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Creamy Unicorn Horns

I found time ago metallic cones for cooking purpose. That's great, like that I could do the famous swiss pastry horn that can be found there often at the bakeries and patisseries. I remember being little, calling it always "Unicorn Horn", and for years and years, it's been always "Unicorn Horn" for me, so don't ask me about the original name, I don't recall... XD
There are easy to made, but you need to be patient. It's just done out of puffpastry and patisserie cream, so I'll make the recipe for that.

  • 0.5l milk
  • 3 egg yolks
  • 100gr sugar
  • 40 gr flour
  • 25 gr maizena
  • 3 spoons milk
  • 1 package of puff pastry (to roll around the metallic cone)


Pour in pan the flour, maizena, sugar, yolks and mix thorougly together. When there's mixture, start heating on low level the pan. Heat the rest of the milk (so that it is warm but not to the boiling point). Add it to the mixture, and mix and whirl and turn and twist and on and on. Continue to do so, without stopping (to avoid crumbs on the cream, or to avoid that it burns and sticks to the pan, if you don't have a high quality pan). Eventually highen a bit up the heat, but not too much. It has to boil. When it starts boiling, remove the pan and add 3 spoons of milk. Mix everything, put it again over the heat and make it boil a second time. Then let it cool in the fridge for 1-2hours.

Meanwhile, roll out the puff pastry and cut long triangles out of it. Take a bit of oil to brush it over the ends of the metallic cone (but really just a tiny bit, otherwhise it will be too slippery to attach the puff pastry). Then start enrolling the puff pastry around the cone, twirling it around.
Bake in the oven until golden. When cold, take the cone out.
Take a pastry sleeve, and take out the cream that was in the fridge. So you put the cream in the pastry sleeve, and start pouring it into the "horns". And tadaaaaa: you'll have creamy unicorn horns, ready to eat! Enjoy! ;)

As inspiration, you can put in the "boiling" a cinnamon stem, or a bit of lemon.
Once ready (as in the picture), you can also melt a bit of chocolate, and pour the upper part of the cone in it, and maybe even roll out on smashed nuts, as decorative purpose. ;)


Wonderland said...

I would LOVE to eat those!! You have to cook them for me!!!
I would probably add some dark chocolate onto the tip, like in these bavarian pastries:

Sugarcat said...

Yeah exactly! :D
Well I prefer them without chocolate, or with white chocolate, but these are sooo yummy! *-*

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