Cream Horns

1. 1

   On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.

2. 2

   Cut into 1x15 inch strips.

3. 3

   Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.

4. 4

   Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.

5. 5

   Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.

6. 6

   Heat oven to 400F.

7. 7

   Brush pastry with egg.

8. 8

   Bake until golden, about 15 minutes.

9. 9

   Set pastries on cooling rack and slip out of molds. Cool.

10. 10

    Fill with sweetened whipped cream and fresh berries.

No additional tips available.