Puff Pastry and Biscoff Cream Horns

Free

Difficulty: Low
Time: 15 minutes (plus cooking time)
Quantity: 13 pieces
Type: Snacks and Small Pastries
Dietary requirements: Nut-free Vegan

Ingredients

1 rectangle of puff pastry 26x32cm

100 g vegetable whipping cream

90 g Biscoff cream (Lotus)

TO DECORATE

Biscoff cream (Lotus)

Icing sugar

These puff pastry cream horns are filled with a light and creamy Biscoff chantilly, made with the famous caramel-flavoured spread, which is naturally vegan. They are very simple and quick to prepare. You can choose whether to use ready-made plant-based puff pastry from the supermarket, which is now very easy to find as most puff pastry is already plant-based, or make the puff pastry from scratch at home by following this recipe: click here.

Method

First, preheat the oven to 200°C, fan-assisted mode. Take the 26 x 32 cm rectangle of puff pastry and cut the short side, the 26 cm side, into 2 cm strips, to obtain 13 equal strips. Coat the cream horn moulds with vegan butter spray, or use soft margarine and a brush.

Now begin rolling 1 strip onto each cone. Start at the tip and seal it well.

Then continue rolling the puff pastry around the cone, slightly overlapping each turn over the previous one. Make sure the pastry adheres well and seal the end with light pressure. Arrange them on the baking tray, leaving some space between each one.

Bake at 200°C, fan-assisted mode, for 18 to 20 minutes. Once baked, remove the tray from the oven and leave them to cool, then remove the cones.

Pour the cold vegetable whipping cream straight from the fridge into a bowl, together with the Biscoff spread. Whip with electric beaters for several minutes, or in a stand mixer fitted with the whisk attachment, until you obtain a fluffy and airy chantilly cream.

Transfer the chantilly cream to a piping bag and cut off the tip. Fill each cream horn with the chantilly cream up to the edge.

In a small bowl, gently warm a few teaspoons of Biscoff spread in the microwave to make it more fluid. Transfer it to a piping bag and decorate the surface of the cream horns by creating thin lines.