100g (4oz) puff pastry Beaten egg for glazing Raspberry jam 150ml (2/3 cup) double cream 75ml (3 fl oz) single cream Sifted icing sugar
Since we are frequently asked for Cream Horn moulds I thought a recipe would be a good idea.
Gather your tools and ingredients together first. Rolling pin, Cream horn moulds, sharp knife and a baking sheet.
First of all, roll out the pastry to a strip measuring 66 x 10-11.5cm (26 x 4-4.5 inches). Cut the pastry lengthways into 1cm (1/2 inch) strips with the knife.
Moisten one edge of each strip and wind it around the cream horn starting at the tip, overlapping by about 3mm and finishing neatly on the underside. The pastry should not overlap the metal rim of the mould. Brush with beaten egg to glaze.
Arrange the cream horns on a dampened baking sheet, join side down.
Bake in the oven at 220c / 425f / gas matk 7 for 10 minutes until golden brown.
Allow them to cool for a few minutes and then carefully twist each tin, holding the pastry lightly in the other hand to ease it out of the pastry horn.
When they are cold, fill the tip of each horn with a little jam. Whisk the two creams together until stiff and fill the horns down to the jam. To finish, sprinkle the top with sifted icing sugar.