Schillerlöckchen (Cream Horns)

Preheat the oven to 220 °C (top and bottom heat).

Rinse the baking sheet and cream horn molds with cold water and do not dry them.

Roll out the puff pastry on a lightly floured surface into a rectangle of about 18 × 26 cm.

Cut the dough lengthwise into 12 strips about 1.5 cm wide.

Beat the egg yolks with 2 tbsp cream and brush only one half of each dough strip lengthwise with the mixture.

Wrap each dough strip around a mold so that the unbrushed side faces the mold, then wind it spirally so the brushed half overlaps the next strip.

Place the molds on the baking sheet and bake the cream horns on the middle rack for about 12 minutes until golden.

Carefully remove the molds from the still-hot cream horns and let the pastry cool completely on a wire rack.

Whip the cream with the sifted powdered sugar until stiff. Wash the raspberries, pat dry and gently fold them into the cream.

Fill the cooled cream horns with the raspberry cream and serve immediately.