Mocha-Filled Cream Horns

Prepare and chill Quick-Method Puff Pastry Dough. Line a baking sheet with parchment paper or plain brown paper.

On a lightly floured surface roll the puff pastry dough into a 16x12-inch rectangle. Using a sharp knife, cut pastry lengthwise into twelve 16x1-inch strips. (If using purchased pastry, unfold and roll each sheet into a 12x10-inch rectangle. Cut each sheet into twelve 10x1-inch strips. Press 2 strips of purchased pastry together at ends to make a long strip; repeat with remaining strips.)3 Wrap each strip of dough around a well-greased cream horn mold or 3/4-inch-wide cannoli tube. Overlap layers slightly and press gently. Place 1 inch apart on the prepared baking sheet. In a small bowl beat egg white and water using a fork; use a brush over pastry. Sprinkle with the sugar.

Bake in a 425 degree F oven for 15 to 20 minutes or until golden for Quick-Method pastry (12 to 15 minutes for purchased pastry). Transfer to a wire rack. While still warm, slightly twist the molds and remove from pastry horns. Cool on a wire rack.

Prepare Mocha Pastry Cream; chill. Spoon cream mixture into a pastry bag fitted with a large star tip (about 1-inch opening). Pipe cream into each horn. If desired, chill up to 1 hour. Makes 12 cream horns. Mocha Pastry Cream In a heavy saucepan stir together 1/2 cup sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt. Gradually stir in 1-1/2 cups half-and-half or light cream; 4 ounces semisweet chocolate, chopped; and 1 tablespoon instant coffee crystals. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir about half of the hot mixture into 4 beaten egg yolks. Return all of the yolk mixture to the saucepan. Bring to a gently boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Cook and stir for 2 minutes. Remove from heat; stir in 1 teaspoon vanilla. Transfer to a bowl. Cover surface with plastic wrap. Cool slightly. Chill 2 to 3 hours or until cold (do not stir). In a chilled small mixing bowl beat 1/2 cup whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using.