Cream Horns (Printable Version)
# What You’ll Need:
01 -
Extra powdered sugar for finishing.
02 -
4 cups confectioners' sugar.
03 -
1/2 tsp kosher salt.
04 -
1 tsp vanilla.
05 -
1 cup vegetable shortening.
06 -
1 cup unsalted butter, let it get soft.
07 -
1/3 cup all-purpose flour.
08 -
2 cups milk.
09 -
4 1/2 cups all-purpose flour.
10 -
1 cup cold water.
11 -
2 egg yolks.
12 -
1 tbsp sugar.
13 -
2 tbsp vegetable shortening.
14 -
2 cups unsalted butter, soften it first.
# Steps To Make It:
01 -
Fill the cooled pastry tubes with the filling, then give 'em a dusting of powdered sugar.
02 -
Mix up the rest of the filling stuff real good.
03 -
Heat up the milk and flour for the center mix.
04 -
Pull the baked tubes off the molds while they’re still a bit hot.
05 -
Pop them in the oven at 350°F for 15 minutes.
06 -
Coil the dough around the molds you have ready.
07 -
Chop the dough into strips, about 1/2 by 10 inches each.
08 -
With a rolling pin, flatten dough out to about 1/8 inch thick.
09 -
Fold in water and flour, then set it in the fridge for at least two hours.
10 -
Toss in the yolks from your eggs.
11 -
Beat butter, vegetable shortening, and sugar till the mix gets fluffy.
# Extra Notes:
01 -
Good old-fashioned cookies.
02 -
Take them off the molds while still warm, so they don't break.
03 -
Keep filled horns chilled in the fridge.