-Cream together butter and 1 cup shortening; set aside.
-Stir together 3 cups flour, water, egg yolks, and granulated sugar.
-Roll dough out onto a lightly floured surface.
-Spread 1/4 of the creamed mixture over dough; knead all together.
-Refrigerate dough for 1 hour.
-Repeat last 3 steps until creamed mixture is gone.
-Roll out dough to 1/4" thick; cut into strips; wrap strips around metal
cream horn forms.
-Place dough (on forms) on a cookie sheet and bake in a 425 degree oven for
-Bring milk and remaining 1/3 cup flour to a boil, stirring constantly;
remove from heat; cool to room temperature.
-Beat remaining 1 cup shortening and the powdered sugar into milk/flour
-Scoop icing into a pastry bag and pipe into baked pastry shells.
admit, this is by far the easiest recipe for cream horns that I have
found...I would just like to thank you SOOOO much for this recipe
the recipe and it failed my taste test. The filling was fine but the
cream horn pastry was awful. While baking the cream horn pastry was in a
sea of butter and shortening. I wouldn't recommend spending the money
for this one. Sorry!!
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