Passion Fruit Cream Cornucopias

To make the puff pastry cornucopias, lightly grease 12 metal cream horn molds with cooking spray. Using a sharp knife or pizza cutter, cut the puff pastry sheet into 12 equal strips. Wrap the strips around the corn molds, overlapping them slightly so that there are no open spaces. Lightly brush them with eggwash and sprinkle with demerera sugar. Bake at 400 degrees for about 12 minutes, or until puffed and golden. Repeat with 2nd sheet of pastry.

Pour the Morad Passion Fruit wine into a small saucepan and reduce until thickened, about 1-2 tablespoons.

To make the pastry cream, place the coconut milk and sugar into a saucepan and heat until scalded. In the meantime, whisk the egg yolks until fluffy and add in the cornstarch. Continue to whisk until all the starch is incorporated and the mixture is smooth. Slowly pour the milk into the eggs, whisking continuosly as you warm the egg mixture with the milk. Pour the mixture back into the saucepan and continue to whisk over medium heat until the cream begins thicken and boil. Whisk in 1 tablespoon of the reduced passion fruit wine and set the cream aside to cool. Refrigerate until set.

Fill a pastry bag with the passion fruit cream and pipe into the puff pastry cornucopias. Sprinkle with confectioner’s sugar.

NOTE: If you don’t have cream horn molds, you can make your own by wrapping sugar cones in aluminum foil.