Preheat the oven to 400°F (200°C) and grease metal cream horn molds generously with butter.

Lightly dust one puff pastry sheet with 1 tablespoon of sifted powdered sugar.

Slice the pastry into strips approximately 1 cm (1/3–1/2 inch) wide.

Wrap each strip around a prepared mold, starting from the tip and slightly overlapping as you go. Use one strip for minis or combine strips for larger horns.

Place wrapped molds seam-side down on a parchment-lined baking tray and lightly brush each with milk.

Bake for 10–15 minutes, or until golden and crisp. Let cool before removing from molds.

To fill, spoon a small amount of raspberry jam into the base of each horn if desired.

Use a piping bag to fill horns with your choice of buttercream, whipped cream, or pastry cream.

Top with half a raspberry and finish with a dusting of powdered sugar.

For buttercream: Mix gelatin with 1/4 cup water and let it bloom for 5 minutes, then gently heat to dissolve. Cool to room temperature.

Beat butter and sugar until fluffy. Slowly pour in the cooled gelatin mixture while mixing.

Gradually add the remaining 1/4 cup cold water and cream of tartar (if using), beating until light and smooth.