“Dessert is like a feel-good song and the best ones make you dance.”
-chef Edward Lee
After tasting these cream horns, get ready to party.
Honestly, these are so easy to make, and will certainly impress!
Cut the pastry into 2cm wide strips.
- 320g ready prepared puff pastry
- 300ml Chantilly Cream
- 1 egg/milk for the wash
- Sunflower oil for greasing
- Icing sugar for dusting
- Summer Berry Jam
- Fresh raspberries
Ensure you overlap as you wind the pastry around the tin.
- Pre-heat the oven to 200°C
- Lightly grease the horn tins with some sunflower oil.
- Roll the chilled pastry out on a lightly floured board.
- Carefully, using a pastry wheel, cut strips of pastry at least 2cm wide.
- With out stretching, carefully roll the pastry around the moulds.
- Whisk the egg for the wash or use milk if you prefer.
- Using a pastry brush, wash each pastry.
- Place the pastry horns on a parchment lined baking and bake centre of the oven for about 15-18 minutes.
- Remove from the oven and allow to cool before removing the moulds.
- Pipe a touch of jam into the bottom of each pastry horn.
- Prepare the Chantilly Cream and spoon or pipe the cream into the pastry horns.
- Place a fresh raspberry at the open end and the dust with icing sugar.
Allow to cool in the tins; they will then slide out easily.
I have had my baking tins for decades, and they are still going strong. They are still available, in packs of 6, on Amazon. I think they are very inexpensive, so it’s worth investing in a set or two, you won’t be disappointed.
Fancy something different: try a touch of maple syrup with cinnamon and add crushed walnuts with a salted caramel sauce.
If fresh cream is not your thing and you are more of an ice cream fan, you are only hindered by your imagination!