Cream Horns

Makes 8-10 Cream Horns

Afternoon Tea season is almost upon us and who doesn’t love a good cream horn, Just a little insight about this recipe, my grandmother is known as “the cream horn lady” for years She’s baked for her small village in Lincolnshire, and so this recipe was developed one day after I asked her how to make cream horns (my favourite treat).

Equipment

Cream Horn molds

Ingredients

500g of Puff Pastry 8oz icing sugar 2 egg whites 1 tablespoon vanilla extract 225g Unsalted Butter Strawberry Jam 4-5Glace Cherries

Method

Preheat the oven to 180C On a flour dusted surface roll out the puff pastry till its 1/2inch thick, then cut into strips Grease the cream horns mold, then wrap a strip around the mold avoiding gaps and place on a baking tray Cook in the oven 10-12 minutes or till the pastry is golden and then leave to cool Meanwhile make the buttercream. Mix together the icing sugar and egg whites on a low speed Add in the butter increasing to a medium speed, once the butter is well combined add the vanilla before setting aside Chop the glace cherries in half Once cooled gently remove the pastry from the mold and place a teaspoon of strawberry jam inside the horn Next fill with buttercream and top with a glazed cherry Serve on a plate with a nice cup of tea.