Rollout the pastry into a rectangle about 25 x 33
cm/ 10 x 13 inches and trim the edges. Cut into 10
strips 2.5 cm/1 inch wide.
Dampen one long edge of
each strip with water and wind round a cornet mould,
starting at the paint and overlapping the dampened
edge. Gently press the edges together.
Repeat with
the 9 remaining strips and cornet moulds. Place on a
dampened baking sheet, cover and chill for 15
minutes.
Brush with egg and bake in a preheated
oven,
220°C
(425°F), Gas Mark 7, for 15-20 minutes until golden
brown. Leave for 5 minutes before carefully removing
the moulds. Cool on a wire rack.
Spoon a little jam
into each horn then pipe in the cream. Decorate with
pieces of cherry and angelica and sprinkle with
icing sugar.
Baking Recipes -
Cream Horns
Recipe
