Glaze: Cream Twists

These pastries are the famed French cornets—elegant cream-filled “horns”


  • recipe Basic Puff Pastry
  • 1 egg white, slightly beaten
  • Granulated sugar
  • Whipped cream, sweetened
  • Walnuts
  • Shaved chocolate


  • Make twist molds by wrapping strips of aluminum foil around 12 round wood clothespins to cover each completely.
  • Roll pastry to 18" X 12" rectangle, ¼" thick. Cut lengthwise into 12 (1") strips.
  • Wrap each strip, overlapping slightly, around a foil-covered clothes-pin. Do not stretch pastry. Place on baking sheet lined with brown paper.
  • Brush with beaten egg white and sprinkle lightly with sugar. Chill 30 minutes.
  • Bake in hot oven (425°F.) 10 minutes. Reduce temperature to 350° and continue baking 20 minutes, or until pastry puffs and is golden. While hot, carefully push foil-covered clothespins out with handle of wooden spoon. Return “horas” to oven to dry out inside, 3 to 5 minutes. Cool completely before filling.
  • Fill with whipped cream, using pastry bag and a Number 5 tip, ending with a swirl. Or fill with spoon, gently shaking the cream into the pastry “hora.” Sprinkle with chopped walnuts and chocolate shavings.