Here I bring you one of the easiest tastiest fanciest looking pastries.
I absolutely love these! they are so easy to make and people are always so impressed with them. Heck, I impress myself with them. They normally require a special cone-shaped mold, but you can totally hack this by shaping some aluminium foil into a cone shape, and results are nothing less than awesome!
For this recipe I’m using a store bought puff pastry, because as previously mentioned we want to make this quick and easy and puff pastry takes a long time to make. (It’s not cheating it’s optimizing (so I tell myself). You could totally use a homemade vegan pastry and it would be rather cathartic to do so. The recipe will all that much more homemade and impressive.
I haven’t used a homemade pastry in this recipe because, more often than not, I’m in a hurry to make these before guests come over and prefer to spend time on lovingly preparing the main. Homemade or store-bought pastry, essentially, doesn’t make too much of a difference to the flavor. It may shift your pride over the dish though – bear that in mind.
For the whipped topping I use a vegan whipping cream, however if you don’t have that available you may use coconut cream or vegan canned whipped cream.
With this recipe, I’ve used store-bought vegan white chocolate. See the common theme here? I really went the easy baking route. But as always, if you have a great recipe for homemade vegan white chocolate (it may even be better than the amply-sweet store-bought kind!), go ahead and use it.
While this is a super easy recipe (if you take the easy way like me!), you will need a couple of hours to let the cream cool down before whipping it, so keep that in mind before you start.
So, let’s get to the most exciting part, bar eating these cream horns, the cooking!
- 1 Package of vegan puff pastry
- 500 milliliters vegan whipping cream
- 60 grams vegan White Chocolate
- 1 teaspoon Vanilla extract
- If your puff pastry is frozen, take out of the freezer and let it thaw on room temp.
- In a small saucepan add half of the cream and bring to a simmer on medium heat.
- Once the cream is hot, remove from heat and pour onto 20 grams of the white chocolate.
- Add your vanilla and leave for a few mins to allow the chocolate to melt.
- Stir the cream chocolate mixture until chocolate is completely melted.
- Add the additional cream to the mixture and chill until the cream mixture is very cold (about 2 hours)
- While the cream cools, create your cone shaped molds from aluminum foil. I made mine by cutting the foil into squares and rolling them into a cone. I filled them with some more more aluminum foil so they hold their shape. (If you have cone molds for this purpose, skip this step)
- Once your pastry has reached room temp and is ready to work with, cut it into even strips of about 1 1/2 centimetere.
- Take each strip and wrap it around a mold making sure that each time you wrap the edges of the pastry are touching, this way no holes will be created when they bake.
- Place the horns on a baking tray with some parchment paper.
- Place the tray on a pre heated oven (350 Fahrenheit) and bake for 20-25 mintes.
- While the horns bake, whip your cream on high speed on a stand mixer or with a hand mixer if you don't have one.
- Once the horns are ready, take them out of the oven. While they're still hot, take a clean kitchen towel and hold the horn while using your other hand to pull out the mold (careful this is hot!)
- Repeat this for all the horns and allow to cool completely.
- Melt your remaining white chocolate and with a teaspoon pour it into the horns. Turn the horn upside down immediately to let out the excess chocolate and gently shake so that the interior of the horn is covered in white chocolate.
- Allow the chocolate to set and fill the horns with your whipped cream using a piping bag.
This recipe was republished with permission from What About Cake.