Cream Horns

admin, July 13, 2014


Serving Size: 6-8 horns


  1. 300g puff pastry
  2. 3 teaspoons raspberry jam
  3. 150ml chantilly cream
  4. 2 tablespoons granulated sugar
  5. A touch of butter, for greasing
  6. A touch of plain flour, for dusting



  1. Lightly dust the work surface and rolling pin with a touch of flour and roll the pastry out in a rectangle shape about 40cm by 16cm and allow to rest.
  2. Carefully cut strips of pastry about 2cm wide and 40cm in length.  Lightly brush each strip with a touch of cold water.
  3. Starting from the base, very carefully roll out the pastry around the moulds.  Try hard not to pull and stretch the pastry.
  4. When all the moulds have been lined with the pastry, brush the top side with cold water and dip in the granulated sugar.  This should hopefully give you a lovely crisp sugar coating when the cream horns are cooked.
  5. Place the pastry horns on the baking tray sugar side up and bake in the centre of the pre-heated oven for about 20 minutes.
  6. Remove the pastry horns from the oven and allow to cool before removing the moulds.  Pipe a touch of jam into the bottom of each pastry horn.
  7. Prepare the chantilly cream and spoon into a large piping bag fitted with a star tube.  Neatly pipe the cream into the cream horns.
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Bendakaya PachadiBendakaya Pachadi (Lady’s finger chutney)   Serving size of Bendakaya Pachadi : Ingredients to prepare Bendakaya Pachadi : Lady's finger                                     -           250 gms Onions […]
  • Cabbage Pappu KuraCabbage Pappu Kura (Cabbage and Red gram Curry) Serving size of Cabbage Pappu Kura : 3 Ingredients for Cabbage Pappu Kura Red gram                              -           ¼ kg Cabbage                                 […]
  • PodimasPodimas Below preparation of Podimas Serves 3 to 4 Ingredients for Podimas Potato – 4 to 5 Medium sized Ginger – 1 inch piece Green Chillies – 1 or 2 Lemon Juice – 2 tsp Oil – 3 […]
  • Lemon Meringue PieLemon Meringue Pie Serving Size: 4 Ingredients: 1 1/2 cups granulated sugar 3 tablespoons cornstarch 3 tablespoons all-purpose flour dash salt 1 1/2 cups hot water 3 egg yolks, slightly […]
  • fish-molee-yummyrecipes.oneshot.inFish Molee (Fish Curry in Coconut Milk) Serving Size: 4 Ingredients: Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia) Cinnamon Sticks (Patta) – 2 half inch pieces Cardamom […]
  • Cucumber KhichadiCucumber Khichadi Serving Size: 2 Ingredients: Cucumber - 1 big Thick Curd - 1 cup Salt - to taste   To grind to a coarse mixture:   Green Chilli - 1 Grated Coconut - 1/3 […]
  • fish massala pickle - yummyrecipes.oneshot.inFish Masala Pickle Serving Size: 1 jar Ingredients: Seer Fish (Neyimeen) - 1/2 kg (chopped and cleaned) Red Chilly Powder Turmeric Powder Salt Gingelly Oil - 4-5 tbl […]
  • Recheado Masala Recipe | Step by step instruction to prepare Recheado MasalaRecheado Masala Recipe | Step by step instruction to prepare Recheado Masala How to make Goan Recheado Masala Paste Recheado Masala : Goa is in the Western Coast of India. Goa has distinct food preparation method as well  as taste. Goan cuisine  is famous all over […]
  • Viennese puddingViennese pudding Serving Size: 4 Ingredients: Viennese pudding: 1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated) scant 1/2 (us) cup (100 ml) water 300 ml milk 4 pieces plain cake or […]
  • Meat Loaf  with Roasted TomatoesMeat Loaf with Roasted Tomatoes   Serving Size: 6 Ingredients: 1/2 cup ketchup 2 tablespoons dark brown sugar 1/2 cup old-fashioned rolled oats 1/4 cup whole milk 2 large eggs, lightly […]
  • Jackfruit UnniyappamJackfruit Unniyappam Serving Size: 9 Ingredients Ripe Jackfruit boiled(Chakkakuru)        1    cup Rice Powder                                                2    cup Grated Coconut                 […]
  • Adamango and avakaiCombination of ada mangai and avakaya Ingredients: Raw Mango – 1/2 kg Green Chilly – 5-6 Salt to taste Any cooking oil – tbsp (preferably gingelly oil or Nallenna) Fenugreek seeds/Uluva – 1/4 tsp Mustard – 1 […]