CREAM HORNS

1. Preheat oven to 400 degrees. 
2. Lightly butter or spray 9 metal cream horn molds and set them aside. If you don’t have molds, see my post above on how to make your own.
3. Remove one sheet of thawed puff pastry from the refrigerator. Gently open the folds. If they don’t easily open, allow the puff pastry to sit for about 5 minutes and try to unfold it again. 
4. Using a pizza cutter or sharp knife, cut the dough along the 3 folds into 3 equal pieces. Then cut each of the 3 pieces into 3 long strips. You should have 9 long strips.
5. Wrap each strip around a mold, starting at the pointed end and overlapping each layer. (see pictures above). When you get to the end, gently press the end into the last layer of pastry to prevent it from coming loose in the oven.
6. Place each pastry mold, seam side down on a baking sheet lined with parchment paper or a silicone mat. I like to use a silicone mat, because it prevents the molds from rolling around. Make sure to space them apart as much as possible. Whisk together the egg and water and brush it on each of the pastry molds. 
7. Bake the pastry for about 15 minutes until the tops are golden brown. Slide the metal molds out of each pastry horn, being careful, they will be hot. Transfer the pastry horns to a wire rack. Dust them generously with powdered sugar. Some of the sugar will melt into the pastry horn.  Leave them to completely cool while you make the whipped cream.

STABILIZED WHIPPED CREAM FILLING

You don’t have to use stabilized whipped cream, but I highly suggest it if you want it to hold its shape for long. I used unflavored gelatin to stabilize the whipped cream. You can also use a tablespoon of dry milk.

1. Add the gelatin and water to a tiny microwave safe bowl, and mix them together. Set aside for 3 to 4 minutes. Microwave the mixture until the gelatin has dissolved. This only takes a few seconds. Stir it with a spoon and set it aside to cool while you whip the whipping cream.
2. Add the whipping cream, powdered sugar, and vanilla, to the bowl of a stand mixer fitted with the whisk attachment. Whisk the mixture on medium speed until it begins to be foamy, then turn the mixer to medium-high and beat until soft peaks form. Turn the mixer to low and mix in the gelatin. Turn the mixer to medium high and whisk until stiff peaks form. 
3. Attach a pastry tip to a piping bag, (I used an open star tip) and fill the horns. I fill them about an inch above the rim of the horn. 
4. Serve immediately. If you’re wanting to serve them later in the day or the next day, place the bowl of whipped cream in the fridge and fill them when you’re ready to serve. The cream horns will hold up for a day in the fridge after being filled, but they will start to lose their crispiness after that.