Cream horns are those delectable little desserts seen at parties or bakeries that look like miniature cornucopias. They always look so perfect that someone would likely assume they could only be professionally made. Fortunately, for the cream horn aficionado, a short list of ingredients and a little practice with technique is all that's needed to make those luscious little desserts at home.
Preheat oven to 204 degrees C (400 degrees F).
Grease the eight metal cream horn cones with a cooking spray.
Thaw and cut the pastry dough into 1.2 cm (1/2 inch) wide strips with a knife or kitchen scissors. One at a time, roll one strip of dough around the metal horn cone, starting at the tip of the cone and then winding it around to the cone opening, slightly overlapping as you are winding.
Place the cones in an airtight container and freeze.
Remove the cones from the freezer. Place them on a greased baking tray covered with a sheet of parchment paper.
Mix the egg and water together with a whisk and then use a pastry brush to brush the egg onto each pastry. Lay the cones, seam side down, on the parchment paper and sprinkle icing sugar all over the cones. Bake them for 20 minutes or until browned. Remove from the oven and allow the horns to cool.
Whip the heavy whipping cream with the sugar with a hand mixer until stiff peaks form and set aside.
Wash and prepare the fruit desired for the cream horns, slicing and removing seeds, etc. It is not necessary to use fruit if you choose not to.
Remove the horns from the metal cones once the baked horns are cooled. Fill them with the whipping cream, squeezing it into the horns with a pastry bag. Once the horns are filled with cream, add the desired fruit to the top of the whipped cream.
Instead of whipping cream, try cheesecake filling, cannoli filling or even custard inside the cream horns. Replace the fruit with miniature chocolate chips or other small sweets of choice.