Cream Horns

Ingredients

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons granulated sugar, for sprinkling
• 1 1/2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar, for dusting

Method

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Unroll the puff pastry sheet on a lightly floured surface and cut into 8 long strips, about 1 inch wide.

3. 3

   Wrap each strip around a greased metal cream horn mold in a spiral, overlapping slightly so no gaps show, starting at the pointed tip and working toward the open end.

4. 4

   Place the wrapped molds seam-side down on the prepared baking sheet. Brush each with beaten egg and sprinkle with granulated sugar.

5. 5

   Bake until golden brown and puffed, 18 to 20 minutes.

   18:00 · Bake pastry horns
6. 6

   Remove from the oven and let cool on the baking sheet for 5 minutes, then carefully twist and slide the molds out of the pastry shells. Cool completely on a wire rack.

   5:00 · Cool before removing molds
7. 7

   In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with a hand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.

   3:00 · Whip cream
8. 8

   Spoon the whipped cream into a piping bag fitted with a large star tip.

9. 9

   Pipe the whipped cream into each cooled pastry horn, starting from the open end and filling toward the tip.

10. 10

    Dust the filled horns with powdered sugar and serve immediately.