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Baking ~DSC_0060.

Published on April 11th, 2014 | by Kristen Swain

4

Carrot Cream Horns

Carrot Cream Horns - CreativeMeInspiredYou.com

Today I have a lovely and creative Easter dessert for you to make. These take a little work, but the end result is well worth it. I’ll give you some short cuts to make the process faster as well.

First thing you need is puff pastry. I buy it in sheets in the frozen section of the grocery store. Pepperidge Farm makes lovely sheets of it. You’ll only use half a package for 10 shells, so you can gauge how much you need for your special dessert. Each carrot cream horn serves one.

I created cone molds from aluminum foil, just crumple the foil, then shape into solid cones with your hands. You can grease them lightly with some cooking spray.

Carrot Cream Horns - CreativeMeInspiredYou.com

I use a pizza cutter to cut my pastry into thin strips. You’ll need two strips per cone.

Carrot Cream Horns - CreativeMeInspiredYou.com

Take each strip and roll lightly into a log shape.

 

Carrot Cream Horns - CreativeMeInspiredYou.com

Then begin wrapping them around the cone, starting at the end. Make sure the loops are touching each other, and just roll a basic spiral with the dough.

Carrot Cream Horns - CreativeMeInspiredYou.com

I used some watered down gel food color and a brand new clean paintbrush to brush on orange food coloring- you can use the grocery store kind too, just a couple drops each of red and yellow. You can easily skip coloring them as well.

Carrot Cream Horns - CreativeMeInspiredYou.com

Carrot Cream Horns - CreativeMeInspiredYou.com

Carrot Cream Horns - CreativeMeInspiredYou.com

Once finished coloring, then place them on a parchment covered baking pan. You can see my cone molds were much bigger, it helps when pulling the cones from the molds.

Carrot Cream Horns - CreativeMeInspiredYou.com

If you use coloring, while they are still wet, sprinkle on some sugar crystals.

Carrot Cream Horns - CreativeMeInspiredYou.com

If you are not coloring, you can egg wash your cones, or leave them plain.

Carrot Cream Horns - CreativeMeInspiredYou.com

Bake at 400 degrees for about 15-20 minutes. They will be barely brown on the bottoms.

Carrot Cream Horns - CreativeMeInspiredYou.com

For icing – I used a store-bought icing, placed it into my mixer and added 1 cup confectioners sugar and 3 tablespoons of heavy cream, then mixed it with my whip attachment, for about 5 minutes.

Carrot Cream Horns - CreativeMeInspiredYou.com

To fill a pastry bag, I fold the bag down, and then fill it.

Carrot Cream Horns - CreativeMeInspiredYou.com

Add your icing, then fold the bag back over.

Carrot Cream Horns - CreativeMeInspiredYou.com

And now you can fill your finished horns.

Carrot Cream Horns - CreativeMeInspiredYou.com

Stick your bag and top as far down into the horn as you can, and push the icing into the horn. Slowly pull the icing out as you fill, then leave a little star at the end.

Finish the horns up with a little mint at the end, to create the carrot look. Serve and Enjoy!

Carrot Cream Horns - CreativeMeInspiredYou.com

Carrot Cream Horns - CreativeMeInspiredYou.com

Carrot Cream Horns - CreativeMeInspiredYou.com

Carrot Cream Horns - CreativeMeInspiredYou.com

Yummy and delicious!!

Enjoy!

kris



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4 Responses to Carrot Cream Horns

  1. Lana says:

    YUM! How many will this make (with 1/2 of the puff pastry and a whole can of store bought icing)?

    Thank you, I hope to make them today!

    • cmiy says:

      Hi Lana! I made 10 of the cream horns with half a package of puff pastry! You’ll have leftover icing with it, but you can always refrigerate it for another use!
      kris

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