I bought those ones you saw the other day, and while good, I wasn't impressed and thought they should have been better. Talked to the baker at Albertson's and she laughed (they buy their's). On to another bakery!!

Talked to another baker and she told me several things. The puff pastry dough you get in the freezer section is too thick. Need to thaw it out, and roll out thinner. Use baker's sugar or sugar sprinkles on the counter, and roll the dough in that. One sheet makes 12 horns. Make sure to grease the metal cones liberally, and the dough will push them right out when cooking. Egg wash the pastry to get that golden look. 350 degrees for 18-20 minutes is plenty. Pull the horns 1-2 minutes before they look done, as they will continue to get hard while cooling. Chill the creme for an hour or two in an ice bath, after covering the surface with Saran Wrap, to prevent getting a skin on it. Put it all in a Zip-Lock, cut the corner off, and pipe it out of that. Turned out great.

Your killing me, that looks great

Sweet

He who laughs last..............

That makes me hungry for a doughnut run.

Excellent!