Evil Cream Horns

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12 people

Nonstick cooking spray
2 sheets puff pastry, thawed
1 egg, beaten with 1 tablespoon water (for egg wash to brush on pastry)
4 tablespoons (or more) black decorating sugar
2 teaspoons plain gelatin
3 scant tablespoons water
2 cups heavy cream
½ cup confectioners sugar
2 tablespoons seedless blackberry preserves
1 teaspoon vanilla extract
Purple gel paste (optional)
12 blackberries, for garnish

Prepare the cones.
Fold a 12-inch sheet of aluminum foil n half then roll into a cone shape.
Repeat to make 12 cones.
You can also use bakers' pastry cone molds.
Spray each with cooking spray.
Unfold thawed puff pastry and cut each sheet lengthwise into six equal strips.
Gently stretch a pastry strip until it's a few inches longer and more pliable.
Wrap pastry around a cone, overlapping to prevent gaps in pastry cones; press to adhere dough to ensure attachment during baking.
Seal final edge with egg wash.
Repeat with the remaining dough.
Place pastry horns, seam sides down, on a baking sheet lined with parchment paper, allowing space between each.
Preheat oven to 400ºF.
Brush exposed dough (not the pastry touching paper) with egg wash then sprinkle generously with the black sugar.
Place the bowl of a stand mixer in the freezer to chill.
Bake for 20 minutes, until golden brown.
Remove from oven.
Cool pastry on the shaped cones.
Prepare the cream.
In a small heatproof bowl, combine the gelatin and water.
Let stand for 5 minutes.
Microwave for 10 seconds to liquefy the gelatin; whisk until smooth.
In the chilled mixer bowl, combine the cream, sugar, preserves, and vanilla.
Whip the cream on medium-high, slowly drizzling gelatin into the bowl.
Whip just until stiff peaks form.
If desired, stir in a little purple gel to enhance color of pastry cream.
Chill until ready to use.
Just before serving, transfer the cream to a pastry bag fitted with a large star tip.
Generously fill each horn, then garnish with a blackberry.
Serve immediately (filled cream horns quickly become soggy.)