Using a ruler cut the ready rolled puff pastry into 9 long lengths (along the longer side of your pastry rectangle) Brush the pastry strips with water.

Top Tip: do not let the pastry go further than the end of the cone as you will struggle to get the cone out after baking.

Place on a lined baking sheet with the end of the pastry facing down.

Repeat with remaining moulds (you normally get 6 in a pack)

Once all cone moulds are covered in rolled pastry brush the tops with water and sprinkle granulated sugar over the tops.

Place in a preheated oven at 200°C | 180°C fan and bake for 10-12 minutes keep an eye on the pastry as it can brown quite quickly.

Once baked place on a cooling rack for 5 minutes and then carefully tease the mould out of the pastry cone. It should come out without too much of a fight if you’ve oiled the cones well enough. Be careful, the metal moulds may still be quite hot to the touch.

Allow moulds to cool and repeat steps 2-4 with remaining 3 strips of pastry. Remember to re-oil the moulds before rolling your pastry up.

Melt the chocolate in the microwave or in a bowl over a basin of hot water. Take a teaspoon of chocolate and spoon a little chocolate into the cone holding it at a 45° angle.

Let the chocolate drip down to the bottom of the inner cone and gently rotate the cone in your fingers to coat the rest of the inner sides.

Using a cocktail stick or skewer, tease the chocolate into any gaps and dips in the puff pastry.

Once the cones are all coated pop into the fridge for 10 mins to set the chocolate before piping in your cream.

Whip the double cream and 2tbsp icing sugar until you reach a semi-firm piping consistency.

Using a piping bag and nozzle of your choice pipe cream into each horn until it stands proud of the pastry cone.

To decorate simply choose a fruit, grated chocolate, sprinkles or keep the cone plain.