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CDHM The Miniature Way
February 2011, Issue 13
Tutorial: Cream Horn Pastries
Page 87
Tutorial with IGMA Fellow Linda Cummings

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Preparation Step 1

Using any scraps of left over clay, make the "form" for your cream horns!

If you do this before you begin it will make the class so much easier for you!

 

 

 

Preparation Step 2

Using the left over clay, shape it into ice cream cornet shapes, approximately 10mm (just over 3/8") in length x 4mm (just over 1/8") at the top and bake according to manufacturers’ instructions.

 

 

Preparation Step 3

Cut small squares from the foil (big enough to cover your cone) when your cones are cool, brush foil with the glue and wrap it round the shape. You will be using these shapes to make the hollow cones for the cream horns!
Make as many of these as you like – the more you have, the more horns you can make in one go!

 

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Step 1

If you haven’t managed to pre-make the cone forms you will need to make them before starting.
Take your white and champagne clays in equal proportions and a small amount of yellow (the yellow goes a long way!) and mix well. If you have pasta machine this will make the conditioning and mixing easier and faster.
You should end up with a creamy, yellowish mix.

 

 

Step 2

Roll this mix out with your pasta machine on setting no. 7 or with a rolling pin until it’s around ½mm (0.019 inch) thick. A pasta machine makes this the process a whole lot quicker!