Cream Horns

Ingredients

2 boxes puff pastry dough, thawed

3 cups whipping cream

2 cups powdered sugar

1 tsp vanilla bean paste

cooking spray

Cooking Tools

Electric hand mixer

Silpat lined sheet pan

12 cream horn molds

Piping bag with tip

Medium mixing bowl

Pastry/pizza cutter

Cooling rack

Directions

Preheat oven 400 Degrees F. Unbox the pastry dough and unfold and you will have 3 seams. Using a pastry cutter, cut 6 strips per box, so you should have 12 strips in total. Rotate the dough strips starting at the point of the cream horn molds and slightly overlap as you progress to the wider angle. Lay each on a Silpat lined sheet pan and repeat with the others. Lightly spray with cooking spray and bake in the oven for about 12-15 minutes. Remove from oven and place on cooling rack as you remove the puff pasty from the cones, cool completely before filling horns.

In a chilled mixing bowl, whip cream with and vanilla bean paste until soft peaks form then slowly add powdered sugar until peaks form.

Since this is fresh whipped cream, fill the horns right before serving. Fill the whipped cream in piping bag and pipe whipped cream into the horns. Individual parts can be made in advance but do not fill horns in advance or it will get soggy.

Yields 12