Cream horns recipe
Created by The Tesco Recipes team
These impressive teatime treats are surprisingly easy to make and would look amazing as part of a celebratory afternoon tea. The pastry horns can be made ahead of time and stored in an airtight container for 2-3 days. Once filled they should be eaten straight away, or stored in the fridge for up to a day.
See method- Serves 8-10
- 15 mins to prepare and 12 mins to cook
- 442 calories / serving
Ingredients
- 375g pack ready rolled puff pastry, taken out of the fridge 10 mins before use
- 1 medium egg, beaten
- 100g demerara sugar
- 600ml (1pt) whipping cream
- 2 tbsp caster sugar
- 1 vanilla pod, split and seeds removed
- 200g (7oz) fresh raspberries
- vegetable oil for greasing
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Shop ingredientsEach serving contains
- Energy
- 1840kJ 442.0kcal
- Fat
- 35g
- Saturates
- 20g
- Salt
- 0.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 29.7gProtein 4.4gFibre 0.6g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and cut into 1cm (1/2in) strips down the longest side. Lightly oil your hand and coat the horn moulds with oil (use metal moulds or make your own, see tip).
- Starting at the pointed end, wrap a pastry strip around the mould in a spiral, with each line overlapping slightly. Repeat to cover all the moulds. Brush the pastry all over with the beaten egg and sprinkle with demerara sugar.
- Place the horns on their sides on a non-stick baking tray and put into the oven for 10-12 minutes, or until the horns are golden-brown and crisp. Transfer to a wire rack to cool completely. Once cool, carefully remove the moulds (using a clean tea towel to help you).
- Whizz half the raspberries in a food processor. Lightly whip the cream in a bowl, until soft peaks form. Add the caster sugar and vanilla seeds and mix to combine. Fold the blended raspberries through the cream.
- Spoon the cream in a piping bag fitted with a large star nozzle, pipe the mixture into the cream horns and top with the remaining fresh raspberries. Serve immediately.
- Tip: To make your own horn moulds, use paper plates covered with double thickness non-stick foil. Fold them into cones, 12cm (5in) long with a diameter of 1 1/2cm (3/4in) at the wide end.
