Creamy Custard Horns

Cream Horns

My memories went back to my primary school days when I made these cream horns. Cream corns were sold in my school canteen and I still remember the heavenly deliciousness of the fluffy butter cream. You need to buy at least half a dozen of cream horn moulds to make these cream horns. Make these Creamy Custard Horns a school holiday project for your children or bake this for an adult to bring back fond memories.

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves:   6

350 g bread flour

100 g plain flour

60 g caster sugar

½ teaspoon salt

8 g instant yeast

1 large egg, lightly beaten

240 g milk

30 g Q.B.B. Ghee, room temperature

1 egg yolk combined with 2 tablespoons water and strained

METHOD

  1. Place the first 7 ingredients into the electric mixing bowl, mix and knead until the dough is smooth.
  2. Add Q.B.B. Ghee in and use low speed setting to mix the ghee into the dough.
  3. Turn up to high speed to knead the dough until it is smooth, about 8 minutes.
  4. Cover the dough and let it proof for about 1 hour or until it doubles in size.
  5. Roll out the dough to about 0.5 cm thickness.
  6. Using a pizza cutter, cut into 1 cm strips.
  7. Wrap each strip round a cream horn mould, overlapping a little of one end with the other.
  8. Place on a baking sheet lined with non-stick baking paper.
  9. Brush with egg yolk mixture.
  10. Bake for 15-18 minutes or until golden brown.
  11. Leave to cool on a wire rack.
  12. Fill a piping bag with the prepared filling.       Fill each cream horn with the cream.
  13. Serve right away or chill in the refrigerator until ready to serve.

TO MAKE THE FILLING

200 g caster sugar

7 egg yolks

40 g corn flour

260 ml milk

60 g Q.B.B. Ghee

180 g thickened cream

2 teaspoons vanilla extract

METHOD

  1. Place egg yolks into mixing bowl.
  2. Slowly add the caster sugar in, and begin to whisk until smooth.
  3. Add the corn flour and continue to whisk until mixed well.
  4. Transfer into a saucepan, then add the milk, Q.B.B. Ghee and cream over medium heat, and continue to stir with a whisk.
  5. Don’t stop stirring.
  6. Turn the heat down once you see your mixture starting to thicken.
  7. Once thick and bubbly, take off the heat and add in vanilla extract. Stir it in until well combined.
  8. Transfer into a bowl and cover with cling wrap until ready to use.

 

 

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