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

Method

1. Preheat the oven to 220ºC. Lightly grease 1-2 baking trays or line with baking paper. Lightly grease 12 cream horn moulds.
2. Brush the pastry sheets with milk or egg wash to glaze. Using a wetted cook's knife, and using a definite sharp action, cut the pastry sheets into 1.5cm wide strips. Do not drag the knife through the pastry as the edges will not puff up.
3. Holding the cream horn moulds in one hand, begin to wrap the pastry strips around the moulds, starting at the base. Overlap the strips a little each time and make sure the pastry does not over-hang on the end of the mould. You will need more than one pastry strip to complete each mould.
4. Place on the prepared baking tray and repeat with the remaining pastry.
5. Bake in the preheated oven for 15 minutes or until golden and the pastry is well cooked. Cool for 5 minutes before carefully removing the pastry horns from the moulds. Do not leave until cold as the pastry will stick to the moulds. Allow to cool completely on a cake rack.
6. Whip the cream, sugar and vanilla essence together until firmly whipped and use to fill the cream horns. Dust with icing sugar before serving.

Cooks Tips

Filling variations - Flavour the cream with 2 tablespoons of your favourite liqueur or spirit. - Add the grated rind of a lemon or orange to the cream. - Flavour the cream with almond or lemon essence or rosewater. - Add chocolate hail to the cream. - Mix half whipped cream and mascarpone together for a very rich alternative. - Fill the bases with fresh berries or fresh berries marinated in a little liqueur. - Fill the ends with melted chocolate and fill with whipped cream or mousse.