Cream filled horns

Ingredients

• 2 Puff pastry sheets
• An egg (beaten and mix with one part water)
• ½ cup of desiccated coconut
• 1 tbsp of sugar syrup
• Filling Ingredients
• 1 cup of whipping cream
• 2 tbsp of icing sugar
• 1 tbsp of milk powder
• 1 tsp of vanilla essence

Method

Step 1

Puff pastry horns or roll For this recipe you either need a metal cone or a short metal cylinder for the puff pastry to be wrapped around on. Grease a baking tray and preheat the oven for around 350 degrees Fahrenheit or 177 degree Celsius, gas mark 4 for around 15 minutes. Take a sheet of puff pastry unroll it and cut it into long thin strips around an inch wide .Now take a metal cone around 6 inches tall (height) and grease it with softened butter. Starting from the tip of the cone wrap the strips around the cone such that one strip overlaps the other. Please make sure that one strip should overlap the other at a slant or 60 degrees to be precise. Over lapping is done as we don’t want any holes between the strips of puff sheets as the filling can come out and it won’t look nice.

Step 2

When all the cones are covered (around 4 to 6 cones or cylinders will be covered depending upon their sizes with two puff pastry sheets), put them horizontally on the baking tray and bake for 10 minutes or till they are cooked evenly and are golden .Take them out brush them with egg (3 parts egg and 1 part water) and pop them back in the oven for 5 minutes till they are golden brown. Take them out and let them cool. Take the horns out from the cones carefully without breaking them and then fill them with cream. Brush the horns with sugar syrup .Take a plate and place desiccated coconut. Coat the outside of the horns with the desiccated coconut by rolling them over the desiccated coconut.

Step 3

Making Chantilly cream or crème Chantilly (whipping cream filling) The bowl and the attachments of the mixer should be cold .This can be achieved by placing them in the fridge for ½ an hour. The cream and other ingredients need to be chilled too .Whisk the cream icing sugar ,vanilla essence and milk powder to a stiff peak and put it in a piping bag and fill the cream inside the horns or rolls. Serve them cold. Variations:- Jam and cream can be filled on the inside of the horns. Vanilla custard can be filled too .The horns or rolls can be coated with granulated sugar instead of desiccated coconut