Chocolate Raspberry Cream Horns
You will need metal forms called Cream Horn Forms. They are easily found in cookware
stores and online.
1 lb. frozen puff pastry
1/2 pint raspberries
seedless raspberry jam
sweetened whipped cream
1/2 cup semisweet chocolate, chopped
1/2 cup heavy cream
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.
Thaw puff pastry as directed on box. Roll each sheet out to a 8×14 inch rectangle. Cut 8 (1 inch strips) from each sheet.
Using cream horn forms, lightly spray with cooking spray. Lightly brush the strips with water. Place a cream horn tube at a slight angle starting at small end and roll loosely covering 1/2 of the pastry with the other as you roll. Place rolled cream horns with the forms onto the lined baking sheets. Place in refrigerator to rest for about 15 minutes. Lightly brush the tops with water and sprinkle the cream horns with sanding sugar over a bowl and place sugar cream horns back onto the baking sheets. Bake for about 15 minutes or until golden and puffed. Remove from oven. When cool enough to handle gently remove the metal forms. All pastry to cool completely before filling.
Make the ganache for the inside and out side edge of cream horns by heavy cream just to boil and pour over chopped chocolate. Stir this mixture until combined and shiny. Place a small amount of ganache into the inside of the cream horn ; swirl around and shake out excess. Dip edges of each cream horn in ganche; place in refrigerator to firm up.
Place some raspberry jam in a pastry bag fitted with a plain tip. Pipe an stripe of jam on the inside of pastry. Fill another pastry bag with sweetened whipped cream fitted with a large star or plain tip. Pipe a small amount into pastry and drop a raspberry or 2 into the cream horn. Continue to fill the rest of the cream horn with whipped cream and top with raspberry.