Raspberry Cream Horn
Flaky pastry shell filled with raspberry Bavarian cream
Yield: Approximately 8
Pastry shells / horns
1 box Dufour Puff Pastry - Dufour is an all butter puff pastry available in the
freezer section of better grocery stores
Granulated sugar as needed
Water for brushing
8, metal pastry horns
- Dust bench with flour.
- Roll the pastry out approximately 1/8 inch thick.
- Cut into strips that are 1 ¼ inch X 14 inches long
- Brush one side of the strip with water and begin to wind it around the horn, overlapping by ¼ inch as you go
- Roll 3 sides in granulated sugar and place the sugarless side on a parchment lined sheetpan. Place that pan atop another to insulate the bottom and prevent burning.
- Bake in a 400° preheated oven until golden brown.
- Remove from the oven and carefully twist the horns from the pastry. Allow to cool.
28 g orange liqueur
7 g gelatin
112 g milk
112 g sugar
230 g raspberry puree ( frozen raspberries – thawed and pureed in a food processor)
375 g heavy cream
- Soak gelatin in orange liqueur. (Gelatin must always be softened in a cold liquid 5 minutes or longer, then melted or added to a hot liquid)
- Scald milk and remove from heat.
- Stir softened gelatin into hot milk.
- Add raspberry puree and sugar to the milk stirring well to dissolve sugar. Strain mixture and discard the seeds. Set the raspberry mixture aside.
- Whip cream to the soft peak stage and set aside.
- Stir the milk/raspberry mixture over ice water until it begins to thicken. (If it gets too thick and you have not yet added the whipped cream, you may re-warm the raspberry mixture.) Quickly fold in the whipped cream.
- Pipe into the prebaked pastry horns.
- Dust with powdered sugar and serve with mint fresh raspberries.