Step 1

Preheat the oven to 400 degrees F. Line baking with parchment paper and set aside.

Step 2

Lightly spray the cream horn molds with non-stick cooking spray, set aside.

Step 3

Whisk together the egg and water in a small bowl, set aside.

Step 4

Doing one at a time, unfold one of the puff pastry sheets. Using a rolling pin, flatten it out.

Step 5

Cut the pastry into 8 1-inch sections, discarding any scraps. Starting at the tip of one of the molds, begin to wrap a pastry strip around the mold. Gently pressing together to seal. Then, place the molds seam side down onto a prepared baking sheet.

Step 6

Next, using your egg wash, brush the exposed pastry until coated.

Step 7

Place in the oven and bake for 14-16 minutes until puffed and slightly golden brown. Once done, remove from the oven and let them cool on the baking sheet while still in the mold.

Step 8

These will need to be baked in batches, so continue to wrap your molds while your batches are baking.

Step 9

Once all of the horns are baked, transfer them to a wire rack to completely cool.

Step 10

While the horns cool, make the filling. In the body of a stand mixer fitted with the whisk attachment, add the cream cheese and whip until smooth.

Step 11

Next, a little at a time add in the powdered sugar until fully combined, making sure to scrape down sides if needed. Then stir in the vanilla extract.

Step 12

Slowly stream in the heavy cream until it is completely mixed in. Scrape down the sides of the mixer, then place the mixer speed on medium-high and whip until stiff peaks form, this will take roughly about 1 minute.

Step 13

Remove half of the cream and place into a bowl, then add the cocoa powder to the remaining cream in stand mixer and mix it in until combined.

Step 14

If desired you can lightly dust your horns with powdered sugar.

Step 15

Using a pastry bag with an open star tip (or any tip or even a plastic bag with the corner cut off) fill the cream horns with the cream. Filling half of the cream horns with the vanilla cream and the other half with the chocolate cream.

Step 16

Serve immediately.