Valentine’s Edition Cream Horns

Preheat oven to 375°F. Roll puff pastry into a thin rectangle (about 1/8-inch thick). Cut into 1.5-inch wide strips. Wrap each strip around a greased cream horn mold. Seal the ends with water, brush with egg wash, and bake for 20–22 min until golden and crisp. Cool slightly, then remove from molds and cool fully.

For the filling: Heat egg whites and sugar over a water bath until sugar dissolves and reaches 160°F. Whip until stiff, glossy peaks form, and mixture cools to room temp. Switch to paddle attachment, beat in butter (a little at a time), then vanilla. Pipe buttercream into cooled pastry cones.

Tuck in a fresh raspberry and dust the tops with crushed freeze-dried raspberry for a festive finish.