PUFF PASTRY CREAM HORNS - DIY PASTRY CONES

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  • Опубликовано: 23 дек 2024

Комментарии • 91

  • @wildmareproductions
    @wildmareproductions 2 года назад +26

    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.

    • @ThinkPraise
      @ThinkPraise Год назад

      Thank you because I wondered why they weren’t stood up.

    • @MsKatieN
      @MsKatieN 6 месяцев назад +2

      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).

  • @kkobwatchin
    @kkobwatchin 2 года назад +3

    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.

  • @plushpuppy187
    @plushpuppy187 3 года назад +11

    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
      @PastryMadness  3 года назад +2

      This story is very touching! Thank you so much for sharing with me! Please let me know if the recipe meets your expectation))

    • @plushpuppy187
      @plushpuppy187 3 года назад +1

      @@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. :)

    • @angelsandfaes
      @angelsandfaes 3 года назад

      So good with a thick Bulgarian cream. Yum

    • @blueztx
      @blueztx 3 месяца назад

      Our small town bakery always had these in the case. We were treated on Sunday morning after mass.

  • @ThinkPraise
    @ThinkPraise Год назад +1

    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.

  • @blueztx
    @blueztx 3 месяца назад

    Just about my favorite dessert, French horns!

  • @jaydengordon1773
    @jaydengordon1773 2 года назад +1

    Sunday lunch saviour 🤌🙂

    • @Patt12
      @Patt12 Год назад

      Be aware of row white egg better use whipping cream or pastry custard

  • @SaraSarawa
    @SaraSarawa 2 года назад +1

    You are an amazing person. Just amazing

  • @Alaska1trip
    @Alaska1trip 4 года назад +4

    It looks so simple. Thank you for the video.

  • @johnmerton3630
    @johnmerton3630 2 года назад +2

    Any way to avoid one side getting burnt ?

  • @incanada83
    @incanada83 8 месяцев назад

    Thank you. Looking great!

  • @allahisonlyone2108
    @allahisonlyone2108 2 года назад +1

    So delicious yummy

  • @silkytank
    @silkytank 3 года назад +2

    Yes, you make me hungry just watching!

  • @beccabuckner700
    @beccabuckner700 3 года назад +2

    Great idea. Thank you!

  • @deboratongsang
    @deboratongsang 2 года назад +1

    thanks for sharing, i don't have the cones but you helped solve that by showing us the homemade cone.👍

    • @PastryMadness
      @PastryMadness  2 года назад

      Hi Debby, I'm so glad it was helpful!))

  • @Lidiasfamilylife
    @Lidiasfamilylife 4 года назад +3

    They look delicious! Thank you for sharing!

  • @geminil2415
    @geminil2415 6 месяцев назад

    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.)

  • @seearress
    @seearress 4 года назад +1

    very cool video! looks hard.well done.

  • @nusratrehman1350
    @nusratrehman1350 3 года назад +1

    Looks so good! Did you not use melted butter on the steel cones before wrapping the pastry around it? Won't it stick?

    • @PastryMadness
      @PastryMadness  3 года назад +2

      Thank you Nusrat) No, I'm not using any melted butter because puff pastry contains a lot of butter and doesn't stick.

  • @cookieez4u2
    @cookieez4u2 Год назад

    what size mold did you use, not the aluminum foil.

  • @Asmr_0nly
    @Asmr_0nly 2 года назад

    Thanks alot👌🏻stay blessed

    • @PastryMadness
      @PastryMadness  2 года назад +1

      Thank you! You too))

    • @Asmr_0nly
      @Asmr_0nly 2 года назад

      @@PastryMadness stay connected

  • @user-cb8gh6vq6j
    @user-cb8gh6vq6j 2 года назад

    Как это вкусно выглядит. 🎉🎉🎉

  • @susakitchenfood
    @susakitchenfood 2 года назад

    I am your subscriber now, your videos contents are so colorful and beautiful 😍! Thanks for sharing 👍

    • @PastryMadness
      @PastryMadness  2 года назад

      Thank you so much for your kind words!☺☺☺

  • @mepce7396
    @mepce7396 2 года назад

    Wer s ur cream horns pastry frm the beginning

  • @TheNoiseySpectator
    @TheNoiseySpectator Год назад +1

    What about using strawberry frosting?
    Then,they will look like the Doomsday Machine from the original star Trek. 😄

  • @Chrissy276
    @Chrissy276 3 года назад

    Hi, how long is the corn mould?

  • @loviniawynyard9222
    @loviniawynyard9222 2 года назад

    Where can you buy the silver horns

  • @harshnikelum2497
    @harshnikelum2497 2 года назад +1

    Thank you so much madam...❤❤❤🤗🤗🤗🤗🙏

    • @PastryMadness
      @PastryMadness  2 года назад

      Hi Harshni, I'm glad it was helpful! ❤

    • @harshnikelum2497
      @harshnikelum2497 2 года назад

      @@PastryMadness pleasure madam....love from sri lanka...❤❤

  • @charlotteparton8581
    @charlotteparton8581 3 года назад

    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!!

    • @PastryMadness
      @PastryMadness  3 года назад

      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.

    • @charlotteparton8581
      @charlotteparton8581 3 года назад

      @@PastryMadness It DID! Not grainy at all. I did it right the first time!!!!! Thank you so much for this video

    • @Patt12
      @Patt12 Год назад

      You use whipping. Cream or custard

  • @agnesthomas
    @agnesthomas 3 года назад

    How much dough and how many cream horns? Measurement please.

    • @Patt12
      @Patt12 Год назад +2

      You buy puff pastry from market freezer just stretched with roll pin 🧷 cut to strip

  • @tela2171
    @tela2171 2 года назад

    I want to make this but won't the homemade cone burn in the oven? Because of the paper?

    • @PastryMadness
      @PastryMadness  2 года назад +1

      They will not burn because you need to use paper and foil together)

  • @sanjuanitahandy6439
    @sanjuanitahandy6439 2 года назад

    Measurements please for the filling.

  • @jenniferlee5240
    @jenniferlee5240 4 года назад +6

    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 !🎄🎄🌟

    • @PastryMadness
      @PastryMadness  4 года назад +1

      Thank you so much for this incredible feedback! Happy Holidays to your family as well!

  • @7861hotcakes
    @7861hotcakes 3 года назад

    Would u say u cut the Pastry about 2cm wide

  • @angelaward9870
    @angelaward9870 Год назад

    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

    • @incanada83
      @incanada83 8 месяцев назад

      @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 🙂

  • @mepce7396
    @mepce7396 2 года назад

    I want to no frm the beginning,y frm half wen u already made that flat one.

  • @alicehayes9558
    @alicehayes9558 4 года назад

    What am I doing wrong my split wen I took them off😐

    • @PastryMadness
      @PastryMadness  4 года назад +2

      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)

    • @Patt12
      @Patt12 Год назад

      @@PastryMadnesswe. No trust row egg white not safe

    • @incanada83
      @incanada83 8 месяцев назад

      @@Patt12 depends where you get the eggs. In Canada, store bought eggs are already washed.

  • @Bhisan_subba
    @Bhisan_subba 4 года назад +3

    We call it #CREAMROLE in Nepal♥️♥️🇳🇵🇳🇵

  • @kawizbog5039
    @kawizbog5039 3 года назад

    doesnt paper burn in oven

    • @PastryMadness
      @PastryMadness  3 года назад

      It's covered with aluminium foil, so it doesn't burn))

  • @anjanasaha8900
    @anjanasaha8900 3 года назад +1

    Thanks

  • @bilqeesfarhan8744
    @bilqeesfarhan8744 3 года назад

    Waaaooo

  • @JamieDallas
    @JamieDallas Год назад +1

    I love cream horns but I didn't know I was eating raw egg. Seems unsafe.

    • @Patt12
      @Patt12 Год назад

      Same with me eat row whate eggs never saw before
      Better use whipping cream or Italian custard

    • @lelandtoro5798
      @lelandtoro5798 9 месяцев назад +2

      Whipping your egg whites while adding the hot sugar syrup cooks the egg whites making them safe

    • @incanada83
      @incanada83 8 месяцев назад

      @@Patt12 what the heck is "row whate" ?

  • @xtcchewy2483
    @xtcchewy2483 2 года назад

    I love you

  • @senpairikz
    @senpairikz 3 года назад +2

    It's raw

    • @PastryMadness
      @PastryMadness  3 года назад +1

      what is raw?

    • @shelly9317
      @shelly9317 Год назад

      The egg whites don’t get cooked.

    • @Patt12
      @Patt12 Год назад

      @@shelly9317not safe use row egg white better whipping cream or pastry custard

  • @Patt12
    @Patt12 Год назад +1

    No good idea eat row eggs white uncooked
    Better use whipping cream or Italian custard or pastry custard

  • @carolpatton3487
    @carolpatton3487 3 года назад

    Please! No stand mixers ... not everyone has one. We need to see you making it without a stand mixer.

    • @PastryMadness
      @PastryMadness  3 года назад +1

      Hey Carol, I will try to make a video on how to make an Italian meringue with a hand mixer very soon)))

    • @Patt12
      @Patt12 Год назад

      @@PastryMadnesssorry eggs white row not good idea

  • @razyamahmood4250
    @razyamahmood4250 3 года назад

    خ