Cream Horns
Puff pastry wrapped around a cone-shaped mold, baked until crisp, then filled with cream once cooled.
Ingredients
Puff pastry dough
to taste
Granulated sugar (for rolling and coating)
to taste
Whipped cream or pastry cream
to taste
Powdered sugar (for decoration)
to taste
Instructions
1
Step 1
Roll the puff pastry dough into a sheet about 1/8 inch (3 mm) thick and 15 inches (38 cm) wide.
2
Step 2
Cut into strips 15 inches (38 cm) long and 1 1/4 inches (3 cm) wide.
3
Step 3
Brush water over the surface of the strips.
4
Step 4
Secure one end of each strip (with the water-brushed side facing out) to one end of a cream horn mold. For cone-shaped molds, start from the small end.
5
Step 5
Rotate the mold so the dough wraps in an overlapping spiral with the edges overlapping by 3/8 inch (1 cm), without stretching the dough.
6
Step 6
Once fully rolled, press the ends firmly to seal them.
7
Step 7
Roll in granulated sugar to coat, and place on a baking sheet with the seam side down.
8
Step 8
Bake in a 400°F (200°C) oven until golden brown and crispy.
9
Step 9
Remove the molds while still hot.
10
Step 10
Before serving, use a piping bag fitted with a star tip to pipe cream or pastry cream into both ends of the pastry shell, and dust with powdered sugar.
