PASTRY 150g plain flour
150g strong bread flour
2 large eggs
100ml cold water
250g cold salted butter
FILLING 300ml double cream
1 tub mascarpone or ricotta cheese
5 rashers of bacon
approx 3 mushrooms
1 handful grated cheese
- Make up the flaky pastry as for the recipe in pastry week (of my blog for GBBO the blog off) remember to try and allow at least 24 hours to allow it rest and chill well.
- Cut the pastry into thin strip (roughly 1″/2.5cm) i used a metal ruler which I keep specially for cooking and baking, and a sugar paste cutter as the wheel runs nicely through the pastry giving it a nice sharp edge without pulling the pastry – or use the sharpest knife you have or even a pizza cutter!
- Grease up your ‘horn’ templates just a little. Carefully wrap the pastry strip around the cone so that each coil overlaps the one before just a little. When it’s wrapped put the cone down on a baking sheet with the ‘end’ of the pastry underneath to give a neat finish.
- Pop the cones in the fridge for a couple of hours, or the freezer for around 15 minutes. Preheat your oven to 200ºC.
- Use a beaten egg to glaze the horn and sprinkle on a little sea or rock salt. Put the cones in the oven and bake for approx 20 minutes, keep your eye on the pastry so it does not burn.
- Meanwhile chop your bacon into tiny pieces, chop the onions up finely put them both in a frying pan and gently sauté them. Do the same with the mushrooms until all are cooked.
- Whip your cream to very stiff peaks, separate the eggs and whisk the whites to stiff peaks. Beat the yolks into the mascarpone then carefully fold the mascarpone into the cream and finally gently fold in the egg whites. Put this into an icing bag with a medium sized star nozzle.
- When the horns are good and golden, remove from the oven and gently and carefully slide them off their cones. Put them back in the oven for 5 minutes to make sure that the inside is fully cooked.
- You now need to assemble your savoury horn. Put a squirt of cheese cream in the bottom then layer it up the bacon mix and pinches of grated cheese so that the horns are full to the top. Save a small amount of the creamy cheese to decorate at the end.
- Pop them back into the oven for 5 minutes. Remove from the oven and put a small cheesy rosette onto the horn. Don’t worry it will all be oozy and melty but taste so good! We enjoyed ours with some baked beans.
TIPS – Don’t worry if you don’t have any cream horn cones, you can improvise. A good stiff card covered in foil will work or, easier still, i used ice cream cones covered in aluminium foil. And my chucks enjoyed eating the crispy cones afterwards!
So, basically Mr Timothy and I are full up with cake, and i did not think I was going to join in this this week’s bake off blog off due to that and also being very busy baking a coffee and walnut cake for a competition in Ashbourne (blog for that in the pipeline – yay, i won!) and also getting several bakes sorted out for the Brailsford and District show Ladies section (which chaps are allowed to join in with by the way) but then i had this little bright idea to re-invent the cream horn and make a savoury one for our dinner. We both rather enjoyed it and my step-son said it was one of the best things i had ever cooked for tea! Praise indeed coming from a typical 15 year old farmers’ son hehe!
So we have only the semi and the final to go now, but its still not to large to join us for the GBBO blog along. Check out the rules and stuff on Jenny’s site http://mummymishaps.co.uk. Then all you have left to do is post your blog on our host site before Monday evening which this week is hosted by Naomi.