Cream Horns (Print Version)

# Ingredients:

01 - 1 big egg.
02 - A dash of water.
03 - 2 puff pastry sheets, defrosted.
04 - 240 grams of soft cream cheese.
05 - 90 grams of icing sugar.
06 - 1 tablespoon of vanilla flavoring.
07 - 480 milliliters of heavy whipping cream.
08 - 1 and a half tablespoons cocoa powder.
09 - Extra icing sugar for sprinkling on top.

# Instructions:

01 - Set the oven to 400°F and lay parchment paper on your baking trays.
02 - Spray some cooking oil over cream horn molds so the pastry doesn't stick.
03 - In a bowl, whisk an egg with a splash of water until smooth. This will be your egg wash.
04 - Spread the puff pastry sheets out and use a rolling pin to make them thinner.
05 - Slice each sheet into 8 strips about an inch wide, leaving out any leftover pieces.
06 - Take the pastry strips and wrap them around the molds, starting at the tip and sealing the edges by pressing gently.
07 - Place the molds with the seams facing downward on the baking trays you've prepared.
08 - Brush the egg wash all over the exposed areas of the pastry.
09 - Bake the pastries for 14 to 16 minutes until they puff up and turn golden.
10 - Let the horns cool completely while still on the molds before removing them.
11 - Beat the cream cheese until it's creamy, then slowly mix in the powdered sugar.
12 - Mix the vanilla into the cream cheese mixture until it’s well blended.
13 - While mixing, gently pour in the heavy cream until the mixture forms stiff peaks.
14 - Divide the whipped cream mixture in two, and stir cocoa powder into one portion to make it chocolate-flavored.
15 - Fill the cooled pastry shells with your cream mixture using a piping bag (with a star tip). Dust with extra powdered sugar before serving.

# Notes:

01 - Choose from two cream fillings.
02 - Prepare the pastry shells ahead of time.
03 - Assembling them is quick and easy.
04 - Looks classy when served.

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