Paul Hollywood’s Cream Horns recipe
These little pastries look so impressive, but the cheat’s rough puff makes them light work. They are filled with an orange-spiced cream – perfect for the desserts table at a festive party.
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Cooking tools:
- Oven
- Mixing bowl
- Pan
- Fine-mesh sieve
- Plastic wrap
- Rolling pin
- Baking sheet
- Cream horn mould
- Pastry brush
- Cooling rack
- Hand-held electric whisk
- Whisk
- Piping bag
- Star nozzle
- Ramekin
- Freezer
- Refrigerator
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Spatula
- Chef's knife
- Grater
- Chilled water bowl
- Pastry strip cutter
- Wooden spoon
- Sifter
Ingredients
- 100g plain flour
- 100g strong white bread flour
- pinch of salt
- 35g unsalted butter, chilled and cut into small dice
- 80g unsalted butter, frozen and grated
- 1 egg, beaten
- caster sugar, for sprinkling
- 150ml whole milk
- 35g caster sugar
- 2 egg yolks
- 15g cornflour
- 15g unsalted butter
- 100ml double cream
- finely grated zest of 1 unwaxed orange
- 4 pieces of crystallised stem ginger, very finely chopped
- 100g dark chocolate, to decorate
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