Mocha-Filled Cream Horns Recip
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These sugared puff pastry tubes are filled with a chocolate-coffee cream filling. Serve to invite lingering and conversation over dessert.
Ingredients
- 1 portion Quick-Method Puff Pastry Dough (see Recipe Center) or one 17-1/4-ounce package (2 sheets) frozen puff pastry, thawed
- 1 egg white
- 1 tablespoon water
- 1 tablespoon sugar
- 1 recipe Mocha Pastry Cream (see recipe below)
- Prepare and chill Quick-Method Puff Pastry Dough. Line a baking sheet with parchment paper or plain brown paper.
- 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.)
- 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.
- 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.
- 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.
- In a heavy saucepan stir together 1/2 cup sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt. Gradually stir in 1-1/2 cups half-and-half or light cream; 4 ounces semisweet chocolate, chopped; and 1 tablespoon 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 1 teaspoon 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 1/2 cup whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using.
- Calories 487, Total Fat 29 g, Saturated Fat 18 g, Cholesterol 127 mg, Sodium 418 mg, Carbohydrate 53 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin C 8%, Calcium 4%, Iron 12%.
- Percent Daily Values are based on a 2,000 calorie diet
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