The problem with most recipes for frostings, custards, mousses, and other sugary fillings is that they tend to make far more than is useful. I’m sure that many of you are shaking your heads in disagreement here, because really, what’s better than those extra dollops of whipped chocolate ganache? I understand completely! To be more precise, the problem lies in the usage. Finding a way to enjoy those last morsels without resorting to simply spooning plain frosting into your mouth can be a fine art. It takes a bit of creativity to dress them up a bit without looking too desperate (read: frosting on bread does not cake make), but there’s a certain degree of restraint that must be exercised, lest you spend hours creating a whole new pastry masterpiece. In situations such as these, I find no problem in getting a helping hand with certain components, like frozen puff pastry.
Easily manipulated into a myriad of fun shapes, it’s easy enough to merely cut out a few squares, bake them off, top them with mousse and call them free-form tarts. However, one of my favorite presentations takes just an ounce more effort, but pays off in tons of rave reviews. I present to you the humble cream horn, a lovely little trick that every baker should have up their sleeve.
Just let the sheet of puff pastry thaw at room temperature for 30 – 45 minutes, until soft and pliable. Roll it out lightly to remove the creases, and cut it into 1/2 wide strips. Take a metal cream horn form (or cannoli forms can work too) and starting at the pointy end, wrap one strip around it, overlapping on the edges slightly so that it stays together. Place the horn on the ends of the pastry strip, on top of a silpat. Bake at 425 degrees for 10 – 15 minutes, until puffed and nicely browned. Carefully remove the metal form, and return the pastry to the oven for another 5 minutes or so, just to dry out the insides a bit more to keep them crisper. Let the horns cool completely before piping (or spooning) in whatever extra sweet spreads or fillings you have on hand. For the cream horns above, I marbled together some extra chocolate and mint mousses.
And if that all sounds like too much work for you, just take a few simple cookie cutters and cut shapes out of the sheet of puff pastry. Bake until golden brown, and let cool completely. Either slice or pull the shapes apart at the center, fill as desired, and replace the top for a buttery, flaky, and sweet sandwich!
I sure hope you entered both of those in the “Puff Pastry to Paris” contest!
Yummy, your horns look really delicious with that lovely looking frosting :-)
That bicolored frosting looks good!
“read: frosting on bread does not cake make”
… What about fairy bread?
I totally agree with you! Thank you for giving me another idea of how to use leftover frosting. Your cream horns look excellent.
Looks so pretty – I want, and I promise, I won’t waste any at all!
Good idea! Always wondered what to do with all that extra frosting I have in the back of the fridge :)
Chocolate mint mousse??? Who needs the pastry, really? ;) Looks irresistible!
Stunning, sensational, scrumptious pastry!!
Great idea Hannah! Love the mousse, chocolate mint is one of my favorite combos.
Sounds super yummy! I have actually yet to make anything with puff pastry…ever.
Those look FUN to make too! Delicious and fun are a hard-to-beat combination.
Great use of extra chocolate ganache, Hannah! What’s lovelier than to have it with Puff pastry.
Those are great ideas. I have some extra buttercotch ganache (hope it’s not already gone bad)and chocolate “filling” I made. Thanks!
Btw, I finally took the plunge and bought some cardamom. Now I just need to use it. Any suggestions? It seems popular with bananas.
~ingrid
Now, I am not adverse to an impromptu frosting sandwich, but this is a much more beautiful (and yes, delicious!) use of your leftovers! :-)
Very pretty!
Much better and prettier than served on a spoon ;)
OMG, it’s been years, decades, since I’ve had a cream horn. How I miss them! But now I see there’s hope for me! Yay! :-)
Those look absolutely DIVINE!!
Ahh, brilliant! I have frosting, now I just need puff pastry!
where do you find vegan puff pastry?
Pretty brill, and I just happen to have some leftover cherry frosting in the fridge!
must not shovel leftover frosting into mouth. Must make cute treats.
It’s so creative how you find ideas/uses for every little aspect of everything- make the small things count, from extra frosting to creating wee adorable sewn figures/animals (like that garden bunnies post)- love it! =)
Wonderful idea! There is always extra fillings.
Great idea. I usually wind up eating it far before it becomes anything cute!
““read: frosting on bread does not cake make”
… What about fairy bread?”
seconded! fairy bread is the goods!
this is a really good idea, too… it might help me with an opposite problem which is excess puff pastry. For some reason extra frosting is never a real problem around her… ;)
Happy (belated) holidays and happy new year Hannah! Wow, I feel like I’ve been gone for forever – I love the holiday theme you have going on :) and the mint/chocolate mousse combo sounds perfect!
You are so creative! I just slap the frosting on graham crackers, and if it is a vanilla type one I top with chocolate chips. Yours looks way more elegant :)
You are so clever! The photos are gorgeous, too.
Hi Hannah,
I just saw your felted macaroons on Tartelette’s site. Do you sell these? It is my mom’s birthday soon and she is a macaroon fanatic and would love these.
Hope you can help.
Thanks.
So clever and delicious. I’m a big frosting lover!
what a great idea! and yummylooking, to boot. also, hellz yes on your sweater in the previous post! i just learned to knit and the thought of a sweater is totally daunting. i’m still working on potholders!
Great photos! And so brilliant idea! Those horns are such nifty tools too!
I have to find a grocery store that sells puff pastry because it’s so hard to make from scratch and these cream horns look wonderful. I actually have a piping bag full of some filling or other from a baking event in the freezer just waiting for this. Thanks for the idea!
cream horns – yes please! they look great. I always end up with too much frosting but usually I just make another cake. haha
Looks like sfogliatelle. Beautiful. I like shaping pastry using metal tubes, too.