As a child, I was always intrigued by the cream horns I saw in bakeries. I was never fond of just pastry and cream – believe it or not – but I was curious as to how they would taste. When I was allowed to try one, it was love at first bite. The flaky pastry, slightly caramelised on the outside, stuffed with floppy but fluffy cream seemed too simple to be so good. These are even better than that, and take the humble cream horn up a notch. If you do bake these with kids, it goes without saying that the caramel has to be done by an adult, and a careful one at that. And don’t use not having children as an excuse not to make these; they are addictive, even for adults.
Cream horn moulds are easily available online, and fairly cheap too, but if you don’t have time to wait for them to arrive, wrap 6 waffle ice cream cones in foil. You’ll need to be extra delicate with those, and stop the kids from nibbling at them when your back is turned.
Ingredients - makes 6
- 500g shop-bought all-butter puff pastry
- 1 egg, beaten with a pinch of salt, to glaze
- 50g golden caster sugar Icing sugar, to dust
For the toffee sauce
- 150g dark muscovado sugar
- 100ml double cream
- 40g unsalted butter
For the filling
- 150ml double cream
- 2 bananas, peeled
- 6 x cream horn moulds, or 6 x ice cream waffle cones wrapped well with foil
- Baking sheet, greased and lined with baking paper
- Disposable piping bag, with 1cm hole snipped into the end
Preheat the oven to 220°C/200°C fan/Gas 7.
Flour the worktop and a rolling pin, and roll out the pastry to 30 x 45cm. Trim the edges to neaten, then slice along the length into 6 equal strips of about 4 x 40cm. Wrap these strips around the cones: start at the point of the cone then wrap the strip of pastry around and up the cone, overlapping each twist of pastry a third over the one before it. If you have surplus at the top, snip it off; don’t tuck it into the mould as you’ll not get the pastry off after baking. Paint these very sparingly with the glaze, then sprinkle with a generous helping of caster sugar. Lay the pastry cones on the baking sheet, and chill for about 15 minutes.
Take the pastry cones from the fridge and bake for 20–25 minutes, or until a pale golden brown and puffy. Remove from the oven and gently manipulate the moulds/cones out – remembering to hold the hot cones with a clean oven cloth – and allow to cool completely.
To make the toffee sauce, place the sugar, cream and butter in a saucepan and heat, stirring until everything melts together. Bring to the boil, again stirring, and boil for a minute, then remove from the heat and decant into a heatproof bowl to cool.
Place the cream in a mixing bowl and whip to soft peaks. Slice the bananas lengthways into 4, then chop into fine, small chunks and fold into the cream. Chill in the fridge for 15 minutes, then ripple two-thirds of the toffee sauce through the cream.
Drizzle the remaining toffee into the pastry horns, zigzagging it up the insides. Load the piping bag with the whipped banana cream, and pipe into the pastry horns, trying to make sure you get it right down to the narrow tip. Finish with a dusting of icing sugar.