Puff Pastry Carrots for Easter
An Easter-themed version of cream Horns
Servings: 8 servings
Calories: 527kcal
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.
Nutrition
Calories: 527kcal | Carbohydrates: 38g | Protein: 6g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 51mg | Sodium: 153mg | Potassium: 143mg | Fiber: 1g | Sugar: 16g | Vitamin A: 565IU | Vitamin C: 0.4mg | Calcium: 82mg | Iron: 1mg