Chef de haute cuisineMETHOD
Horns Allow to completely cool before filling. Filling or
Roll out pastry until very thin
Cut 3/8" strips
Brush outside with water
Roll onto greased metal forming horns
After rolling brush with beaten egg
Bake at 450 deg 10 - 15 min
Remove moulds
Return to oven and bake for further 2-4 min
Whip all together - add essence and sugar
GLAZING
Stand chocolate in double boiler until melted
Add warm water and icing sugar, drops of vanilla essence.
Mix well and pour over pastry horns.
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2 lb. puff pastry
Filling
1 pint thick cream
vanilla essence
2 tsp. castor sugar
GLAZING
2 oz chocolate
2 tsp. icing sugar
2 tsp. warm water
2 drops vanilla essence