. Another thing you can do, is to use the egg white to glue the overlap places. let me know, if it's help)
Why does everybody lay their horns down on the cookie sheet? In don't like them that way as they get too brown on the bottom. When I make these, I place them hole down and point up. They turn out beautifully uniform in color if you place them near the bottom rack.
Thank you because I wondered why they weren’t stood up.
I just tried these, standing up, and have learned something. Thought I'd share here so someone else doesn't make the same mistake. If you put these in the oven standing up, the pastry will start melting down, unless you've secured the tip very well (which I didn't do).
An EXCELLENT, down-to-earth video. Beats the over-produced, baker-centric ones by far. The final presentation of the the dish is mouth watering. Looking forward to doing this recipe; been a decade since last using my take on things. Thank you for posting.
Oh my goodness - I think you have just provided the missing piece to my puzzle!
Back in the late 60s, I used to save my pennies to treat my mom to a cream horn from the bakery. I would pick one up for each of us on the way home from school. She loved them. I remember the filling having a shine, with sort of a light crust, and slightly sticky. When bitten in to, it was like air. And I always said - it reminded me of meringue.
I know it wasn't whipped cream based (don't like whip cream, which is why I am certain), it wasn't a cream cheese base, and it wasn't a cooked milk and flour.
I am about 99% sure this is what I remember. Going to try this ASAP!
Thank you!
This story is very touching! Thank you so much for sharing with me! Please let me know if the recipe meets your expectation))
@@PastryMadness - I made another batch today using the Italian Meringue as filling. This is what I was looking for! It has the consistency and all the characteristics of the filling I remember. I would say I remember it having a bit more body, but it's of no consequence. The Italian Meringue works out beautifully and my Cream Horns were quite impressive. Thank you for the recipe. :)
So good with a thick Bulgarian cream. Yum
Our small town bakery always had these in the case. We were treated on Sunday morning after mass.
So glad I found you recipe (looked everywhere). I purchased the horn molds on Temu which were cheap, I just couldn’t find the proper recipe.
Just about my favorite dessert, French horns!
Sunday lunch saviour 🤌🙂
Be aware of row white egg better use whipping cream or pastry custard
You are an amazing person. Just amazing
Thank you so much!❤
It looks so simple. Thank you for the video.
You’re welcome 😊
Any way to avoid one side getting burnt ?
Thank you. Looking great!
So delicious yummy
Yes, you make me hungry just watching!
Thank you! Very nice to hear))
Great idea. Thank you!
You're welcome))
thanks for sharing, i don't have the cones but you helped solve that by showing us the homemade cone.👍
Hi Debby, I'm so glad it was helpful!))
They look delicious! Thank you for sharing!
Thank you) I'm glad you like them!
Cream horns usually have a small dollop of jam or even chocolate at the bottom, so the pastry is applied from the point up.( No hole at the bottom.)
very cool video! looks hard.well done.
Thank you))
Looks so good! Did you not use melted butter on the steel cones before wrapping the pastry around it? Won't it stick?
Thank you Nusrat) No, I'm not using any melted butter because puff pastry contains a lot of butter and doesn't stick.
what size mold did you use, not the aluminum foil.
Thanks alot👌🏻stay blessed
Thank you! You too))
@@PastryMadness stay connected
Как это вкусно выглядит. 🎉🎉🎉
I am your subscriber now, your videos contents are so colorful and beautiful 😍! Thanks for sharing 👍
Thank you so much for your kind words!☺☺☺
Wer s ur cream horns pastry frm the beginning
What about using strawberry frosting?
Then,they will look like the Doomsday Machine from the original star Trek. 😄
Hi, how long is the corn mould?
Where can you buy the silver horns
Amazon
Thank you so much madam...❤❤❤🤗🤗🤗🤗🙏
Hi Harshni, I'm glad it was helpful! ❤
@@PastryMadness pleasure madam....love from sri lanka...❤❤
I made this recipe last night with great success! I do have a question. My filling had the consistency almost like marshmallow cream. Is that the way it should be? Did I overbeat it? Thank you for such great videos!!
Hi Charlotte, I'm so glad you liked it! If the filling has a fluffy, smooth, glossy consistency then it's right)) If it looks grainy and dull then it means you're overbeat it.
@@PastryMadness It DID! Not grainy at all. I did it right the first time!!!!! Thank you so much for this video
You use whipping. Cream or custard
How much dough and how many cream horns? Measurement please.
You buy puff pastry from market freezer just stretched with roll pin 🧷 cut to strip
I want to make this but won't the homemade cone burn in the oven? Because of the paper?
They will not burn because you need to use paper and foil together)
Measurements please for the filling.
Thank you for this incredible video, I didn’t want to spend the $$$ on buying the mold . This is perfect ! All your instructions are easy to follow and the cream horn came out perfect ! Wishing you and your families Happy Holidays !🎄🎄🌟
Thank you so much for this incredible feedback! Happy Holidays to your family as well!
Would u say u cut the Pastry about 2cm wide
yes)
You really should explain on here that you need grease the cream horn molds so you can get the shell off the cone in one piece i made these didnt grease the cones and after they were baked i couldnt get the corns off the cone without breaking them which is going to be hard to put the cream in them and when i made the cream its not real thick at all its not very sweet either
@angelaward9870, the cones (diy or factory made) don't need any grease as puff pastry contain a lot of butter. The trick may be not to wrap strips of pastry when overlapping, too tightly onto the cone. As for the filling, you can add more sugar, whipping it to stiff peaks or choose different filling 🙂
I want to no frm the beginning,y frm half wen u already made that flat one.
What am I doing wrong my split wen I took them off😐
I'm sorry to hear that. When you're raping the pastry around the cone, try to overlap the layers more. Another thing you can do, is to use the egg white to glue the overlap places. let me know, if it's help)
@@PastryMadnesswe. No trust row egg white not safe
@@Patt12 depends where you get the eggs. In Canada, store bought eggs are already washed.
We call it #CREAMROLE in Nepal♥️♥️🇳🇵🇳🇵
I like it!
doesnt paper burn in oven
It's covered with aluminium foil, so it doesn't burn))
Thanks
You're welcome!))
Waaaooo
Thank you))
I love cream horns but I didn't know I was eating raw egg. Seems unsafe.
Same with me eat row whate eggs never saw before
Better use whipping cream or Italian custard
Whipping your egg whites while adding the hot sugar syrup cooks the egg whites making them safe
@@Patt12 what the heck is "row whate" ?
I love you
It's raw
what is raw?
The egg whites don’t get cooked.
@@shelly9317not safe use row egg white better whipping cream or pastry custard
No good idea eat row eggs white uncooked
Better use whipping cream or Italian custard or pastry custard
Please! No stand mixers ... not everyone has one. We need to see you making it without a stand mixer.
Hey Carol, I will try to make a video on how to make an Italian meringue with a hand mixer very soon)))
@@PastryMadnesssorry eggs white row not good idea
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