Instructions

MAKE THE ROUGH PUFF PASTRY:
In a large bowl combine flour and salt. Add cold butter cubes and toss to coat with flour.
Do NOT work the butter in you want visible chunks.
Make a well in the center and add ice water gradually mixing with a fork until dough just comes together. Dough should be shaggy with large butter pieces visible.
Turn onto a lightly floured surface. Roll into a rectangle about 8x12 inches. Fold into thirds like a letter this is your first turn.
Rotate 90 degrees roll out again to 8x12 inches and fold into thirds. Wrap in plastic and refrigerate 30 minutes.
Keeping butter cold is critical work quickly and chill between turns.
Repeat the rolling and folding process two more times for 4 turns total chilling 30 minutes between turns. After final turn chill at least 1 hour or overnight.

SHAPE AND BAKE THE HORNS:
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Freeze cream horn molds for 15 minutes before wrapping this helps prevent butter leakage.
On a floured surface roll pastry to 1/8-inch thickness. Cut into 8 strips about 1 inch wide and 10-12 inches long.
Wrap each strip around a frozen mold in a spiral overlapping slightly starting at the pointed end. Place seam-side down on prepared baking sheets spacing 2 inches apart.
Brush with beaten egg wash and sprinkle with granulated sugar.
CRITICAL Toby's horns needed longer baking: Bake 25-30 minutes until deep golden brown and fully puffed. Watch for rich color development and crisp layers not pale pastry. Rotate pans halfway through.
Cool 5 minutes on pans then carefully twist molds to remove. Cool horns completely on wire rack.

MAKE THE CHOCOLATE GANACHE:
Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering.
Pour hot cream over chocolate and let sit 2 minutes. Stir until smooth and glossy.
Add butter and coffee liqueur stirring until incorporated.
Let cool to room temperature until thickened but still dippable about 30-45 minutes.

MAKE THE COFFEE LIQUEUR CREAM:
In a chilled bowl combine heavy cream powdered sugar cooled espresso mixture coffee liqueur and vanilla.
Whip until stiff peaks form. Transfer to piping bag fitted with large star tip. Refrigerate until ready to use.

ASSEMBLE THE CREAM HORNS:
Dip the wide end of each cooled horn into the chocolate ganache creating a 1-inch coating. Let excess drip off. Place on parchment paper.
For beautiful colors: allow ganache to set slightly but remain tacky then dust lightly with cocoa powder or add a contrasting drizzle if desired.
Once ganache is set about 15 minutes pipe coffee cream filling into each horn from the wide end filling completely.
Serve immediately or refrigerate up to 2 hours before serving.