Black Forest gâteau cream horns

These cream horns take on the fabulous flavours of a Black Forest gâteau, with kirsch soaked cherries, chocolate and toasted almonds.

For this recipe you will need 12 cream horn moulds and a piping bag fitted with a small plain nozzle.


For the chocolate rough puff pastry

For the Black Forest gâteau filling

  • 300ml/10fl oz double cream
  • 250g/9oz black cherries in kirsch flavoured syrup (drained weight), 12 reserved and the rest chopped
  • 2 tbsp syrup from black cherries (see above)
  • 2 tbsp kirsch
  • few drops of almond extract
  • 50g/1¾oz icing sugar
  • 50g/1¾oz toasted flaked almonds, plus extra for decoration

For the chocolate ganache