This recipe for cream horns is also known as creme horns. If looking for cream horn recipes, look no further.
Ingredients – 6 to 8 horns
- Puff pastry: 300g
- Raspberry jam: 3tsp
- Chantilly cream: 150ml
- Granulated sugar: 2tbs
- Butter: for greasing
- Plain flour: for dusting
Getting everything ready
- Allow the puff pastry to rest for at least 30 minutes.
- Use a touch of butter to lightly grease the cream horn moulds and baking tray.
- Spoon the jam into a small paper piping bag.
- Spread the sugar in a shallow dish.
- Pre-heat the oven to 200°C (Gas Mark 6).
Method
- Lightly dust the work surface and rolling pin with a touch of flour and roll the pastry out in a rectangle shape about 40cm by 16cm and allow to rest.
- Carefully cut strips of pastry about 2cm wide and 40cm in length. Lightly brush each strip with a touch of cold water.
- Starting from the base, very carefully roll out the pastry around the moulds. Try hard not to pull and stretch the pastry.
- When all the moulds have been lined with the pastry, brush the top side with cold water and dip in the granulated sugar. This should hopefully give you a lovely crisp sugar coating when the cream horns are cooked.
- Place the pastry horns on the baking tray sugar side up and bake in the centre of the pre-heated oven for about 20 minutes.
- Remove the pastry horns from the oven and allow to cool before removing the moulds. Pipe a touch of jam into the bottom of each pastry horn.
- Prepare the chantilly cream and spoon into a large piping bag fitted with a star tube. Neatly pipe the cream into the cream horns.
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