Cream horns require wrapping pastry strips around cone-shaped molds to create their distinctive shape. Cut pastry into strips about one inch wide, keeping edges neat for professional appearance. Starting at the pointed end of the mold, wrap the pastry strip in a spiral, overlapping each layer slightly to prevent gaps. The pastry should be snug but not stretched, as stretching causes shrinkage during baking. Brush the final edge with water or egg wash to seal. Chill wrapped molds before baking to help pastry hold its shape. After baking and cooling slightly, gently twist and remove molds while horns are still warm - waiting too long makes removal difficult.