Steps
- Preheat the oven to 400°F / 200°C. Lightly oil metal cream-horn molds. Cut 375g of ready-rolled puff pastry lengthwise into ½in / 1cm strips.
- Wrap strips around the molds from the tips upward, overlapping slightly. Brush with 1 beaten medium egg and sprinkle with 100g of demerara sugar.
- Lay on a nonstick baking sheet and bake for 10-12 minutes, until golden and crisp. Cool completely on a rack, then carefully remove the molds.
- Purée half of 200g of fresh raspberries. Whip 600ml of whipping cream to soft peaks, then mix in 2 tablespoons of superfine sugar and the seeds from 1 vanilla bean.
- Fold in the raspberry purée. Pipe into the horns with a large star nozzle and finish with the remaining raspberries.