Sunday, 1 July 2012

Cream Horn

Sometimes you want something sweet and naughty thats also light and speedy to make. Cream Horns are quick and easy pastries that I used to make with my mother when I was a child, she always made her puff pastry, it was magical watching her adding the butter and rolling and turning the pastry around but than having to wait while it cooled in the fridge seemed to take ages. You can save time by buying your puff pastry, but may sure it is cold for best results.

Preheat the oven to 200C/400F/Gas 6

You will need:
A set of horn moulds they normally come in sets of 4 or 6 (usually made of metal if anyone has seen silicone one please let me know)
1 sheet puff pastry or homemade puff pastry
Whipped cream
Strawberry jam (or preferred flavour)

Roll puff pastry out into a retangle and cut lenghtwise into 2½cm/ 1in strips.
Grease your moulds with butter or I sprayed mine with vegetable oil its quick and less messy.
Brush pastry lighty with water (the wet side touches the mould) and starting at the top of the mould wrap the pastry slighty overlapping around leaving a 1cm/ ½in space at the end (this helps when removing the cooked pastry)
Place on a greased baking tray (I use a non-stick sheet so don't need to grease)

You can brush the pastry with an egg wash or milk for an extra shiny pastry. For decoration you can also sprinkle with a little sugar.

Bake for 10-12 minutes, or until the pastry has risen and is golden-brown. Leave to cool than remove carefully from moulds.

Now add a little strawberry jam inside each cream horn, topping with whipped cream.

You can experiement instead of jam brush the inside of the pastry horn  with melted chocolate this forms a lining and add a mixture of chopped fresh fruits (anything you fancy) - strawberries, blueberries, cherries mixed with a little whipped cream.

Or for adults dip the rim of the pastry horn into melted dark chocolate, whip the cream with a liquor or flavouring of your choice (coffee is good)

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