Found some Cream Horn forms at the Thrifty Store some time back. Finally got around to trying them out this Xmas. The results were very tasty, whipped cream with vanilla insides to compliment the flaky pastry outsides. Pretty good if I say so myself.
Sheets of puff pastry or flaky pastry (I used store bought puff pastry)
1 egg white – beaten
Butter – for greasing
4 tbsp strawberry or raspberry jams
125 ml whipped cream
Icing sugar – for dusting
Strawberries or raspberries for decoration - optional
Cream horn moulds
Method
Cut pastry into 1 inch wide strips. Brush lightly with egg white. Lightly grease cream horn moulds if using normal moulds. There is no need to grease the moulds if you are using non stick moulds.
With the damp side of the pastry facing the mould, turn strips around the greased mould, starting from the pointy tip of the mould. Make sure that the strips overlap when you twist this around to the top. Gently squeeze the tip of the pastry to seal in the bottom – You don’t want jam to run out of the bottom when you fill it.
Brush the outside now with egg white and place on a greased baking tray.
Bake in a preheated 220°C oven for 8 to 10 mins. Allow to cool on racks.
Place 1 tsp jam inside the cream horn and fill with the beaten cream. Dust with icing sugar and top with strawberries or raspberries if desired.
NB: I’d recommend you have at least one dozen of cream horn moulds on hand. It will make your preparation and cooking time so much quicker.
1 egg white – beaten
Butter – for greasing
4 tbsp strawberry or raspberry jams
125 ml whipped cream
Icing sugar – for dusting
Strawberries or raspberries for decoration - optional
Cream horn moulds
Method
Cut pastry into 1 inch wide strips. Brush lightly with egg white. Lightly grease cream horn moulds if using normal moulds. There is no need to grease the moulds if you are using non stick moulds.
With the damp side of the pastry facing the mould, turn strips around the greased mould, starting from the pointy tip of the mould. Make sure that the strips overlap when you twist this around to the top. Gently squeeze the tip of the pastry to seal in the bottom – You don’t want jam to run out of the bottom when you fill it.
Brush the outside now with egg white and place on a greased baking tray.
Bake in a preheated 220°C oven for 8 to 10 mins. Allow to cool on racks.
Place 1 tsp jam inside the cream horn and fill with the beaten cream. Dust with icing sugar and top with strawberries or raspberries if desired.
NB: I’d recommend you have at least one dozen of cream horn moulds on hand. It will make your preparation and cooking time so much quicker.
