cream horns and sausage rolls with homemade puff pastry dough

It's been a long time since adding to my blog.
Honestly I'm not much of a writer , which I think is what keeps me from blogging more than I do.
I do however still love baking so I decided to crank it up again (at least for the moment).

I made some puff pastry dough the other day because I ran across someone who reminded me of the sausage rolls that we used to make at the Ferndale Bakery, so I made some.  Wow did they ever turn out good!  I used a bacon pork sausage that I found. (of course everything is better with bacon).
That person that reminded me of the sausage rolls was a kid that worked at a store in Bellingham and he graduated from Ferndale High School.  He heard me telling someone that I used to have the Ferndale Bakery and he came over to me and told me how he always used to get a sausage roll during the school lunch period.  He said he tried to find something similar all over the place after we closed and was not able to find any.  Not too many places make things like that anymore.  Maybe Canada.

While I was making Sausage rolls I decided to make some cream horns as well with the extra puff pastry dough.  I don't know if you all remember those but the combo of light/flaky and sweet/creamy is absolutely delicious.

To make cream horns you need a tube or something to roll the dough on to make the hollow roll, which I didn't have, so I improvised and used a dowel at first.  Well...   it worked but it wasn't tapered like I wanted them to be so I went to a local restaurant supply store and found some molds to use.

Ahh...  much better. 
Now that I have the molds I have to think about what I will use for a filling. 
These cream horns can be used for sweet or for savory pastries..  Just imagine a whipped cream-cheese smoked salmon filling, or maybe a spinach filling of some sort...  mmmm, yum, I'm starting to get hungry. Shake it off...  shake it off.
Anyways,
I'm going to use a swiss buttercream style filling that is light and marshmallowy tasting.

I always have to smile when  someone mentions how much they loved a certain item at the Ferndale Bakery and how much they miss it.  I love making things that other people enjoy. 

 

I hung on to these cream horns that I made just long enough to take pictures and test taste one, then I gave them to my son's Friend's family.  If I didn't we would have eaten all of them. That would not be good. Well it would be good, tasting, but not good for our wastelines.

Ok, enough lingering.  I better go decide what I'm going to do next for the blog.

Thanks for checking it out!

Mike Beilner