In this video I show you how to make cream horns with puff pastry. You can also make cream horns without a mold and I tell you how to on the video.
You can make mini cream horns or large ones with this same recipe and molds.
Ingredients for cream horns
400 grams cold puff pastry. You can use store bought or make your own puff pastry
A bit of butter to brush on the cream horn moulds
300 ml double cream or whipping cream (You may need more or less depending on how much you fill them)
Method to make cream horns
Prepare a cookie tray by putting grease proof paper and put it to one side.
Roll out your puff pastry, on a floured surface, into a rectangle and then cut 1 to 2 cm strips out of it.
Wrap the strips of puff pastry on to the moulds starting from the point part. Let then overlap.
T/o make mini cream horns you wrap around until halfway or lightly below. For big ones you wrap all the way to the top
Put them on the cookie tray, spaced apart, then put them in the fridge for at least 30 mins but can do so for longer
Pre-heat oven to 190 C brush them with egg wash
Bake in the oven until golden brown, about 20-30 mins
Remove from the oven and leave on the tray for about 10 minutes
Remove the cream horn moulds, you may need to tug on it a bit
Leave to cool completely
When they are cooled make your sweetened whipped cream
Put the cream in a piping bag fitted with a nozzle
Now time to fill the cream horns, you can add some fruit or jam into the cream horns first and pipe cream into it.
You can alternate adding fruit and cream if you like or add cream alone. Add some sprinkles if you like
Cream horns with chocolate
Melt some chocolate and dip the cream horns in it and leave to set then fill with the cream and drizzle some chocolate on top