Mummy Cream Horns

Ingredients:

Horns

• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten

Filling

• 1 cup heavy cream
• 1/4 cup powdered sugar

Glaze

• 1 and 1/4 cups powdered sugar, plus extra for dusting
• 55 g unsalted butter, melted
• 3 tbsp. milk
• A pinch of fine salt
• 16 candy eyes
• Special equipment: 8 foil-wrapped metal cones or ice cream cones, 2 pastry bags, pastry brush

Preparation:

1. Horns:

   
   Preheat oven to 200°C. Line a baking sheet with parchment paper.
   
2. Spray 8 foil-lined metal ice cream cones or ice cream cones with cooking spray. Cut the puff pastry into 8 equal strips. Starting at the pointed end of each cone, wrap a strip of pastry around it, slightly overlapping the turns to completely cover the cone with a spiral of pastry. Lightly brush the pastry with beaten egg and place the cones, seam-side down, on the prepared baking sheet. Bake until golden brown, about 20 minutes. Let the cones cool on the cones, then remove them.

3. Filling:

   
   Using a mixer, beat the cream and powdered sugar in a medium bowl until stiff peaks form. Transfer the cream to a pastry bag and refrigerate until ready to use.
   

4. Glaze:

   
   Combine sugar, butter, milk, and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
   

5. Assembly:

   
   Fill each cone with whipped cream. Dust with powdered sugar, coating completely. Pipe a small amount of icing onto the back of each candy eye and attach two eyes to each cone. Pipe the icing in a zigzag pattern onto each cone, like mummy bandages.