CDHM The Miniature Way
February 2011, Issue 13
Tutorial: Cream Horn Pastries
Page 92
Tutorial with IGMA Fellow Linda Cummings
Step 21
Taking one of your horns, brush the inside with a fine coating of glue (I like to do this to make sure that the cream filling stays in place!)
Step 22
Then insert the tip of your icing nozzle into the horn and fill with your cream. Leave to one side to set.
Step 23
Take the chocolate clay and mix it well with the liquid clay until it is smooth and at a consistency that forms a string when you lift it with a pin/cocktail stick etc! When you are doing this add the liquid clay a little at a time ...if the mix becomes too runny you’ll need to add a little more clay and you could end up with enough icing to last you years!
NOTE
I store any left over icing in a little jam pot. The ones that you get at breakfast in a hotel ...and then it makes life so much easier next time I want some icing!
Step 24
If you have any masking tape handy, put a strip on your tile and position your horns onto this - it makes it easier to add the chocolate icing as the horns stay in place and don’t need holding.
Sorry I forgot to put masking tape on the materials list... blame senility!
Step 25
Dip a pin/cocktail stick into the chocolate icing mix and drizzle it over your cream horns.
Bake according to manufacturer’s instructions. For this stage, I usually bake for 10/15 minutes as the icing is very thin.
Step 26
For a variation in your cream horns, why not dry a white chocolate icing, made in exactly the same way as the chocolate, or simply dust them with icing sugar.
To do this, brush a matt varnish over the cream horn surface and shave white artist’s pastel over it to make the icing sugar.
Now you have your cream horns you can arrange them however you like!