Good day to you!
The other day went for my grocery shopping and as usual, I will usually pop in to the Value Shop (shop that sell all sort of cheap item stuffs; kitchen utensils, laundry, stationery, gifts, etc. etc. that is at cheap cheap prices).
As I was browsing around, suddenly my eyes caught one baking item and oh my, the Cream Horn Mould and it is so cheap. Selling at NZ$2.50 for 6 pieces. Bought two packs and immediately I made Cream Horns today.
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Ingredients
Cream Horns
1 store bought ready to roll puff pastry
Caster sugar (for sprinkling on the puff pastry)
1 large egg yolk (for egg wash)
1 tablespoons water
Cream
1 cup whipped cream
2-3 tbsp icing sugar
Some raspberries or strawberries
2-3 tbsp icing sugar
Some raspberries or strawberries
Method
Cream Horns
Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside.
Use a pizza cutter to cut thawed pastry sheets into 2cm x 40cm.
Wrap each of the strip around the cream horn mould, overlapping a little bit with each round. Place the mould, end of the strip side down.
Lightly whisk the egg yolk and the water together.
Brush each cream horn with egg yolk mixture. Sprinkle or roll in the caster sugar.
Transfer to parchment paper and bake for 15-20 minutes, rotating the baking sheet halfway through baking. Allow the shells to cool and thereafter remove out.
Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside.
Use a pizza cutter to cut thawed pastry sheets into 2cm x 40cm.
Wrap each of the strip around the cream horn mould, overlapping a little bit with each round. Place the mould, end of the strip side down.
Lightly whisk the egg yolk and the water together.
Brush each cream horn with egg yolk mixture. Sprinkle or roll in the caster sugar.
Transfer to parchment paper and bake for 15-20 minutes, rotating the baking sheet halfway through baking. Allow the shells to cool and thereafter remove out.
Make Filling
Whipped the whipping cream with icing sugar.
Fill the whipped cream into the piping bag with a star nozzle and fill each cream horn half way and insert one raspberry or half strawberry in and fill the remaining cream to the top. Decorate with another raspberry.
Serve immediate, or chill in the refrigerator until ready to serve
Whipped the whipping cream with icing sugar.
Fill the whipped cream into the piping bag with a star nozzle and fill each cream horn half way and insert one raspberry or half strawberry in and fill the remaining cream to the top. Decorate with another raspberry.
Serve immediate, or chill in the refrigerator until ready to serve
Dust some icing sugar for final touch!
Yummy and delicious.......I love the crunch with the added sanding sugar on the puff!
Well if you are lazy to make the whipped cream, you can always scoop in the ice cream in!
