I love pastries and cream and kept seeing cream cakes and wanting to make some.
If you have left over puff pastry on your fridge, this is a great use for it.
- Puff pastry
- Demerara sugar
- Plant milk
- Coconut cream has to be full fat otherwise it won’t work – chilled for 24 hours
- 1 Tbsp powdered sugar/icing sugar
- 1 tsp vanilla extract
- Paper plates
OVEN 180 °C
When you get your coconut cream, pop it straight in the fridge! Try not to shake the can as you don’t want the cream and water to mix as you want the cream in a solid lump to make it easier to remove.
- Grab two paper plates and roll them into a cone shape using tape to secure them in their shapes. I did this for two cones.
- Once your cones have been made, wrap them in tin foil fold the excess of the foil inside the cone. Any foil left at the tip, just snip off.
- With a small amount of oil in your hands, coat the foil cones. This is essential to removing the pastries off without breaking them.
- Your cones are prepped. Take you puff pastry out of the fridge and roll it out to about 4-5mm thick. With a knife, cut strip about 1cm wide stripe, 3 should be enough to make a horn.
- Take a strip and start at the point of the cone and start to overlap the pastry a little as you wrap it around. When you’ve come to the end of the strip, grab another one and overlap it with the previous one, I tried to blend the together with my finger a bit to make sure they stuck together.
- Do this with 3 strip of puff pastry and you’ve made your horn.
- Take a little bit of plant milk and a brush. Brush the puff pastry with plant milk all over. Then take the Demerara sugar and sprinkle them generously.
- Once you’ve done that with all your cream horns, line a baking tray with parchment paper and lay the cones on their side. I just laid it on the side that didn’t look the neatest.
- Pop in the oven and cook for around 20-30 mins.
- Once removed, allow them to cool a little, but I tried to loosen them off the cone after about 15 mins. They were delicate so be careful!
- Remove the coconut cream from the fridge. Open this upside down as it’s easier to pour the coconut water out. We used our coconut water in a Thai curry- no waste.
- Scoop out the cream and pop in a bowl.
- Add a tbsp of powder sugar and tsp of vanilla paste.
- Whisk until a thick, cream consistency. This took me about 5 mins with a machine whisk.
- Take a little jam and put it in the bottom on the pastry. We coated the inside a little with it.
- Scoop on the coconut cream until the cream horn is full and pop some fruit on the top if desired.