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!
Toota-loo,
Karen
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!
4 comments:
Funny I should read this...For several weeks,I've been thinking/dreaming about making cream puffs. I was going to make my own from scratch, but I've been inspired by your "store-bought" idea. Think I will do it your way!
I've been trying to think up some way to make "Tipton's" cream horns and had just recently remembered the boiled icing my mother used to make and thought it would be a lot like the filling from Tipton's. Your posting confirmed my memories and I think I'll try making some homemade cream horns soon. I have lived all over Ohio and Indiana and no one had anything close to Tipton's bakery goods.
I've made these twice now. The 1st time they came out great, my sister said they were even better than Tiptons. The second time I used Filo dough instead of puff pastry. BIG mistake! Be sure and get Pepperidge Farms Puff Pastry. I'm going to make them again today to have for Easter. I found a recipe for uncooked boiled icing that I'm going to try as the 2nd time I also had problems with the icing crystallizing. I'll post how the icing works.
Update on icing: The uncooked boiled icing was much easier to make and tasted right, but didn't seem to hold up as long as the regular boiled icing does. If you think your cream horns will last more than a day I'g go with the boiled icing. Otherwise the uncooked boiled icing worked great.
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