Ingredients
For the Puff Pastry:
1 package (about 1 pound) of frozen puff pastry (thawed)
1 egg (for egg wash)
1 tablespoon sugar (for sprinkling, optional)
Flour (for dusting)
For the Chocolate Cream Filling:
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup chocolate ganache (see instructions below)
1 teaspoon vanilla extract
Pinch of salt (optional)
For the Chocolate Ganache:
1/2 cup semisweet or dark chocolate chips
1/4 cup heavy cream
Instructions
Step 1: Prepare the Chocolate Ganache
Heat the Cream:
In a small saucepan, heat the 1/4 cup of heavy cream over medium heat until it just begins to simmer.
Combine with Chocolate:
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
Stir Until Smooth:
Whisk the mixture until the chocolate is fully melted and smooth. Let it cool to room temperature, then refrigerate until slightly thickened (about 30 minutes).
Step 2: Make the Puff Pastry
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll Out the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry into a large rectangle, about 1/8 inch thick.
Cut the Strips:
Cut the pastry into long strips, about 1 inch wide. You can adjust the width depending on how thick you want the horns to be.
Prepare the Molds:
If you don’t have cream horn molds, you can make your own using aluminum foil rolled into cone shapes. Grease the molds lightly with butter or oil.
Wrap the Molds:
Starting at the bottom of the mold, wrap one strip of pastry around the mold, overlapping slightly. Continue wrapping until the mold is covered, leaving the tip exposed.
Egg Wash:
Beat the egg and brush it over the wrapped pastry. Sprinkle sugar on top if desired.
Step 3: Bake the Pastry
Bake:
Place the molds on the prepared baking sheet and bake for about 15-20 minutes, or until the pastry is golden brown and puffed.
Cool:
Remove from the oven and let them cool for a few minutes. Carefully remove the molds while the pastry is still warm to avoid sticking. Allow the pastry shells to cool completely on a wire rack.
Step 4: Make the Chocolate Cream Filling
Whip the Cream:
In a mixing bowl, whip the heavy cream until it starts to thicken.
Add Sugar:
Gradually add the powdered sugar while continuing to whip until soft peaks form.
Incorporate Ganache:
Gently fold in the cooled chocolate ganache and vanilla extract until fully combined. If desired, add a pinch of salt to enhance the flavor.
Step 5: Assemble the Horns
Fill the Horns:
Use a piping bag fitted with a star tip or simply a spoon to fill each pastry horn with the chocolate cream filling.
Garnish:
Optionally, you can drizzle additional melted chocolate over the filled horns or dust them with powdered sugar for presentation.
Step 6: Serve
Serve the chocolate cream horns chilled or at room temperature. They are best enjoyed the same day but can be stored in the refrigerator for a couple of days.
Tips
Make-Ahead: You can prepare the pastry and the filling separately and assemble them just before serving.
Variations: Experiment with different fillings, like vanilla cream, fruit preserves, or flavored whipped cream.
Storage: Store any leftovers in an airtight container in the fridge, but note that the pastry may lose its crispness over time.