That charming young American boy, Brady, doesn't know what a cream horn is! Brady, my dear, you don't know what you have missed!
It is a delicious puff pastry cone, sugar coated, and filled with cream. Now there are many variations, but the essence of this delicacy is the horn - and the bigger the horn, the better. Then, it is filled with the lovely light cream known as Chantilly cream. Some people put a dollop of strawberry conserve into the horn first - some people add chopped fruit, nuts, chocolate, even cheese and craime fraiche. But for me, it is only necessary to have horn and cream. And NEVER custard - that is not a cream horn, it's a custard horn.
So, how should a cream horn be eaten? Well firstly, one needs to hold the horn delicately, and not squash it - horns are delicate. Secondly, and without being too personal, it depends upon the size of one's mouth. I myself like to nibble at the end, gently. Some lick them so that the cream bursts into their mouth, and others can apparently swallow them whole - as I have seen Jennifer's Giant Schnauzer do!
Unsophisticated young girls will often be left with much cream around their face, resulting in licking and sleeve-wiping - but refined gentlewomen will dab at their lips with a moist kleenex. However, what is NOT acceptable is to burst into a mock rendition of O Sole Mio, substituting the words "Just one Cornetto!" The Cornetto is horn-shaped but filled with ice-cream and is therefore not a proper cream horn.
A proper accompaniment to a cream horn is a nice cup of tea. Earl Grey is very acceptable but some good leaf Ceylon is better. I myself like 'rooibos' - I think a cream horn always goes well with a good Redbush.
Hello Camilla:
ReplyDeleteOooooh, cream horns, absolutely delicious, although we fear that they are an endangered species being replaced by Mediterranean interlopers such as Tiramasu as the pudding of choice in cafés everywhere.
We are rather startled to note your South African tea of choice instead of British Empire Assam, but then, we must all move with the times we suppose. But, do tell, dear Camilla, were the cream horns [almost food porn looking at your glorious photographs]made by your own fair hands?
Hallo Jane and Lance!
ReplyDeleteI confess to having 'borrowed' the photos off the interweb; I used to make my own horns but an accident whilst installing the cam chain on a Matchless G50 left my 'twiddling' fingers lacking the necessary dexterity. The horn in pre-cooked state is so delicate that 'twiddling' is part of the art!
Camilla,
ReplyDeleteThese look quite amazing. In the states you can get all manner of pastry, but you would need to try a real fancy-like establishment to find something delicate. Generally, American pastries are thick and sometimes full of creme. We usually don't worry too much about the delicate aspect of eating one, either.
Thanks for the lesson! Look pretty tasty, I'm in the mood for all sorts of treats I can't have today.
Brady
Behind Bars - Motorcycles and Life
Cream Horns are delicious but nothing beats a brandy snap
ReplyDelete