Sweet Cream Horns

Sweet Cream Horns
1 packet (16 oz) Frozen Puff Pastry
1 each Egg Yolk
2 teaspoons Milk
2 ounces Almonds, sliced, blanched
2 ounces Sugar Crystals
1 ¾ cup Whipping Cream, chilled
2 teaspoons (heaped) Sugar, powdered
2 teaspoons Orange Marmalade
2 teaspoons Berry Jam or Preserve
2 teaspoons Dark Chocolate, grated

1. Defrost the puff pastry.

2. Preheat oven to 400 degrees Fahrenheit.

3. Grease a baking sheet with vegetable spray and sprinkle with a little water.

4. Put the puff pastry dough on a floured work surface and roll into a rectangle.

5. Using a pastry wheel cutter, cut the dough lengthways into strips 1 ½” wide by approximately 9 ½” long.

6. Rinse cream horn molds in cold water, wipe dry.

7. Starting from the pointed end of the mold, wrap each strip around the mold in such a way that it always overlaps slightly.

8. Beat together the egg yolk and milk and brush the cream horns with it.

9. Mix together the almonds and sugar crystals and roll the horns in this mixture.

10. Put the molds on the prepared baking sheet and put the baking sheet in the oven.

11. Remove cream horns once they have achieved a golden brown color, about 15 minutes.

12. Allow to cool on a rack. Continue making more cream horns.
13. To make the filling, whip the cream with the sugar until stiff peaks have formed.

14. Fold each the marmalade, jam, and chocolate with about 1/3 of the whipped cream.

15. Pipe the fillings into the cream horns using a pastry bag with a star tip. Serve.

Chile Lime Crab Salad Filled Cream Horn
5 tablespoons Fresh Lime Juice
2 ½ tablespoons Extra-Virgin Olive Oil
2 ½ tablespoons Canola Oil
1 tablespoon Serrano Pepper, finely chopped
1 tablespoon Fresh cilantro, finely chopped
½ teaspoon Honey
½ teaspoon Fresh Garlic, minced
½ pound Lump Crab Meat, picked over
Kosher Salt and Ground Black Pepper to taste

1. In a bowl, mix the lime juice with olive oil, canola oil, Serrano pepper, chopped cilantro, honey, and garlic.

2. In a bowl mix Crab Meat, 3 tablespoons of the dressing and mix together.

3. Season to taste with salt and pepper.

4. Spoon a portion of the crab mixture into an un-sugared baked cream horn and garnish with avocado and a cilantro sprig.

About the Art Institute of Salt Lake City

The Art Institute of Salt Lake City, located in Draper, Utah, is part of the nationally recognized network of Art Institutes with 40 locations across North America providing an important source of design, media arts, culinary arts, fashion and fine arts professionals to the marketplace. The Art Institute of Salt Lake City
expects to make an important contribution to the economic growth and social well-being of the area that it serves, providing higher education opportunities that prepare skilled graduates to successfully enter into the creative arts professions they choose. The Art Institute of Salt Lake City is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) as a branch of The Art Institute of Las Vegas. For more information on classes at the Art Institute of Salt Lake City, call (800) 978-0096 or visit the school’s Web site at www.ArtInstitutes.edu/SaltLakeCity

Chef Frank Krause’s – The Art Institute of Salt Lake City

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