Preparation time is 40minutes
Cook time is 30minutes
Total time is 1hours 10minutes
Serve is for 10 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 2 sheet frozen puff pastry, just thawed
- 1 cup thickened cream
- 1/3 cup white sugar
- 1tablespoons butter, melted
- 100grams white chocolate melts, melted
- 1/2 cup thick custard, chilled
- 1 egg, whisked
- 1/4 cup pistachios, finely chopped
Nutrition per serving
1380kJ / 331Cal
1380 Kilojoules or 331 Calories
16% of daily energy intake*
Protein
5.0grams
Fat
21.7grams
Carbs
29.5grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 7
Grease the outside of the cream horn moulds with butter and lay onto baking tray. Chill for 5 minutes, then re-coat with butter and chill again.
Step 3 of 7
Cut one of the pastry sheets into 2cm thick strips (keep the second sheet in the fridge). Starting at the pointed end of the mould, wrap pastry strips around in a spiral manner to completely cover, slightly overlapping the strips. You shouldn’t be able to see the metal between the layers. Brush pastry with beaten egg, being careful not to get any on the top of the mould. Sprinkle with sugar and lay onto the tray. Repeat with remaining moulds.
Step 4 of 7
Bake for 12-15 minutes, or until golden. Cool for 10 minutes then carefully remove moulds.
Step 5 of 7
Clean moulds and repeat greasing and wrapping with second pastry sheet. Bake for 12-15 minutes or until golden. Cool for 10 minutes then remove moulds.
Step 6 of 7
Dip top edges of pastry horns into melted chocolate to form a rim. Dip into pistachios to coat. Stand upright in cups or mugs and chill until set.
Step 7 of 7
Whip cream and custard together until thick. Place into a piping bag fitted with a 13mm star-shaped nozzle. Fill horns with custard cream and serve.
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