DIY CREAM HORN RECIPE

- Hello everyone.
It's Barry here, welcome to My Virgin Kitchen.
I hope you are well.
Today, I hope you're enjoying the Back to the Future
t-shirt by the way, loving it.
1.21 gigawatts of t-shirt loving from you hopefully.
We are making some cream horns.
Me so cream horny I put on Twitter
and you guys loved that, I know.
These are so nostalgic and they remind me of
when I was younger actually.
I used to go to the bakery and eat one
nearly every other week.
You'd like a cone corn,
horn cone, that's what I was trying to say.
Basically it's like a spirally horn of puff pastry.
It's all nice and ribbed effect on it.
Really cool.
There's fruit dumped at the bottom,
any fruit you like really filled with cream.
So we're actually gonna put some extra fruit on top
just to make our look extra super fancy
and all that stuff.
And it does look a little bit tricky and complicated
but trust me, they are really, really easy to make
because I actually made some last night
to test the theory.
Kinda like here's some I made earlier on those TV shows
so I know it works, they look great,
but I'm gonna show you how I did it from scratch
right now.
First thing I want you to do is take a paper plate
or a sheet of card.
Now I was like doing this for ages last night
going ohhh, and I did a snip up the middle
and then folded it and it looked horrendous.
It looked like a real small, stumpy cone.
The best way I found to do it was to actually
get quite rough with it and just take a point
and just sort of roll it up quite aggressively like so.
So you get quite a high cone.
Don't worry about the angle 'cause we can trim that.
It does help if you have someone with you.
I've only got the pugs to help me at the moment.
Just tape one side
so it kinda holds it shape a little bit.
It doesn't actually need to be that pretty,
the foil which we're gonna get in a minute will cover it.
But let's trim our bottom.
Yeah, see.
It's still not ideal, but that doesn't matter.
It's standing up which again actually
is quite irrelevant really, but we'll foil it now.
I think I just find it more
aesthetically pleasing like that.
Anyhow there's another two that I made earlier.
So we take our tin foil, get it right tucked in there,
roll it across and then
over like that,
cut off the end because we're not making the Olympic flame,
twist your point at the end,
give that snip and then push
the ends actually into the cone.
And that is our very futuristic looking
foil carrot or mould.
I don't have any spray oil at the moment
so I'm just getting oil in my hands
and it's really important that we lubricate the cone
to make sure that the pastry does come away from it
otherwise you're gonna end up with a lovely foil insert.
That will do.
This is our lined baking tray.
We've got some ready made puff pastry
which is sat out for about 10 minutes
just to make it a little bit more manoeuvrable
and hopefully wanna roll out.
Be very careful when you do that.
Don't wanna tear it.
It's quite cool 'cause it's got like a backing paper
underneath it as well.
I'm gonna get my knife.
What we're gonna do is cut strips.
It doesn't matter how thick or thin you make them,
just try and make them quite even.
I'm actually finding this really therapeutic
so I'm gonna do all of them.
But you only need about three strips for a cone.
Nice.
So here's what we do, we take a strip
and be careful they do stretch quite a bit.
You wanna make sure they hold their shape.
Take it round the top like so.
And just start to sort of
you just wanna gently overlap it so
it just touches the edge and work your way down the cone.
Can you see that effect we're getting there?
And you're gonna get to a point because
your strips aren't gonna be that big
where you're gonna come to an end like that.
So we need to get a joint.
I'm gonna just pinch together our top end a little bit.
So try and marry that joint up as best you can
but to be honest it doesn't really matter that much.
It's gonna get covered in sugar anyway.
It'll be just all about
ensuring that you maintain a relatively
consistent overlap on the pastry
'cause it gives it this really cool affect.
I really like it.
So that's two strips on there.
We'll get one more strip on.
So just try and just blend it together a little bit.
That joint as I say that is the trickiest bit.
Work it around.
And hey presto, that is it done.
What I'm trying to do at the top there
is we're just gonna just try and just make it
so it will blend in a little bit more,
so we'll blend the top to give it a little bit of a seal.
But there we go, that is
looks like some sort of Mediaeval spear.
That's it done.
So I'm gonna do that with my other two.
And the pugs are eagerly anticipating the final
results of this, you can see how excited they are
in their beds.
I'm gonna say it really does help
if you have the strips precut
because you haven't got to keep swapping
from one roll to the other so get all your strips done
and then just wrap them around.
Like your bandaging, you're a pastry nurse.
So here's what we're gonna do next.
We have got our lined tray again
and this is some beaten egg.
♫ Beat it
♫ Beat it
Take your cone, get your beaten egg,
and you're gonna paint your cone,
this is very therapeutic, in beaten egg.
It's gonna give it a nice golden colour
and also act as a bit of a glue.
And to seal the layers together a little bit
and also help when we put our sugar on in just a minute.
It's gonna help that sugar stick to it.
There you go, nice and glossy.
So what we do is we take our cone drenched in egg
and this is some Demerara sugar okay.
It's really sort of nice and grainy
so don't get any really super fine sugar
if you can't get this,
just make sure you get some granular sugar.
What we're gonna do is just sprinkle it
on top, can you see that how it's sticking to the egg?
Gives it a really cool effect.
So you're gonna get the golden sugar
and also the golden colour from the egg on there
around those sort of ridges.
It's gonna look really cool like this.
So with that done for some reason I though
yeah we've got to stand it up and bake it, but you don't.
You actually lie it down, so what I do is find
the worst side with one of the seams on it
and sort of bake it, lie it down like that.
So then we're just gonna repeat that with our other two.
I'll do that now.
There you go.
They are done.
I've preheated my oven to 180c fan
which is 200c, the equivalent is on your screen right now.
We're gonna put them in there and bake them
for 15 minutes or until nice puffed up and golden brown.
Just while that's in the oven, I wanna talk to you.
So you know I've told you about this whole thing
with the studio and to some of you guys are like
oh my gosh, well most of you are like it's really exciting!
A few of you I knew would be like oh no, it's gonna change.
Trust me, I'm still gonna do some videos from home still
but to have help, someone film and edit
and making it sound good.
I'm using the lapel mic today.
They can help monitor the sound, do all that
and actually capture bloopers while I'm moving
the camera and stuff, I do a lot of funny things
and they can capture that, edit it, make it look awesome.
Plus I'll still have a grab cam anyway
and get other friends that I can interact with,
the kids and stuff.
It's gonna be awesome and you're gonna love it.
Plus if you hate it, there's over 1,200 videos
still on our channel that you can go back and watch.
That sounded like a rant though, honestly
I'm genuinely really, really excited
and you should be too.
We're gonna make our cream filling.
The horn at the bottom of it has the fruit
which typically I have stewed apple in mine
which I always love so that's what we're gonna go for.
You can either make that by chopping up some apples,
stewing it in some water with some sugar
and then you make this or you can just buy a jar like that
which typically goes with pork on your roast dinner.
So we're gonna use that.
But also you can flavour our cream,
you can put vanilla in it, whatever,
but what we're gonna do, I don't actually have any
lemon curd, I was gonna whip the cream up with lemon curd,
but instead we'll add a little bit of this in there.
Let's do it.
In goes our cream, oh my gosh.
We're gonna whip it up.
Alrighty, then if you can see out there,
it's not the thinnest cream, but it's not the thickest.
We do want it to be relatively thick
so it can hold it's shape.
Here's our jar of the apple filling
that will go at the base of our horns.
Boom.
About one and a half spoons of that.
So about a tablespoon and a half.
Rather than, I'm gonna need to move this out of the way.
Rather than actually whipping it,
'cause then that would extra curdle it,
you're gonna just fold it through the cream.
You can spot then if it does then need an extra whip
'cause it's a little bit wet back there.
But generally there is quite a nice thick cream
which we can either pipe or spoon into our horns.
So let's say there's an alternative
to adding vanilla extract and as you can hear
that beeping noise, hopefully the horns are now done.
Today's random shout out goes on Twitter to
follower Chris Weston @chrisweston95.
Cheer mate.
I just wanted to show you that, it actually does
need another two minutes in the oven,
there are some strawberries that we're gonna stick
on top of our 'cause it's hopefully gonna get real cool
contrast with the cream.
I was gonna hull them.
I'm not sure.
I think it would look more strawberryish
with the hull on so you don't eat them with the green bit
on them alright, unless you're hardcore.
Time to get them out.
Oh yeah.
Check that out.
That's my mmm, yummy.
We have to be a little bit patient now.
If we try and pull them off of the sheet right now
the sugar is still quite hot.
It might stick to it and rip off some of the pastry.
Just let it cool baby.
The only other step you need to do
is pull out the foil cone inserts
which should just slide out with the oil on there.
Which brings me to the ones I made earlier
which we'll finish off with.
Ain't got time to wait for these to cool down.
People need to see this video.
I've got to get it uploaded.
Not sure if you can hear that really nice and crispy.
The sugar's all caramelised and crunchy.
That Demerara sugar really makes these.
I'm using a glass by the way just to hold it up.
We are gonna go old school 'cause I just generally
don't like piping as a thing.
I'm gonna push the cream into the tops.
So gently hold it as you press it all the way down
'cause you don't wanna break the pastry.
It is delicate.
Kinda need to go in on a piping course,
actually I'd really like to do that.
I don't mean plumbing.
I mean pastry baby.
Patisery.
I hope I should start to branch soon
and actually learn from the pros
and get them to come into the kitchen.
That's what I can do at the studio actually.
So if you are a chef from anywhere around the world,
ideally UK 'cause the budget's pretty low,
and you wanna come and teach me how to do something
and be on the videos, get in touch actually.
I'd quite like to do that.
When I get to the top,
I wanna try and make some sort of relatively
nice mound, I didn't think I'd ever say that word before.
Relatively nice mound.
Alright, great.
That is looking phenomenal.
It's looking like a lovely,
I'll take that right now.
Do you know what?
We've forgotten to put the apple in it haven't we?
I was getting to carried away.
So the apple goes in right at that bottom
really pushing it right down there.
Then we put the cream on top like so.
Boomchicawowow.
Sorry.
Then I keep it in that glass as long as I can
just for stability but I'm just gonna sprinkle
a teeny bit more Demerara sugar on top.
Oh yeah.
And we'll just get some strawberries
and just set them on the to there.
Just let the cream bite into it.
These are amazing English strawberries
which I'm sorry are the best strawberries in the world.
And they're actually just from
up the road from me in Chadar.
Which if you've never been to Chadar it's amazing.
They've got like cliff and stuff and goats.
Everyone needs goats right?
Take you off and lift you out.
There we go folks.
Cream horn.
Let's just come out a teeny bit.
There you go, look at that.
And it's apple right, I think it got to about there.
Apple and our creamy apple filling all the way to the top
with some strawberries all over.
Love it.
So I have hulled the strawberries now for this scene.
I did also have this crazy idea of merging two cones
together and actually making viking horns.
That would be amazing.
Or would it?
Here we go.
Ohh, phenomenal.
Sorry.
I think it's gone.
I quite like that though.
The crunch of the pastry and the sugar, so good.
The creamy appleness in there plus a little bit
of the strawberry.
I didn't hit the bottom with the filling right there
but there's enough in the cream.
Try it, let me know how you get on.
I love to see your pictures and your attempts of recipes.
It's so good to see.
Loads more inspiration on myvirginkitchen.com.
Let me know down below what you wanna see next.
Don't forget to follow me on social media
for loads of behind the scenes bit and bobs.
I've been Snapchatting and Instagram storing this stuff
to craziness.
So that's it folks and I'll see you next time.

DIY CREAM HORN RECIPE

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