Vanilla Cream Horns 

370 g flour (AP, plus extra for dusting)

250 g butter (cold, unsalted or salted, cut into small cubes)

260 g sour cream

20 g sugar (powdered, confectioner's)

1 egg white (form large egg, about 36 grams)

70 g sugar (white, granulated)

1 tsp vanilla extract (good quality)

1⁄4 tsp salt (if using unsalted butter)

600 ml double cream (you can also use whipping cream , or heavy cream if you are in the US)

100 g sugar (powdered, confectioner's)

1 tsp vanilla extract (good quality)

 10 g sugar (powdered, confectioner's, optional)   

 

Making cream horns shells

Please read recipe post as well. It includes storage direction and other useful information. I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I cannot guarantee the best results. For this recipe is used metal moulds for cannoli and cream horns. in a medium bowl add flour, salt, powdered sugar and vanilla. Mix. Add cold butter cut in small pieces. You can also use grater to grate butter. Then add sour cream. Mis all the ingredients and knead into a dough. make sure that butter is fully incorporated. Wrap dough into a cling film and place it in a freezer for 2 hours. Putting dough in the freezer will help to achieve flaky and light cream horns. You can leave dough in the freezer for longer if you want. Just let dough to defrost when you are ready for baking. When you are ready to bake, prepare 2 large baking tins lined with baking paper, set aside. Prepare 2 bowls. Add egg white to one bowl and granulated sugar to the other. Set aside. Divide dough into 4 portions and roll each portion into a rectangle if possible. I rolled mine until I got about 30 cm (12 inch) long dough. 0.3 cm (0.11 inch) thick I cut it into stripes, 2 cm (0.8inch) wide. My moulds are quite big so you have to judge yourself what length of pastry you need. Wrap each dough stripe around a metal tube making sure that stripe is overlapping. There should be no spices between the layers of the dough. It will create holes. When you are done with wrapping the mould make sure that at the end you press the last piece of the dough together. It will prevent cream horns from opening up. Place each mould wrapped in dough on the prepared baking tin. Brush it with egg white and sprinkle some granulated sugar on top. This will make cream horns crunchier. You can of course omit this step if you want to have egg-free dessert. Preheat oven to 190C fan (374F). Bake dough for about 15-20 minutes until golden. Remove pastries from the oven and let them cool for 15 minutes and then gently separate pastries from moulds. Let them cool down completely.   Making vanilla whipped cream and assembling cream horns                             In a medium bowl add cream, sugar and vanilla and whips until hard peaks form. Prepare a pipping bag with pipping nozzle. I used Wilton 1A.Spoon whipped cream into the pipping bag and fill pastries with cream. Sprinkle icing sugar on top.