Mocha-Filled Cream Horns

These sugared puff pastry tubes are filled with a chocolate-coffee cream filling. Serve to invite conversation over dessert.

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2.5 by 4 people

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  • Makes: Makes 12 cream horns
  • Prep: 40 mins plus dough
  • Bake: 15 mins 425°F
  • Chill: 30 mins

Mocha-Filled Cream Horns

Reviews (0)

2.5 by 4 people

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Directions

  1. Prepare and chill Quick-Method Puff Pastry Dough. Line a baking sheet with parchment paper or plain brown paper.
  2. On a lightly floured surface roll the puff pastry dough into a 16x12-inch rectangle. Using a sharp knife, cut pastry lengthwise into twelve 16x1-inch strips. (If using purchased pastry, unfold and roll each sheet into a 12x10-inch rectangle. Cut each sheet into twelve 10x1-inch strips. Press 2 strips of purchased pastry together at ends to make a long strip; repeat with remaining strips.)
  3. Wrap each strip of dough around a well-greased cream horn mold or 3/4-inch-wide cannoli tube. Overlap layers slightly and press gently. Place 1 inch apart on the prepared baking sheet. In a small bowl beat egg white and water using a fork; use a brush over pastry. Sprinkle with the sugar.
  4. Bake in a 425 degree F oven for 15 to 20 minutes or until golden for Quick-Method pastry (12 to 15 minutes for purchased pastry). Transfer to a wire rack. While still warm, slightly twist the molds and remove from pastry horns. Cool on a wire rack.
  5. Prepare Mocha Pastry Cream; chill. Spoon cream mixture into a pastry bag fitted with a large star tip (about 1-inch opening). Pipe cream into each horn. If desired, chill up to 1 hour. Makes 12 cream horns.

Mocha Pastry Cream

Directions

  1. In a heavy saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream; semisweet chocolate, chopped; and instant coffee crystals. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir about half of the hot mixture into 4 beaten egg yolks. Return all of the yolk mixture to the saucepan. Bring to a gently boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Transfer to a bowl. Cover surface with plastic wrap. Cool slightly. Chill 2 to 3 hours or until cold (do not stir). In a chilled small mixing bowl beat whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using.
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Nutrition Facts (Mocha-Filled Cream Horns)

  • Per serving:
  • 487 kcal ,
  • 29 g fat
  • (18 g sat. fat ,
  • 127 mg chol. ,
  • 418 mg sodium ,
  • 53 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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