Puff Pastry Carrots for Easter

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5 from 1 vote

An Easter-themed version of cream Horns

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 527kcal

Author: Libby Hakim

Equipment

cream horn moulds
piping bag and nozzle

Ingredients

8 puff pastry cream horn shells
300 ml thickened cream (heavy cream)
2 teaspoons custard powder
200 grams white chocolate
orange and green powder food colouring for chocolate

Instructions

Melt ⅔ of the chocolate in the microwave using 20 second bursts and stirring between each burst until chocolate is melted.
And green colour to this melted white chocolate and pour onto baking paper on a baking tray. Spread out into a thin rectangle shape and place into fridge to set.
Beat cream and custard together until thick.
Spoon or pipe cream into each of the (cooked and cooled) puff pastry cream horn shells. Place onto a cooling tray with baking paper underneath the tray.
Melt the remaining white chocolate and colour it with the orange colour.
Drizzle the orange chocolate across all of the pastry horns.
Once the green chocolate is set, cut into approximately 24 shards and place three (pointy side down) into the cream in each cream horn "carrot".
Place into fridge until you are ready to serve.

Notes

Storing:

Place in the fridge until ready to serve. The less time in the fridge, the better.

Freezing:

You can freeze unfilled horns for up to a couple of months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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