Instructions
1. Preparing the Pastry:
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheet on a lightly floured surface.
- Cut the pastry into long strips (about 1 inch wide).
- Grease the cream horn molds and wrap a pastry strip around each mold, overlapping slightly to create a spiral.
- Brush the pastry with beaten egg for a golden finish.
- Place the molds on a baking sheet lined with parchment paper.
2. Baking:
- Bake for 12-15 minutes or until the pastry is puffed and golden brown.
- Allow them to cool completely before gently removing the molds.
3. Making the Cream Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
- If using pastry cream, prepare it separately and cool completely.
4. Filling the Pastry:
- Use a piping bag to fill the pastry shells with whipped cream or custard.
- Dust with powdered sugar for a decorative touch.
Tips:
- You can add a drizzle of chocolate or a sprinkle of crushed nuts for extra flair.
- Serve immediately or store in the refrigerator for up to a day.
Would you like any variations or additional tips?