Chocolate Cream Filled Puff Pastry Horns

For The Cream Horns

Preheat the oven to 400F to 200C.

Brush a little butter or oil on each mold.

Cut The pastry sheet into 1/2 inch stripes. wind the stripe around the mold , starting at the one end and overlap layers, covering form in a spiral.

Crack an egg and combine with a teaspoon of water to prepare the egg-wash.

Place all the prepared pastry horns on the parchment paper lined baking tray and brush the prepared egg wash.

 Bake them in a preheated oven for 18-20 minutes or until brown.

Remove the pastry horns from the molds before they cool down completely otherwise they might break.

For The Filling

In a Chilled bowl add the heavy whipping cream and whip until slightly thick and frothy.

Then add powdered sugar and cocoa powder to it and whip until stiff peaks.

Spoon out the chocolate cream into a piping bag. And at the time of serving ,pip the cream into completely cooled down pastry horns.

Sprinkle some powdered sugar if you want on the prepared cones.Enjoy!