PUFF PASTRY WHIPPED CREAM RECIPES

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Steps:

• 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.
• 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!