- Ironton, Ohio, United States
- Well let's see, I'm Mom to Victoria and Mitchell, wife to Dick; I'm special to all three, who are special to me,and that makes me the Luckiest Person on Earth. Victoria is married to Andew Knipp. I love being a mother-in-law. Hope he loves his mother-in-law. I love the comfort of being home. I'm blessed with a huge craft room, and an endless desire to create. One of my favorite things in this life is meeting people. I have the gift of gab, and can talk to most anyone. God has truly blessed me.
Thursday, March 1, 2012
Homemade Creme Horns
Growing up in the Ironton area, most folks were familiar with Tipton’s Bakery and Grocery Store. This was one of the best bakeries around. You could get many kinds of sweats, but I loved bon-bon cookies, and would love to have one today. Their chocolate eclairs were to die for. Oh, and the creme horns were so good.
A friend and I were talking about the creme horns the other day. My husband always loved Tipton’s creme horns, so I decided to try and make them. Here is a picture of one of the first six I made. Below is the recipe. Just write and ask if you need any help. It actually ended up being simple, and his words, “Sweetie, you hit the nail on the head!” Meaning they were good. Must have been, he ate a total of 12 out of the 24 I made.
Have a great day and Happy Baking or Stamping!
Homemade Creme Horns
You buy your pastry in the frozen section at Kroger or Walmart (preferably Kroger).
Grease each horn, dust work area with flour. Roll out pastry in a rectangular shape. Cut strips about 3/4-1 inch wide, about 14-16 inches in length. Brush the strip with ice cold water, and start wrapping pastry strip from the bottom of the horn up to the top, overlapping just slightly. Brush one side with ice cold water and dip in sugar. This will be the top. Lay it on the cookie sheet. Repeat until all horns are covered. Bake about 9 minutes in a 400 degree oven.
Make fluffy white filling:
1 cup of corn syrup
1/3 cup of sugar
1/3 cup of water
Boil this to 235 degrees. While cooking this beat two egg whites with 1/4 teaspoon of cream of tartar until stiff. After the mixture has reached 235 degrees, slowly add it to the egg whites and slowly beat it until all is mixed together. I beat it on high then, and you will see a glossy film-like texture to the fluffy stuff. It is ready to place in a pastry bag.
Once you take the horns out of the oven, remove them immediately from the cookie tray, and place them on a cool plate and let them cool. Remove the horns. Using your pastry bag, fill each creme horn with the fluffy stuff filling, and you are finished. YUM!
Posted by Karen at 8:24 PM