Pastry Cream Horn

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Made with these products:

PASTRY CREAM HORN

Oven temp: 190 deg C

PASTRY INGREDIENTS

Puff pastry (thawed)

Milk for glazing

½ jam (any flavour)

Water

CREAM FILLING INGREDIENTS

1 tbsp icing sugar

1 tsp vanilla extract

300ml whipping cream

 

METHOD

Pastry

1. Lightly grease 8 cream horn molds

2. Roll out pastry into a square and cut into strips of 1½ - 2cm thick

3. Moisten the edge of each strip with water

4. Starting from the pointed end of the mold, wind pastry strip around the mold overlapping the edges. Do not stretch

5. Complete the round just before the end of the mold

6. Place the pastry cones apart on a lightly greased baking tray, brush pastry with milk

7. Bake for about 30 minutes

8. Slip the molds from the pastry, bake a further 5 minutes

9. Cool on wire racks

10. Spoon jam into pastry horns, pipe cream into horns and then dust with icing sugar before serving

 

Cream Filling

1. Combine all ingredients in a bowl and refrigerate for about 30 minutes. Whip with mixer until soft peak are formed.

 

Ingredients

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