Cream puff (Cream, Cream cake)

Cream Horn (Cremeș, Crempită)

The cream horn is a dessert that has delighted generations, known for its fine texture and unmistakable taste. This pastry with thin layers and delicious vanilla cream is perfect for any special occasion or simply to bring a bit of joy to everyday life. Preparing the cream horn may seem like a challenge, but with patience and a few tricks, you can make it like a true professional. Let’s get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12 servings

Ingredients

- 1 liter milk (3.5% fat)
- 100 g butter (85% fat)
- 1 vanilla bean or 1.5 Bourbon vanilla beans
- 2 cups sugar (preferably powdered and sifted)
- 1 full cup of flour (sifted)
- 6 eggs (separate the egg whites from the yolks)
- 1 package of cream horn sheets (recommend Maira or Octoline)
- Powdered sugar for decoration (optional)

Preparation

1. Preparing the egg whites: Start by beating the egg whites until you achieve a firm foam. It is essential that the foam does not flow from the whisk, a sign that you have reached the desired consistency. Once beaten, place them in the fridge. This will help achieve an airy texture in your cream.

2. Boiling the milk: In a large pot, bring the milk to a boil over very low heat. Use a strainer to prevent the milk from sticking to the bottom of the pot. Check it from time to time to ensure it doesn’t stick.

3. Preparing the yolk cream: In a large bowl, mix the yolks with one and a half cups of sugar using a wooden spoon. Continue mixing for 25-30 minutes until the mixture becomes frothy and a deep golden color.

4. Combining ingredients: When the milk starts to boil, remove a little milk (about half a cup) to use later. In the remaining milk, add half of the remaining sugar and the split vanilla bean (or the seeds from inside). Continue to simmer over low heat.

5. Adding the flour: After the yolks have been beaten, gradually add the flour while continuously stirring. The mixture will become thicker. Then, add the previously removed milk to achieve a smoother texture.

6. Finalizing the cream: Add the butter to the milk on the heat and stir until completely melted. If you prefer a cleaner appearance, strain the milk through a fine sieve before adding the butter. Gradually incorporate the yolk and flour mixture into the hot milk, stirring constantly with a wooden spoon. Continue to stir until the cream becomes thick and homogeneous.

7. Adding the egg whites: Remove the cream from the heat and let it cool slightly. Then, add half of the egg white foam, gently folding from bottom to top to preserve the airiness.

8. Assembling the cream horn: Spread the cream evenly between the sheets, using a spatula to distribute it correctly. Gently press the top sheet to even it out. Allow the dessert to cool at room temperature, then place it in an airtight container to avoid absorbing odors from the fridge.

9. Let it rest: It is important to let the cream horn cool in the fridge for at least 24 hours, but ideally 48 hours. This allows the flavors to meld and the cream to set properly between the sheets.

10. Serving: Before serving, sprinkle a little powdered sugar on top for an elegant appearance. You can serve the cream horn alongside fresh coffee or fragrant tea to complete the tasting experience.

Practical tips

- Quality ingredients make a difference: Ensure you use fresh milk, quality butter, and real vanilla. Avoid commercial vanilla essences, as these can alter the final taste of the dessert.
- Types of vanilla: Bourbon vanilla is an excellent choice due to its deep flavors, but you can also experiment with other types of vanilla.
- Gluten-free version: If you want to try a gluten-free version, you can replace the flour with a gluten-free flour blend, but you may need to adjust the quantities.

Nutritional benefits

The cream horn contains protein from eggs, calcium from milk, and healthy fats from butter. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet. Each serving has approximately 250-300 calories, depending on the amount of sugar and butter used.

Frequently asked questions

1. Can I use homemade pastry sheets?
Absolutely! If you feel adventurous, homemade pastry sheets will add extra flavor.

2. How should I store the cream horn?
The cream horn stores best in the fridge, in an airtight container. You can keep it for up to a week.

3. Can it be frozen?
It is not recommended to freeze the cream horn, as the texture of the sheets may change. It is better to consume it fresh.

4. What other desserts pair well with the cream horn?
You can combine the cream horn with chocolate mousse or a fruit tart to create a varied dessert platter.

Now that you have all the necessary information, you are ready to prepare a delicious cream horn that will impress family and friends. Don’t forget to share your impressions and enjoy every bite! Enjoy your meal!

 Ingredients: 1 liter of milk 3.5% fat. 100 grams of butter 85% fat. One vanilla bean or one and a half Bourbon vanilla beans (Bourbon is less aromatic). Vanilla beans can be found in the spice aisle or in baking products. I do not recommend using vanilla essence, vanillin powder, or commercial vanilla sugar as they result in a taste reminiscent of pastries or hypermarkets. Two cups of sugar preferably powdered and sifted, one full cup of flour (type 00) sifted, six eggs, one package of Maira or Octoline cream sheets (I do not recommend Boromir sheets as they are thick and have a pastry or hypermarket taste).