Waste Not, Want Not
January 5, 2009 at 12:03 am | In Baking / Cooking, Food | 36 CommentsThe problem with most recipes for frostings, custards, mousses, and other sugary fillings is that they tend to make far more than is useful. I’m sure that many of you are shaking your heads in disagreement here, because really, what’s better than those extra dollops of whipped chocolate ganache? I understand completely! To be more precise, the problem lies in the usage. Finding a way to enjoy those last morsels without resorting to simply spooning plain frosting into your mouth can be a fine art. It takes a bit of creativity to dress them up a bit without looking too desperate (read: frosting on bread does not cake make), but there’s a certain degree of restraint that must be exercised, lest you spend hours creating a whole new pastry masterpiece. In situations such as these, I find no problem in getting a helping hand with certain components, like frozen puff pastry.
Easily manipulated into a myriad of fun shapes, it’s easy enough to merely cut out a few squares, bake them off, top them with mousse and call them free-form tarts. However, one of my favorite presentations takes just an ounce more effort, but pays off in tons of rave reviews. I present to you the humble cream horn, a lovely little trick that every baker should have up their sleeve.
Just let the sheet of puff pastry thaw at room temperature for 30 – 45 minutes, until soft and pliable. Roll it out lightly to remove the creases, and cut it into 1/2 wide strips. Take a metal cream horn form (or cannoli forms can work too) and starting at the pointy end, wrap one strip around it, overlapping on the edges slightly so that it stays together. Place the horn on the ends of the pastry strip, on top of a silpat. Bake at 425 degrees for 10 – 15 minutes, until puffed and nicely browned. Carefully remove the metal form, and return the pastry to the oven for another 5 minutes or so, just to dry out the insides a bit more to keep them crisper. Let the horns cool completely before piping (or spooning) in whatever extra sweet spreads or fillings you have on hand. For the cream horns above, I marbled together some extra chocolate and mint mousses.
And if that all sounds like too much work for you, just take a few simple cookie cutters and cut shapes out of the sheet of puff pastry. Bake until golden brown, and let cool completely. Either slice or pull the shapes apart at the center, fill as desired, and replace the top for a buttery, flaky, and sweet sandwich!
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I sure hope you entered both of those in the “Puff Pastry to Paris” contest!
Comment by Libby — January 5, 2009 #
Yummy, your horns look really delicious with that lovely looking frosting :-)
Comment by Yaelian — January 5, 2009 #
That bicolored frosting looks good!
“read: frosting on bread does not cake make”
… What about fairy bread?
Comment by Stephanie — January 5, 2009 #
I totally agree with you! Thank you for giving me another idea of how to use leftover frosting. Your cream horns look excellent.
Comment by mihl — January 5, 2009 #
Looks so pretty – I want, and I promise, I won’t waste any at all!
Comment by shellyfish — January 5, 2009 #
Good idea! Always wondered what to do with all that extra frosting I have in the back of the fridge :)
Comment by Ed Coffin — January 5, 2009 #
Chocolate mint mousse??? Who needs the pastry, really? ;) Looks irresistible!
Comment by Ricki — January 5, 2009 #
Stunning, sensational, scrumptious pastry!!
Comment by VeggieGirl — January 5, 2009 #
Great idea Hannah! Love the mousse, chocolate mint is one of my favorite combos.
Comment by Shelby — January 5, 2009 #
Sounds super yummy! I have actually yet to make anything with puff pastry…ever.
Comment by Gina — January 5, 2009 #
Those look FUN to make too! Delicious and fun are a hard-to-beat combination.
Comment by teeni — January 5, 2009 #
Great use of extra chocolate ganache, Hannah! What’s lovelier than to have it with Puff pastry.
Comment by veron — January 5, 2009 #
Those are great ideas. I have some extra buttercotch ganache (hope it’s not already gone bad)and chocolate “filling” I made. Thanks!
Btw, I finally took the plunge and bought some cardamom. Now I just need to use it. Any suggestions? It seems popular with bananas.
~ingrid
Comment by ingrid — January 5, 2009 #
Now, I am not adverse to an impromptu frosting sandwich, but this is a much more beautiful (and yes, delicious!) use of your leftovers! :-)
Comment by Cakespy — January 5, 2009 #
Very pretty!
Comment by Maya — January 5, 2009 #
Much better and prettier than served on a spoon ;)
Comment by linda — January 5, 2009 #
OMG, it’s been years, decades, since I’ve had a cream horn. How I miss them! But now I see there’s hope for me! Yay! :-)
Comment by chow vegan — January 5, 2009 #
Those look absolutely DIVINE!!
Comment by DJ — January 5, 2009 #
Ahh, brilliant! I have frosting, now I just need puff pastry!
Comment by melisser — January 5, 2009 #
where do you find vegan puff pastry?
Comment by jennconspiracy — January 5, 2009 #
Pretty brill, and I just happen to have some leftover cherry frosting in the fridge!
Comment by leftylucyssugarshack — January 5, 2009 #
must not shovel leftover frosting into mouth. Must make cute treats.
Comment by bex — January 5, 2009 #
It’s so creative how you find ideas/uses for every little aspect of everything- make the small things count, from extra frosting to creating wee adorable sewn figures/animals (like that garden bunnies post)- love it! =)
Comment by laci — January 5, 2009 #
Wonderful idea! There is always extra fillings.
Comment by Oiyi — January 5, 2009 #
Great idea. I usually wind up eating it far before it becomes anything cute!
Comment by Gretchen Noelle — January 6, 2009 #
““read: frosting on bread does not cake make”
… What about fairy bread?”
seconded! fairy bread is the goods!
this is a really good idea, too… it might help me with an opposite problem which is excess puff pastry. For some reason extra frosting is never a real problem around her… ;)
Comment by Liz² — January 6, 2009 #
Happy (belated) holidays and happy new year Hannah! Wow, I feel like I’ve been gone for forever – I love the holiday theme you have going on :) and the mint/chocolate mousse combo sounds perfect!
Comment by Tony — January 6, 2009 #
You are so creative! I just slap the frosting on graham crackers, and if it is a vanilla type one I top with chocolate chips. Yours looks way more elegant :)
Comment by Alisa - The Frugal Foodie — January 6, 2009 #
You are so clever! The photos are gorgeous, too.
Comment by Vegyogini — January 6, 2009 #
Hi Hannah,
I just saw your felted macaroons on Tartelette’s site. Do you sell these? It is my mom’s birthday soon and she is a macaroon fanatic and would love these.
Hope you can help.
Thanks.
Comment by Maree — January 6, 2009 #
So clever and delicious. I’m a big frosting lover!
Comment by Hayley — January 6, 2009 #
what a great idea! and yummylooking, to boot. also, hellz yes on your sweater in the previous post! i just learned to knit and the thought of a sweater is totally daunting. i’m still working on potholders!
Comment by allularpunk — January 6, 2009 #
Great photos! And so brilliant idea! Those horns are such nifty tools too!
Comment by lovliebutterfly — January 6, 2009 #
I have to find a grocery store that sells puff pastry because it’s so hard to make from scratch and these cream horns look wonderful. I actually have a piping bag full of some filling or other from a baking event in the freezer just waiting for this. Thanks for the idea!
Comment by Shari — January 6, 2009 #
cream horns – yes please! they look great. I always end up with too much frosting but usually I just make another cake. haha
Comment by Sal — January 8, 2009 #
Looks like sfogliatelle. Beautiful. I like shaping pastry using metal tubes, too.
Comment by Jude — January 14, 2009 #