Rich Cream Horns
|Puff pastry/Null||12 Ounce (350 Gram)|
|Egg/Null||1 , beaten (Null)|
|Sugar/Null||45 Milliliter (3 Tablespoon)|
|Jam/Null||4 Ounce (125 Gram)|
|Double cream/Null||10 Fluid Ounce, stiffly whipped (300 Milliliter)|
|Vanilla essence/Null||1 Teaspoon (5 Milliliter)|
|Icing sugar/Null||15 Milliliter (1 Tablespoon)|
|Milk/Null||30 Milliliter (2 Tablespoon)|
Roll out the dough to about .75 cm./ 1/4 in.thick.
Cut into 12 long strips, about 2.5 cm./ 1 in.wide.
Brush one side of each strip with water and carefully wind round the outside of 12 greased cream horn tins, overlapping slightly so that there are no gaps.
Transfer the tins to a damp baking sheet, brush with the beaten egg and sprinkle over the sugar.
Set aside for 30 minutes.
Put into the oven preheated to very hot (230°C/450°F or Gas Mark 8) and bake for 20 to 25 minutes, or until golden brown.
Gently transfer to a wire rack to cool.
When cold, remove the tins from the pastry.
Put a tablespoonful of jam into the bottom of the horns.
Beat the filling ingredients together until thick, then spoon into the horns.