Method (cream horns)

1. Preheat oven to 180ºC fan and lightly grease the cone moulds with dairy-free butter. Line a baking tray with grease proof paper.
2. Unroll the puff pastry sheet, and use a rolling pin to flatten. Use a knife or pizza cutter to cut strips, between ½ inch or 1cm in thickness.
3. Fold the pastry strip over the end of the mould, wind the pastry around the mould overlapping slightly. (refer to video for reference). If the whole cone isn’t covered, simply add more strips to cover.
4. Place the horns on the lined baking tray with the end of the pastry down so that it doesn’t pop up during baking. Brush each horn with some dairy-free milk. Optional: You can sprinkle over some granulated sugar to make the pastry a-little crispier.
5. Bake in the middle of the oven for 10-12 minutes, or until the pastry is golden brown in colour. Once baked, remove from the oven and allow to cool fully before separating the cones from the moulds. To do this, simply twist the mould out of the pastry horn, as we greased the mould, it’ll just slide out.
6. Set aside until ready to fill.

Method (fillings)

1. In a large mixing bowl, add in the whipping cream and whip until thick and stiff peaks. You can whip using a stand mixer with balloon whisk attachment or hand mixer. Transfer this into a piping bag fitted with a large star tip nozzle.
2. Pipe some cream into the horn, then add in some berry jam. Repeat until you have a few layers of cram and jam in each horn. Transfer to the fridge while you make the decorations.

Method (chocolate eyes)

1. Line a baking tray with grease proof paper.
2. Melt the white chocolate in a microwave or on the hob using a bain-marie until smooth. Repeat for the dark chocolate adding in a dot of black food gel, not too much or this could seize the chocolate. 
3. Add small dots of white chocolate onto the lined tray. Freeze to set, then add a small dot of the black chocolate on top to make the eyes. Chill until set.
4. In a bowl, add in the icing sugar. Add the dairy-free milk until you have a smooth icing, similar to toothpaste consistency. If it feels too thin, add more icing sugar. If it’s not easy to drizzle add in a-little more milk.
5. Transfer into a piping bag and snip off the tip. Drizzle the icing al over the cream horn. 
6. While the icing is still wet, press on 2 eyes to make the mummy.
7. Allow the icing to set at room temperature or in the fridge.
8. Tuck in and enjoy!