Instructions

MAKE THE PROPER LAMINATED PUFF PASTRY:
CRITICAL FIX for Paul's feedback: I think the pastry you haven't got a lot of lamination on that. You can see it's almost like a short crust it's not flaking.
CRITICAL FIX for Prue's feedback: Yes it's a bit cakey.
In a large bowl, combine flour, salt, and sugar.
Add cold butter cubes and toss to coat with flour, but DO NOT rub in - keep pieces intact and large.
Mix ice water with lemon juice. Make a well in flour and pour in liquid.
Using a fork, bring together into a very shaggy dough with large visible butter pieces.
Turn onto floured surface and shape into a rough rectangle.
Roll out to about 8x16 inches. The butter should still be in large distinct pieces.
Fold into thirds like a letter. Turn 90 degrees.
Roll out again and fold into thirds. Wrap and refrigerate 30 minutes.
Repeat rolling and folding process 4 MORE times (6 turns total for proper lamination), chilling 30 minutes between each turn.
This creates the layers needed for flaking rather than cakey texture.
After final turn, wrap and refrigerate at least 2 hours or overnight.

MAKE THE CLEMENTINE CURD:
In a heatproof bowl, whisk together clementine zest, juice, sugar, whole eggs, and egg yolks.
Set bowl over simmering water (double boiler method).
Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon, about 10-12 minutes.
Prue's praise: The clementine brings a bit of acidity and cuts the chocolate.
Remove from heat and whisk in butter cubes one at a time until smooth.
Strain through fine-mesh sieve into clean bowl. Add salt.
Press plastic wrap directly onto surface and refrigerate until cold and thick.

MAKE THE DARK CHOCOLATE SALTED MOUSSE:
Melt dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth. Let cool slightly.
In a separate bowl, beat egg yolks with 2 tablespoons sugar until pale and thick.
Fold melted chocolate into egg yolk mixture.
Stir in flaky sea salt and vanilla extract.
In a clean bowl, whip heavy cream to soft peaks. Fold into chocolate mixture in three additions.
In another clean bowl, beat egg whites with cream of tartar to soft peaks.
Gradually add remaining 1 tablespoon sugar and beat to stiff peaks.
Gently fold egg whites into chocolate mixture in three additions.
This is Tom's dark chocolate and clementine creation.
Transfer to piping bag and refrigerate until firm, at least 2 hours.

SHAPE AND BAKE THE CREAM HORNS:
Preheat oven to 400°F. Line baking sheets with parchment paper.
Roll out chilled puff pastry to 1/8-inch thickness.
Cut into long strips about 1 inch wide.
Lightly grease cream horn molds.
Starting at pointed end, wrap pastry strip around mold in overlapping spirals.
Place seam-side down on baking sheet.
Brush with egg wash, avoiding the metal mold.
Bake for 20-25 minutes until deep golden brown and properly laminated with visible flaky layers.
Let cool 5 minutes, then carefully twist and remove from molds.
Cool completely on wire rack.

ASSEMBLE THE CREAM HORNS:
Judge's praise when both fillings present: If you get both the fillings it's absolutely delicious.
First, pipe dark chocolate salted mousse into each horn, filling about halfway.
Add a layer of clementine curd in the center.
Pipe more chocolate mousse to fill the rest of the horn and create decorative swirls at the opening.
Alternatively, create distinct sections of each filling for visual contrast.

GARNISH:
Top with dark chocolate shavings.
If desired, add candied clementine peel.
Finish with a tiny sprinkle of flaky sea salt.
Refrigerate until ready to serve, up to 4 hours.