Since the puff pastry dough is wrapped around the mold and baked on it, I needed another set of six to go with my old set so I could bake a dozen at once and save some time. My hope was that this set would match the size of my current set, and they did. These are substantial enough so that they don't bend or dent easily, but of course they are not of commercial quality and the cost reflects that fact.
Cream Horns appear complicated but aren't and if there isn't time to make dough from scratch most grocery stores stock frozen puff pastry dough. Before baking, I brush a light egg wash on the outside of the dough and sprinkle thoroughly with sanding sugar so the light catches the sparkle. Vanilla extract is always good, but flavored whipped cream is an unexpected touch -- other flavored extracts (like peppermint), instant espresso powder, cinnamon, citrus zest or chocolate (cocoa mix) all work well. Fill the horns with whipped cream just before serving.
The shape is also great for appetizers. I use phyllo dough to create horns to fill with a variety of mixtures from pureed/finely chopped vegetable and cheese combinations -- artichoke hearts, cream cheese and parmesan or sun dried tomatoes and goat cheese to smoked salmon, onion and cream cheese mixtures. Really, almost anything you can pipe into the horn will work well. The nice thing is whether for dessert or an appetizer, the shells can be baked in advance and filled quickly right before serving. And, if you want smaller horns, just wrap the dough half-way up the mold.
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