Cream Horns

Description
Contributed by World Recipes Y-Group
 * Yield: 9 Servings

Ingredients

 * ½ basic puff pastry or substitute ½ pkg (17¼ oz) frozen puff pastry
 * 1 egg yolk
 * 1 tsp water
 * ¾ cup whipping cream
 * 3 tbsp powdered sugar
 * 1 tsp grated chocolate

Directions

 * 1) Roll pastry into a 15- x 9-inch rectangle.
 * 2) Cut into 9 (15-x 1-inch) strips.
 * 3) Starting at tip of mold, wrap one strip around an ungreased 4-inch metal cream horn mold, winding strip spiral-fashion and overlapping edges about ¼ inch.
 * 4) Place on lightly greased baking sheet, end of strip down.
 * 5) Repeat with remaining strips.
 * 6) Combine egg yolk and water; brush over entire pastry.
 * 7) Freeze 10 minutes.
 * 8) Bake at 425°F for 10 to 12 minutes or until puffed and golden brown.
 * 9) Remove from oven, and gently slide molds from pastry.
 * 10) Turn oven off.
 * 11) Return pastry to oven for 10minutes.
 * 12) Remove from oven, and cool completely on a wire rack.
 * 13) Combine whipping cream and powdered sugar; beat at high speed of an electric mixer until soft peaks form.
 * 14) Spoon whipped cream into a decorating bag fitted with a metal tip pipe whipped cream into pastry horns.
 * 15) Sprinkle grated chocolate over tops of cream horns.
 * 16) Chill until ready to serve.