CREAM HORNS
- 1 x 400 g packet puff pastry
- 1 large egg, beaten, to glaze
- icing sugar, for dusting
- Chantilly cream:
- 200 ml very cold fresh cream
- 15 ml castor sugar
Roll out the pastry and trim to a rectangle measuring 60 cm x 10 cm.
With a sharp knife, cut the pastry into ribbons approximately 1 cm wide.
Brush one side of each pastry strip with a little egg.
Thoroughly grease 24 cream – horn tins (metal cones made for this purpose).
Roll or wind each pastry strip around a cream – horn tin starting at the tip and ensuring that the pastry overlaps, with no gaps as it is rolled onto the tin.
Roll to just over halfway up the metal cone.
Press the end of the pastry down and repeat until all the cones have been rolled.
Refrigerate for about 30 minutes.
Preheat the oven to 220 ºC. Place the rolled horns on a greased baking tray with the fold in the underside.
Bake until golden brown, about 7 – 9 minutes.
Remove from oven and leave to cool slightly.
With great care, twist each metal cone until it comes cleanly out of the pastry horn, leaving the pastry intact.
Once the horns are completely cool, dust with icing sugar.
To make a plain Chantilly cream filling, ensure that the cream is cold.
Whisk the cream in a large bowl (if you like, place this in a larger bowl containing ice, so that the cream remains cold).
Gradually add the sugar, whisking continuously until it is thick and fluffy.
Refrigerate until needed. Using an icing bag, carefully fill the horns with cream.
Note:
Ek sit so klein bietjie aarbeikonfyt onder in.
Photo and notes: Petro van Genderen
