May 09, 2007

Homemade Cream Horns.... 2007 version

Cream Horns (otherwise known as Lady Locks or Clothespin Cookies)

Last week I finally bought my own cream horn forms and yesterday mixed up the dough. Today I'm filling them and I will let you know how they turned out. In the meantime, here is the dough recipe from the package. If you don't have metal cream horn forms just wrap the dough strips around an old fashioned round clothespin, or a wooden dowel, or even a pencil if you don't mind the rolls being very very thin.

This is the recipe that came with the metal cream horn forms:

(Ladylocks or Clothespin Cookies)

1 c butter
1/2 c Crisco shortening

3 c flour (plus more for kneading and rolling)
2 egg yolks, beaten
2 t sugar
1 - 1 1/4 c water

Cream the butter and shortening. Set aside.
Combine the flour, egg yolks, sugar and water in a mixing bowl and mix well.
Add flour 1/4 cup at a time if the dough is too sticky.
Roll the dough out on a floured surface and spread with 1/4 of the butter shortening mixture.
Fold it in on itself and knead it then replace it into the bowl and chill for 1 hour.
Take it out and repeat the rolling, spreading and folding and kneading again with another 1/4 cup of the shortening/butter mixture.
Repeat this 2 more times until the butter mixture is incorporated. (*note: I found it difficult to incorporate the butter mixture after the 2nd rolling so I transferred it to my standing kitchen aid mixer and used the dough hook and the low speed to help me 'knead' it in. I also added 1/4 c flour each time to quell the stickiness and help incorporate it.)

Chill your dough overnight or at least for a couple hours. Roll dough to 1/4" thick on a floured surface. Cut into strips 1" wide. Wrap each one around the metal forms or the dowel, clothespin or pencil.

Bake on a greased baking sheet at 425 or approximately 10 minutes until they are puffed up and just starting to get golden brown. Slip them off the form while they are still warm and then allow them to cool.

FILLING:  Use what you like!  A simple whipped cream is fine - but this is my own version of a filling for them - I use it for cupcakes, layered Ho Ho Cakes and more.  It's my favorite because it requires no special temperatures.  Room temp is ok, even serving at a summer event, it's fine.  No stress over weepy whipped cream or having to keep it chilled at an event.

Cream Horn Filling

1 c Crisco
1 c butter (not margarine... never use margarine)
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme

Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms.

Does not need to be refrigerated for storage.

*My update*

The pastry recipe that came with the molds:  They turned out, they are beautiful and they taste great, but are definitely more of a 'cookie' than a puff pastry.  I don't hold that against the recipe... french pastries are hard to make at home!   

HINT:   Try using a store bought puff pastry in its place (sold in the freezer section) Thaw. Roll Out. Slice as above.

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You might be interested in related products;

Cream Roll Horn Molds, Set of 6
Norpro 6 Piece Cream Horn Case Set


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