Mummy Cream Horns

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 8
Calories 377, total fat 26 G., saturated fats 15 G., proteins 3 G., carbohydrates 38 G., fiber 1 G., cholesterol 80 mg, sodium 53 mg, sugar 34 G.

Easy to make, adorable, and a little spooky, these ice cream cone mummies are the perfect treat for a Halloween party. If you don't have special metal cones or straws, you can wrap ice cream cones in foil and use those instead.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Horns

1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Filling

1 cup heavy cream
1/4 cup powdered sugar

Glaze

1 and 1/4 cups powdered sugar, plus extra for dusting
55 g unsalted butter, melted
3 tbsp. milk
A pinch of fine salt
16 candy eyes
Special equipment: 8 foil-wrapped metal cones or ice cream cones, 2 pastry bags, pastry brush

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, eggs, cream, powdered sugar, butter, milk

Cooking the dish according to the recipe:

Horns:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Spray 8 foil-lined metal ice cream cones or ice cream cones with cooking spray. Cut the puff pastry into 8 equal strips. Starting at the pointed end of each cone, wrap a strip of pastry around it, slightly overlapping the turns to completely cover the cone with a spiral of pastry. Lightly brush the pastry with beaten egg and place the cones, seam-side down, on the prepared baking sheet. Bake until golden brown, about 20 minutes. Let the cones cool on the cones, then remove them.

Filling:

Using a mixer, beat the cream and powdered sugar in a medium bowl until stiff peaks form. Transfer the cream to a pastry bag and refrigerate until ready to use.
Glaze:

Combine sugar, butter, milk, and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
Assembly:

Fill each cone with whipped cream. Dust with powdered sugar, coating completely. Pipe a small amount of icing onto the back of each candy eye and attach two eyes to each cone. Pipe the icing in a zigzag pattern onto each cone, like mummy bandages.