Cream Horns

This cream horns sure does bring back to the good ol days, no doubt it was made with flaky puff pastry back then nevertheless it was nice to revisit the memory which  I cherish.

Rather than using puff pastry I  went with sweet dough, which was alright and I preferred it to the pastry.   
You can use any filling of your choice and I reckon a rich pastry cream would be grand but I went for butter cream instead. 
You can go the other direction and stuff the horns with cold cut ham . That would be great for breakfast.

I am using my bread maker machine only to knead the dough, you may knead by hand or use your mixer (with hook attachment). 

A
480g Bread flour
120g Plain flour
110g Sugar
10g Salt
20g Milk powder
4 tsp Instant Yeast

B
1 Egg
300ml Cold water

C
60g Butter

                                              


In your bread machine basin add in milk, eggs and butter, followed by the rest of the dry ingredient.
Add the yeast last, away from the salt. (Salt retards the growth of the yeast).

Set to the "Dough" function and the machine will do the mixing, kneading and proofing in 1 hr 30 mins. 

At the end of the programme, remove the dough from the pan. The dough should have doubled in size.  

Turn the dough out on to a lightly floured surface and and punch to deflate it. Knead it for about 2 min.

Divide the dough into 55g pieces (that's about 20 balls) and mold it into balls. Let it sit for 10 min.

                                


Place the dough onto a lightly floured work surface. Gently roll them into a long strip.
Beginning at the tip of the cream horn mold, fold the end of the dough around the
tip. Wind the pastry strip around the mold, overlapping the layers slightly to
almost cover the mold. 

Repeat with remaining molds.

Place the dough  seam side down on the prepared baking sheets.
Brush each pastry horn lightly with milk.
Bake until golden about 15 minutes  at 190 deg cel in the middle rack. 

Transfer horns to wire rack and let cool on the molds. 

Remove the baked horns from the molds and place on the rack to cool completely.

To assemble the cream horns:
See below for the butter cream recipe. Transfer the butter cream to a pastry bag fitted with a large plain or star tip. Insert the tip into pastry horn and pipe in the pastry cream to fill.
Enjoy!jue
recipe from Alex Goh, the wonderful world of bread