Does anyone have a cream horn recipe?

When I was in high school (30 years ago) I used to get these great, fresh cream horns. They had a whip cream sort of filling. Heavier then whip cream though. Looking for a recipe. Need to know how to make the horn too.

Does anyone have a cream horn recipe?
Cream horns Recipe





1/2 Basic puff pastry; see


-recipe


1 Egg yolk


1 ts Water


3/4 c Whipping cream


3 tb Powdered sugar


1 ts Grated chocolate


Substitute


1/2 pk Frozen puff pastry (17-1/4


-oz)





Roll pastry into a 15- x 9-inch rectangle. Cut into 9 (15-


x 1-inch) strips. Starting at tip of mold, wrap one strip


around an ungreased 4-inch metal cream horn mold, winding


strip spiral-fashion and overlapping edges about 1/4 inch.


Place on lightly greased baking sheet, end of strip down.


Repeat with remaining strips. Combine egg yolk and water;


brush over entire pastry. Freeze 10 minutes. Bake at 425


degrees for 10 to 12 minutes or until puffed and golden


brown. Remove from oven, and gently slide molds from


pastry. Turn oven off. Return pastry to oven for 10


minutes. Remove from oven, and cool completely on a wire


rack.





Combine whipping cream and powdered sugar; beat at high


speed of an electric mixer until soft peaks form. Spoon


whipped cream into a decorating bag fitted with metal tip


No. 4B. Pipe whipped cream into pastry horns. Sprinkle


grated chocolate over tops of cream horns. Chill until


ready to serve. Yield: 9 servings.


NOTE: One-half (17-1/4-ounce) package frozen puff pastry


may be substituted for 1/2 recipe Basic Puff Pastry.
Reply:I know what your talking about but most of those great bakery items of yesterday are out the window. The filling was a rich powdered sugar icing that resembled whip cream. I knew a woman that worked in the cafeteria and chummed around with her son when I was a kid and she use to make that icing for us. We'd sit and eat a bowl full of it. LOL Think that's where Twinkies and a few others adopted their fillings from. Today your lucky if you can find a good Cream Puff muchless one of the old fashion cones. By the way... my high school days were 54 years ago.
Reply:NO, but I'd like to have one, so let me know if you find one, before I do and if you'd like to trade it for another recipe.


DOUBLE CHOCOLATE LAYER CAKE





For cake layers


3 ounces fine-quality semisweet chocolate such as Callebaut





1 1/2 cups hot brewed coffee


3 cups sugar


2 1/2 cups all-purpose flour


1 1/2 cups unsweetened cocoa powder (not Dutch process)


2 teaspoons baking soda


3/4 teaspoon baking powder


1 1/4 teaspoons salt


3 large eggs


3/4 cup vegetable oil


1 1/2 cups well-shaken buttermilk


3/4 teaspoon vanilla





For ganache frosting


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


1/2 stick (1/4 cup) unsalted butter





Special equipment


two 10- by 2-inch round cake pans





Make cake layers:


Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.





Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.





Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.





Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.





Make frosting:


Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.





Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).





Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.





Serves 12 to 14.
Reply:1 sheet frozen puff pastry, thawed


1 egg


1 teaspoon water


Powdered sugar in a shaker


1 cup cream, whipped


1 tablespoon sugar


Fresh fruit such as clementine sections, kiwi, strawberries, blueberries


24 karat gold leaf (optional)





Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.


Preheat oven to 400 degrees F.





When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.





Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.








Notes about the recipe: You can also fill these with custard and fruit.



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