Strawberry Shortcake Cream Horns

These are some cream horns set for the summer. They are puff pastry cones sprinkled with caster sugar and filled with a vanilla whipped cream rippled with strawberry coulis and shortcake crumbs. It is topped with a plain vanilla cream, a fresh strawberry half and more shortcake crumbs.

The pastry is crisp, flaky and light, with a lovely crunch and slight sweetness from the caster sugar sprinkling. I used two lengths of pastry to make them much larger than my previous attempt so they are far more successful, not that last time was bad at all either. The cream filling is delicious, with a lovely fresh strawberry flavour. The ripple didn't work especially well by the time I put it in the piping bag but this did mean the cream had the fruit throughout its entirety. Toasting the shortcake crumbs meant that those in the cream and sprinkled on top remained crunchy. Although there is always room for improvement, I am over the moon with the results of today's bake.