Cream Horns (Šaumrole)

Cream Horns (Šaumrole) Recipe from Czech Republic - Delicious Pastry Treat

Region / culture: Czech Republic | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 12

Introduction

Cream Horns, also known as Šaumrole, are a delicious pastry treat that originated in Eastern Europe. These flaky, buttery pastries are filled with a sweet and creamy filling, making them a popular dessert for special occasions and holidays.

History

Cream Horns have been a beloved dessert in Eastern European countries for generations. The recipe has been passed down through families and is often made for celebrations and gatherings. The delicate puff pastry and creamy filling make Cream Horns a favorite treat for many.

Ingredients

For the puff pastry
1 cup (2 sticks) of softened unsalted butter or margarine
3.5 cups of all-purpose flour
0.75 cup of ice water
1 cup (2 sticks) of chilled unsalted butter
For the filling
4 egg whites
1 cup of sugar
3 tsp of fresh lemon juice

How to prepare

Cut the soft butter into small pieces. Work the butter into the flour using your fingers. Make a well in the center. Add ice water and work all the ingredients together to form a soft, smooth dough.
Roll the dough to an oblong shape that is 0.5 inch thick. The dough should be evenly thick. Cut the cold butter into cubes and arrange them evenly on the dough. Fold the narrow sides of the dough into the center. Roll it out again to a rectangle shape. The butter will mix in with the dough. Fold the dough again and then wrap it and put it in the refrigerator for 30 minutes. Repeat the same method of rolling, folding, and chilling for 30 minutes, 4 to 5 times. This is how the puffy layers in the dough are formed.
Preheat the oven to 375°F (191°C). At the final stage, roll out the dough to a thickness of 0.5 inches, and using a sharp knife, cut long strips about 0.25 inch wide. Wrap them around the cream horn mold (cannoli molds). Keep the baking tray chilled before putting the puffed pastry dough on it. Bake for 15 to 20 minutes or until puffy and golden. Cool before filling.
In a large bowl, whip the egg whites until stiff, gradually adding sugar. Add a few drops of lemon juice for flavor. Fill the cream horns using a pastry bag. Keep them in the refrigerator until serving.

Variations

Try filling Cream Horns with a chocolate mousse or fruit compote for a different flavor.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to work the butter into the flour thoroughly to create a smooth dough.

- Chill the dough in between rolling and folding to ensure the layers are formed properly.

- Use a sharp knife to cut the dough into strips for wrapping around the cream horn molds.

- Whip the egg whites until stiff peaks form for a light and fluffy filling.

Serving Suggestions

Cream Horns are best enjoyed fresh and can be served with a dusting of powdered sugar on top.

Cooking Techniques

The key to making perfect Cream Horns is to roll and fold the dough multiple times to create the flaky layers.

Ingredient Substitutions

Margarine can be substituted for butter in the puff pastry.

- Lemon juice can be replaced with vanilla extract for a different flavor profile.

Make Ahead Tips

Cream Horns can be made ahead of time and stored in an airtight container in the refrigerator. Fill them with the cream filling just before serving.

Presentation Ideas

Arrange Cream Horns on a platter and garnish with fresh berries or mint leaves for a beautiful presentation.

Pairing Recommendations

Cream Horns pair well with a cup of coffee or tea for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover Cream Horns in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each Cream Horn contains approximately 250 calories.

Carbohydrates

Each Cream Horn contains approximately 25 grams of carbohydrates.

Fats

Each Cream Horn contains approximately 15 grams of fats.

Proteins

Each Cream Horn contains approximately 3 grams of proteins.

Vitamins and minerals

Cream Horns are not a significant source of vitamins and minerals.

Alergens

Cream Horns contain eggs, dairy, and wheat.

Summary

Cream Horns are a delicious treat that is moderate in carbohydrates and fats, making them a suitable dessert option in moderation.

Summary

Cream Horns are a delightful pastry treat that is perfect for special occasions or as a sweet indulgence. With flaky puff pastry and a creamy filling, these treats are sure to be a hit with family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was passed down to me by my dear friend Agnes, who learned it from her grandmother who was from Hungary. Agnes described these Cream Horns, or Šaumrole as she called them, as a delicate and flaky pastry filled with a rich and creamy custard. I knew right away that I had to learn how to make them.

Agnes invited me over to her home one afternoon to show me how to make the Cream Horns. As soon as I walked in, I was enveloped in the warm and inviting smell of butter, sugar, and vanilla. Agnes had already started preparing the dough, which consisted of flour, butter, sugar, and a touch of vinegar to give it that perfect flakiness.

As she rolled out the dough, Agnes explained to me the importance of keeping the butter cold and not overworking the dough. She said that this was the secret to a light and crispy pastry. I watched as she folded the dough over itself multiple times, creating layers that would puff up in the oven.

Once the dough was ready, Agnes cut it into strips and began wrapping them around metal cream horn molds. She brushed each one with an egg wash before placing them in the oven to bake. As they baked, the kitchen filled with the tantalizing aroma of butter and sugar caramelizing.

While the Cream Horns baked, Agnes showed me how to make the custard filling. She combined milk, sugar, and vanilla in a saucepan and brought it to a simmer. In a separate bowl, she whisked together egg yolks and cornstarch until smooth. Slowly, she poured the hot milk mixture into the egg yolks, stirring constantly to prevent curdling.

Once the custard had thickened, Agnes removed it from the heat and let it cool slightly. She then transferred it to a piping bag and filled each baked pastry shell with a generous amount of the creamy custard. The smell of vanilla filled the air as she worked, and I couldn't wait to try one of these delectable treats.

Finally, the Cream Horns were ready. Agnes carefully removed them from the molds and placed them on a cooling rack. They were golden brown and flaky, with the custard peeking out from the ends. I couldn't resist taking a bite right away.

The pastry was light and airy, with layers that melted in my mouth. The custard was rich and velvety, with a hint of vanilla that lingered on my tongue. I was in heaven. Agnes smiled at my reaction, knowing that I had fallen in love with these Cream Horns just as she had years ago.

From that day on, I made Cream Horns regularly for my family and friends. They became a staple at holiday gatherings and special occasions, with everyone clamoring for more. I always credited Agnes for teaching me how to make these delicious treats and for passing down a recipe that would become a cherished part of my culinary repertoire.

As the years went by, I continued to make Cream Horns, each batch better than the last. I added my own touches here and there, experimenting with different flavors and fillings. But no matter how many variations I tried, the original recipe from Agnes remained my favorite.

Now, whenever I make Cream Horns, I think of Agnes and the day she taught me how to make them. I am grateful for her friendship and for sharing her family recipe with me. Every bite of these delicate pastries brings back memories of that day in her warm and inviting kitchen, filled with the tantalizing aroma of butter and sugar. And for that, I will always be thankful.