Cream Horns or French Horns

Cream horn or French horn is a pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream.

The horn shape is made with winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream.

The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.


INGREDIENTS

200g puff pastry
egg wash
icing sugar, to sprinkle
50g strawberry jam
50g caster sugar
vanilla extract, a few drops
500ml cream


METHOD

1. Prepare the metal horn moulds: smear butter on the mould using your fingers and then cover with flour, making sure to shake away any excess flour.
2. Roll out the pastry 2mm thick, 30cm long.
3. Cut into 1.5cm wide strips.
4. Roll the strip of pastry around the horn mould starting at the point and carefully overlapping each round slightly.
5. Brush the pastry horn with egg wash on one side and place on a greased baking sheet.
6. Refrigerate for half an hour.
7. Bake at 220'c for about 20 minutes.
8. Once cooked, leave the horns to cool for few minutes; then carefully remove them from the moulds and allow to cool completely.
9. In the meantime prepare the cream: add the sugar and vanilla extract to the cream and whip stiffly. Place the cream in a piping bag with a star nozzle.
10. Fill each horn with little jam and then pipe in the cream.
11. Sprinkle icing sugar on top to finish.