Create your own Cream Horns…

“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.

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Honestly, these are so easy to make, and will certainly impress!

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Cut the pastry into 2cm wide strips.

Ingredients:

  • 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

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Ensure you overlap as you wind the pastry around the tin.

Method:

  • 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.

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Allow to cool in the tins; they will then slide out easily.

IMG_5665 The icing sugar finishes them off perfectly and they are just light, flakey and moreish!

 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!

Enjoy,

Frances 😋

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3 thoughts on “Create your own Cream Horns…

  1. Pingback: Fancy some Booze-Infused Chantilly Cream… | Loving Leisure Time

  2. Pingback: Chambord Liqueur Raspberry Jam… | Loving Leisure Time

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