Easy Fresh Cream Horns

Ingredients

• 1 pack Ready-to-use Puff Pastry (taken out of fridge 30 minutes before use; will be cut into 9 strips)
• Butter (melted, for greasing the baking cones)
• Egg or Milk Wash (for brushing the pastry)
• Granulated Sugar (to sprinkle onto the cones)
• 600 ml Double Cream
• 2 tbsp Natural Flavoured Icing Sugar (heaped; Sugar and Crumbs brand recommended)
• Tempered Chocolate (Dark or Milk; for dipping the tops)
• Icing Sugar (for final dusting)

Steps

1. 1

   Preheat your oven to 160°C (Fan), 180°C (Gas Mark 4), or 365°F.

2. 2

   Take the puff pastry pack out of the fridge 30 minutes before you are going to use it to allow it to become pliable.

3. 3

   Unroll the puff pastry sheet and use a rolling pin to roll it out lengthways to thin the sheet down slightly.

4. 4

   Mark 2cm widths along the length of the sheet to create 9 strips. Cut carefully with a mini palette knife or a sharp knife.

5. 5

   Melt a little butter or margarine and use a pastry brush to grease your metal baking cones. Place the greased cones on a tray lined with greaseproof paper.

6. 6

   Take one pastry strip and, starting at the tip of the cone, wrap the pastry around, ensuring each layer overlaps the previous one. Pinch the tip of the pastry into a point to seal the bottom.

7. 7

   Repeat the wrapping process for all 9 cones, then lightly brush them with an egg wash or milk.

8. 8

   Using a teaspoon, carefully sprinkle a little granulated sugar over the wash on the front of each cone.

9. 9

   Bake in the preheated oven for 15 minutes or until they are golden brown and firm to the touch. Be careful when checking, as they are very delicate.

10. 10

    Remove from the oven and allow the cones to cool for 5 minutes before carefully sliding the metal baking cone out from the pastry shell.

11. 11

    Place the pastry horns on a wire cooling rack to cool completely.

12. 12

    Once cooled, dip the tops of the pastry horns into melted tempered chocolate and allow them to set.

13. 13

    In a mixing bowl, use an electric hand mixer to whip the 600ml of double cream with 2 heaped tablespoons of flavored icing sugar until firm peaks form.

14. 14

    Prepare a piping bag with a 1M Wilton piping tip and fill it with the whipped cream.

15. 15

    If desired, add a layer of jam or other fillings (like Lemon Curd or Nutella) into the horn before piping in the cream.

16. 16

    Pipe the cream into the horns, then finish with a light sprinkle of icing sugar over the tops.

Notes

Storage: Keep in the fridge for no more than 48 hours. Variations: Try adding a layer of Lemon Curd or Nutella before the cream for different flavor profiles.

Nutrition per serving

• dessert
• snack
• baked
• cream horns
• puff pastry
• vegetarian
• British