Cream Horns

admin, July 13, 2014

 

Serving Size: 6-8 horns

Ingredients:

  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

 

Directions:

  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.
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