Cream Horns with Pudding

A small dessert with a big impact.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 g Dough, puff

  • 2 piece Egg, fresh

  • 8 dl Milk, partially skimmed

  • 5 spoon Sugar, white

  • 2 bags Pudding, vanilla

  • 2 spoons Alcohol, Rum

  • 0.5 l Sweet cream

  • 10 dag Margarine

  • 20 g Powdered sugar

Steps

  1. Preheat the oven to 190 degrees Celsius. Roll out the thawed puff pastry on a floured work surface to about 3 mm thick. Cut 10 narrow strips, approximately 24 cm long, from each half of the pastry. Grease the cream horn molds with butter.

  2. Crack the eggs and separate the yolks from the whites. Beat the yolks and discard or use the whites in another dish. Wrap a strip of puff pastry around each mold, then brush the outside with beaten yolk (using a brush). Line a baking tray with parchment paper, place the horns on it, and bake for about 12 minutes until golden brown. Once baked, remove the horns from the molds. Meanwhile, prepare the vanilla pudding according to the package instructions, using a smaller amount of milk and sugar.

  3. Place a saucepan on the stove and pour in the remaining milk. Add sugar and rum, and wait for the milk to boil. Then remove the saucepan from the heat and mix in the vanilla pudding. Return the saucepan to the stove and cook on medium heat for an additional two minutes, stirring constantly to avoid lumps. Let the pudding cool.

  4. Whip the sweet cream with a hand mixer until stiff. In a larger bowl, beat the softened butter until creamy and gradually add the cooled pudding while mixing. Finally, fold in 6 tablespoons of the whipped sweet cream.

  5. Fill the center of the horns with the prepared cream and decorate the ends with whipped cream. Arrange the horns on a serving platter, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 338.87 kcal
  • Fat: 20.73 g
    • Saturated Fat: 9.39 g
  • Carbohydrates: 32.14 g
    • Sugars: 13.91 g
  • Protein: 4.12 g
  • Fiber: 0.34 g

Advice

Take the butter out of the fridge at least one hour before use to soften it. The easiest way to thaw puff pastry is to leave it wrapped in the fridge overnight. If thats not possible, separate the sheets of puff pastry on a plate and let them thaw at room temperature for 30–60 minutes.