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Cream Horns Recipe   Veg  CD  CBF  English  25mins plus cooling


Makes 12   Cold  Vegetarian  Pastries Baked Fayre  Teatime  British  England  Europe



225g/8oz Rough Puff Pastry
1 Egg White, beaten
180ml/6fl.oz. Double Cream
2 teasp Caster Sugar
2-3 drops Vanilla Extract
12 teasp Strawberry Jam




1. Preheat the oven to 230C, 450F, Gas Mark 8 and lightly grease 12 cream horn moulds. Line 2 baking trays with parchment paper.


2. On a lightly floured surface, roll out the pastry to 3mm/1/8 inch thick then cut into 12 long strips 2.5cm/1 inch wide. 


3. Brush lightly with the beaten egg white then wind the pastry strips around the moulds, starting at the pointed end and overlapping by 6mm/1/4 inch each round.


4. Trim the tops, brush with more of the egg white and place well apart on the baking trays.


5. Bake for 8-10 minutes until puffed up, crisp and golden brown. 


6. Remove the pastry from the horn tins and cool on a wire rack.


7. In a mixing bowl, whip the cream with the sugar and vanilla essence until stiff. 


8. To serve - place 1 teaspoon of jam in the bottom of each pastry horn and fill with the whipped cream.



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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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