Published on April 11th, 2014 | by Kristen Swain4
Carrot Cream Horns
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.
I use a pizza cutter to cut my pastry into thin strips. You’ll need two strips per cone.
Take each strip and roll lightly into a log shape.
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.
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.
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.
If you use coloring, while they are still wet, sprinkle on some sugar crystals.
If you are not coloring, you can egg wash your cones, or leave them plain.
Bake at 400 degrees for about 15-20 minutes. They will be barely brown on the bottoms.
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.
To fill a pastry bag, I fold the bag down, and then fill it.
Add your icing, then fold the bag back over.
And now you can fill your finished horns.
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!
Yummy and delicious!!