Cream Horns

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 12 Each
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
  • Cut into 1x15 inch strips.
  • Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.
  • Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
  • Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
  • Heat oven to 400F.
  • Brush pastry with egg.
  • Bake until golden, about 15 minutes.
  • Set pastries on cooling rack and slip out of molds. Cool.
  • Fill with sweetened whipped cream and fresh berries.
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