Hořické Trubičky (Czech Cream Horns)

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 large egg yolks 2 large egg yolks
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 25g (10g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the granulated sugar and egg yolks to the mixture. Mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water at a time until it reaches the right consistency.
3. 3.
   Divide the dough into two equal portions and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
4. 4.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
5. 5.
   Roll out one portion of the dough on a lightly floured surface to a thickness of about 1/8 inch. Cut the dough into strips about 1 inch wide and 6 inches long.
6. 6.
   Take a metal or wooden mold and wrap one strip of dough around it, starting from the pointed end and overlapping slightly. Place the wrapped mold on the prepared baking sheet. Repeat with the remaining dough strips.
7. 7.
   Bake the pastry shells for about 15-20 minutes, or until golden brown. Remove from the oven and let them cool completely.
8. 8.
   In a saucepan, combine the heavy cream, milk, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Let the cream filling cool completely.
9. 9.
   Once the pastry shells and cream filling are cooled, carefully remove the molds from the shells. Fill each shell with the cream filling using a piping bag or a spoon.
10. 10.
    Dust the filled cream horns with powdered sugar before serving. Enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky texture in the pastry.
• Heavy cream — Use full-fat heavy cream for a rich and creamy filling.
• Cornstarch — Mix the cornstarch with a little bit of cold milk before adding it to the hot cream mixture to prevent lumps from forming.
• Vanilla extract — Use pure vanilla extract for the best flavor in the cream filling.
• Powdered sugar — Dust the cream horns with powdered sugar just before serving to add a touch of sweetness and a beautiful presentation.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is cold and handle the dough as little as possible.
• If you don't have cream horn molds, you can use aluminum foil or parchment paper to create your own molds.
• For a variation, you can fill the cream horns with fruit preserves or chocolate ganache instead of the cream filling.
• Store the filled cream horns in the refrigerator until ready to serve to keep the cream filling fresh.
• These cream horns are best enjoyed on the day they are made for optimal texture and flavor.

Serving advice

Serve the Hořické Trubičky as a delightful dessert or sweet treat alongside a cup of coffee or tea. They are perfect for special occasions or as a homemade gift for friends and family.

Presentation advice

Arrange the cream horns on a serving platter and dust them with powdered sugar for an elegant and inviting presentation. You can also garnish them with fresh berries or mint leaves for a pop of color.