RECIPE
Makes 8 cream horns:
4 sheets of ready-made pastry dough
1 egg
5 tbsp of raspberry jam
2dl of whipped cream
250 g of Mascarpone
1 tbsp of vanilla sugar
Strawberries
Powdered sugar
Preheat the oven to 250 degrees. Take the pastry dough and let it thaw completely. Then, using a pizza cutter or a knife, cut each sheet of dough into 4 long strips. Once you have the long strips of dough, start wrapping them around the horn mold. Use two long pieces of dough around each horn mold. Remember that the dough and the mold are both slippery, so take your time with this part. Once you have wrapped all the horn molds, place them on a baking sheet. Use a pastry brush to brush a little egg on top of each one. Once this is done, place them in the oven for 10-15 minutes or until golden brown.
At this point, you can start making the cream. Add the whipping cream and vanilla sugar to a hand blender and blend until slightly thicker. Once it has started to thicken, add the mascarpone and mix until combined. Once it has reached your desired consistency, place the whipped cream in a piping bag.
Once you have removed the horns from the oven, let them cool for 5-10 minutes on a cooling rack. Once they have cooled, you can fill them with jam and cream. You can also finish them off by adding sliced strawberries and icing sugar.
