Women’s Weekly Vintage Edition: Cream horns

How decadent does a freshly made cream horn taste? Whip up a batch to surprise everyone at your next afternoon tea, for a delicious trip down memory lane.


Cream horns
Chantilly cream


Cream horns

1.Lightly grease eight 5cm x 15cm cream horn tins. Roll pastry thinly on lightly floured surface to a rectangle and cut into 2cm strips.
2.Moisten one edge of each strip with water; starting at the point of cone, wind strips around the cone, overlapping the moistened edge. Do not stretch the pastry.
3.Bring pastry to about one cm from end of cone; repeat with remaining pastry.
4.Place cones about three cm apart on lightly greased oven tray and brush pastry lightly and evenly with milk. Bake in a moderate oven for 30 minutes; slip tins from pastry horns and bake about five further minutes or until pastry is crisp. Cool on wire rack.
5.To make the chantilly cream, combine all ingredients in a bowl and refrigerate for 30 minutes. Beat with electric mixer or rotary beater until soft peaks form.
6.Spoon jam into pastry horns and spoon or pipe chantilly cream into horns just before serving. Dust with a little icing sugar, if desired.

Pastry horns can be made a day ahead; to store, keep unfilled pastry horns in an airtight container. Unfilled pastry horns are suitable for freezing, but not microwaving.


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