Cream Horns Recipe

Cream Horns Recipe

Ingredients: Makes 10

450 g/1 lb Puff Pastry or Flaky Pastry
1 egg yolk
15 ml/1 tbsp milk
300 ml double (heavy) cream
50g/2 oz icing (confectioners') sugar, sifted, plus extra for dusting

Method:

Roll out the pastry to a 50 x 30 cm/20 x 12 in rectangle, trim the edges, then cut lengthways into 2.5 cm/1 in strips. Mix the egg yolk with the milk and brush the pastry carefully with the mixture, making sure that no egg gets on to the underside of the pastry or it will stick to the moulds. Twist each strip in a spiral round a metal horn mould, overlapping the edges of the pastry strips.

 

Brush again with egg yolk and milk and place on a baking (cookie) sheet with the end underneath. Bake in a preheated oven at 200C/400F/gas mark 6 for 15 minutes until golden. Leave to cool for 3 minutes, then remove the moulds from the pastry while it is still warm. Leave to cool. Whip the cream with the icing sugar until stiff, then pipe into the cream horns. Dust with a little more icing sugar.

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