Cream horns | Allyson Gofton
Once the realm of every good tea party in the '60s and '70s, cream horns are incredibly easy to make and they look great. Fill with fruit or mousse, if wished.
Ingredients
- 2 sheets frozen, pre-rolled puff pastry, defrosted
- milk or egg wash to glaze
- 300 ml bottle cream
- 2 tablespoons icing sugar
- dash of vanilla essence
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