Chocolate Crème Horns

Cook Time 30 minutes

Servings 6-8 horns depending on size


1 packet frozen puff pastry, thawed

1 egg, whisked for egg-wash

¼ cup sugar

For the Crème:

500ml milk

200g raw caster sugar

4 egg yolks (approx 100g)

50g corn flour

1 tsp vanilla bean paste

260g salted dark chocolate, chopped

40g butter


For the crème, bring the milk and half the sugar to the boil.

In the meantime combine the egg yolks, corn flour, vanilla and remaining sugar.

Add a small portion of the hot milk to the egg yolk mixture and stir well. Then add the egg yolk milk mixture to the remaining milk in the pan.

Whisk and return to the heat. Cook until it becomes a thick custard.

Add the chocolate and butter - whisk until silky and smooth. Place into a bowl and cover directly with some cling film and cool fully in the fridge.

For the horns, cut the puff pastry into 1.5cm wide strips

Brush with little egg wash and roll around an oiled cream horn mould (with the egg washed side out)

Sprinkle with little sugar, place on a lined baking tray and bake at 220°C for 15 minutes or until golden.

While still warm, remove the mould and set aside to cool.

To assemble, lightly mix the cool custard to ensure it is smooth and place it into a piping bag.

Carefully pipe the custard into the cooled puff pastry cones.


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