Wrap the forms in baking paper or oil them.
Cut puff pastry in 1 to 1,5 cm stripes. Wrap around the forms to form a horn ( overlap slightly).
Bake in preheated oven for about 15 min at 220° C.
Leave to cool down for 2 minutes and remove carefully from forms.
Optional dip horns in melted chocolate and in coconut flakes.
Cream:
Whipp egg white with 50 g sugar until it is stiff.
Boil 75 ml water with the 190 g sugar. Counting 3 minutes starting from boiling point.
Pour syrup slowly in meringue whilst stirring.
Add vanilla sugar.
Fill warm cream in piping bag and fill in horns.
Originally cream horns are simply covered with icing sugar.