Miniature Cream Horns
|Puff pastry sheet||1|
|Thick cream||1 Cup (16 tbs)|
|Icing sugar||2 Tablespoon|
|Cocoa powder||2 Teaspoon|
|Tia maria||1 Tablespoon|
1. Cut pastry sheet into 1 cm / 1/2 in thick strips, the length of the pastry. Lightly grease 4 pastry cones. Wrap a strip of pastry around each cone, beginning at the small end, overlapping pastry slightly.
2. Place on a greased baking tray and bake in moderately hot oven for 10 minutes or until golden.
3. Beat cream with icing sugar, cocoa powder and Tia Maria until soft peaks form; chill.
4. Gently ease pastry off cones and cool. When completely cold, pipe cream mixture into pastry cones. Serve immediately.