Cream Horn Moulds

If you have never made cream horns, start now. These dear little cones are for wrapping ribbons of puff pastry round which you then bake into adorable crisp cones and fill with saturated fat and refined sugar. These durable smooth cones are even better than the ones my mother had, and make bit size cones ready for the cream and jam. Lovely...

I ordered these and made scones (which I have never made before). They turned out lovely. I ordered another set and took them to my friend in the United States and she absolutely loves them also. I drizzled chocolate syrup on them, and stuffed with homemade strawberry puree.

I made these for the first time today, I was quite nervous as they are a lot smaller than I thought they would be. I can't believe how easy they are to use. I would say, make sure to grease the moulds well, this makes it so much easier later on when you come to take them off. I only had a problem removing one of them & all I done was gave a little twist of the mould and it came straight off. One thing I would mention is before you put them in the oven make sure you close the end tip otherwise your filling will drip out. They are small & dainty, ideal for kids & fancy afternoon tea.

This is answer to the lady who was looking for refined sugar....if you put granulated sugar in a food processor and whiz for a couple seconds, you get very fine sugar....

making these make shur you put the pastry on thightly .Put some jam in the bottom and put in whipped cream.