Cream Horns

These are a cream filled Product made from puff Pastry. Puff pastry is absolute madness. It's made to rise without any yeast or baking soda, and they acomplish this by lots of layers of dough and butter. Here's how it works: you lay a sheet of the finished dough out, and mix some butter and flour to make the butter about a playdough texture. lay the butter dough over the pastry dough. Fold in the botton third just a bit past the middle, so where the flap is theres now a layer of bead, than butter, than bread. fold the remaining flap over that so now its 5 layers: bread, butter, bread, butter, bread. Let it rest 20 minutes, than roll it out very thin with a rolling pin, and do another set of 1/3 folds, whcih trippled the layers. It goes from 5 to 15. wait another 20 minutes and repeat to go from 15 to 45. you do this 5 times, so that when you're done there are (I kid you not) 1,215 layers of bread and butter in a 1/4 inch thick dough. From there, I cut it into strip, which I wrapped around metal cones and baked off. The pastry slides right off the cones when cooked, and then I filled it white whipped vanilla "better cream".