Cream Horns (Print Version)

# Ingredients:

01 - 2 sheets puff pastry, defrosted.
02 - 1 big egg.
03 - Splash of water.
04 - 8 oz cream cheese, at room temperature.
05 - 3/4 cup icing sugar.
06 - 1 tablespoon of vanilla.
07 - 2 cups of whipping cream.
08 - 1 1/2 tablespoons cocoa powder.
09 - Extra icing sugar for sprinkling.

# Instructions:

01 - Heat oven to 400°F and lay parchment paper on your baking trays.
02 - Give cream horn molds a light spray of oil so pastry doesn’t get stuck.
03 - Beat the egg and splash of water in a bowl till it’s well blended.
04 - Roll out each defrosted puff pastry sheet to make it just a little thinner.
05 - Slice pastry sheets into 8 strips, each about an inch wide, discarding leftover bits.
06 - Start at the narrow end of the mold, wrapping a strip of pastry and gently pinching the edges closed.
07 - Lay your wrapped molds with the seam sitting underneath on the baking tray.
08 - Using the egg wash mix, brush that onto all visible parts of the pastry.
09 - Cook them for 14-16 minutes or until you see they’ve puffed up and have a nice golden top.
10 - Let the pastry horns cool down fully before you even think about taking them off the molds.
11 - Start whisking the softened cream cheese until smooth and then carefully blend in the icing sugar.
12 - Mix the vanilla extract evenly into the cream cheese blend.
13 - Pour in the heavy cream slowly while mixing until the texture reaches firm peaks.
14 - Divide the cream filling into halves, mixing cocoa into one part for a chocolate option.
15 - Pipe cream filling into each horn using a star-shaped pastry bag tip. Dust lightly with icing sugar before plating.

# Notes:

01 - Two types of filling included.
02 - Shells can be made in advance.
03 - Assembling is fast.
04 - Looks fancy when served.

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