Cream Horns are a delightful, elegant treat featuring crisp, golden puff pastry shells filled with rich, sweet whipped cream. Whether for a special occasion or a simple indulgence, these cream-filled pastries are sure to impress with their delicate, flaky texture and creamy center.
Why You’ll Love This Recipe
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Light and flaky pastry: The puff pastry shell is golden, buttery, and perfectly crisp, providing the ideal contrast to the creamy filling.
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Customizable filling: The whipped cream filling is rich and smooth, and adding cream cheese gives it extra richness and a tangy twist.
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Perfect for any occasion: These cream horns make an excellent dessert for parties, holidays, or as a special treat with your afternoon tea.
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Quick and easy: With store-bought puff pastry, these come together in no time!
Ingredients (Makes 8-10 Cream Horns)
For the Pastry Shells:
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1 sheet puff pastry, thawed
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1 egg, beaten (for egg wash)
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Granulated sugar (optional, for sprinkling)
For the Cream Filling:
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1 cup heavy whipping cream
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1/4 cup powdered sugar
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1 tsp vanilla extract
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Optional: 2-3 tbsp cream cheese for extra richness
Tools Needed:
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Cream horn molds (or make your own with foil)
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Piping bag or zip-top bag with a star tip
Tips for Success
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Chill the cream: To ensure the whipped cream achieves stiff peaks, make sure the bowl and the cream are both well-chilled.
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Don’t skip the egg wash: Brushing the puff pastry with beaten egg ensures a golden, shiny finish.
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Cool completely: Let the pastry shells cool fully before filling to prevent the cream from melting or becoming too runny.
Instructions
1. Prepare the Pastry Shells
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Roll out the puff pastry on a lightly floured surface, then cut it into 1-inch-wide strips.
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Wrap each strip of puff pastry around a cream horn mold, overlapping the pastry slightly as you go to ensure it holds its shape during baking.
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Brush the pastry with the beaten egg and sprinkle with granulated sugar (if using) for added sweetness and a golden finish.
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Place the wrapped molds on the prepared baking sheet and bake for 12-15 minutes, or until the pastry is golden and puffed.
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Once baked, allow the pastry shells to cool completely on a wire rack, then carefully remove the molds.
2. Make the Cream Filling
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In a chilled mixing bowl, whip the heavy cream until soft peaks form.
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Add the powdered sugar and vanilla extract (and cream cheese if using) and continue whipping until stiff peaks form.
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Transfer the whipped cream to a piping bag fitted with a star tip.
3. Assemble the Cream Horns
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Pipe the whipped cream into each cooled pastry shell, filling from both ends to ensure an even distribution of the creamy filling.
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Serve immediately or refrigerate for up to 2 hours before serving to keep them fresh.
Storage
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If you have leftover cream horns, store them in an airtight container in the fridge for up to 2 days. They are best enjoyed fresh, but can be refrigerated until you’re ready to serve.
FAQ: Cream Horns
1. Can I use a different filling for the cream horns?
Yes! You can customize the filling by using flavored whipped cream, chocolate ganache, or even a pastry cream. For a dairy-free version, you could try using coconut cream or a plant-based whipped cream.
2. Can I make my own puff pastry instead of using store-bought?
Certainly! If you prefer homemade puff pastry, you can make it from scratch. However, store-bought puff pastry saves time and still results in a delicious, flaky shell.
3. How do I make my own cream horn molds?
If you don’t have cream horn molds, you can easily create your own by rolling aluminum foil into tube shapes. Just make sure the foil is smooth and tightly rolled so the pastry doesn’t stick.
4. Can I freeze cream horns?
Yes, you can freeze the unbaked pastry shells. Assemble the cream horns on the molds, freeze them until solid, and then bake them from frozen, adding a few extra minutes to the baking time. After baking, you can store them in the freezer without the filling. Just pipe the cream into the shells when you’re ready to serve.
5. Can I make these cream horns ahead of time?
You can prepare the pastry shells a day in advance and store them in an airtight container at room temperature. Whip the cream and fill the shells just before serving for the best texture.
6. What kind of sugar should I use for the cream filling?
You can use powdered sugar to sweeten the whipped cream as it dissolves more easily than granulated sugar. If you want a slightly less sweet filling, feel free to adjust the sugar amount to taste.
7. How do I know when the puff pastry is done?
The puff pastry is done when it’s golden brown and puffy. The texture should be crisp and flaky. If it’s still pale, give it a few more minutes in the oven.
8. How should I serve cream horns?
Cream horns are perfect as a dessert at parties, with afternoon tea, or simply as a sweet treat after dinner. They are best served fresh, but you can refrigerate them for up to 2 hours if necessary.
Conclusion
These Cream Horns are a decadent and elegant treat that’s sure to impress your guests. With their flaky puff pastry, rich cream filling, and sweet finish, they’re perfect for any occasion. Whether you serve them at a party, enjoy them with tea, or treat yourself to something special, these cream horns are guaranteed to be a hit!
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Cream Horns: A Deliciously Flaky and Creamy Dessert
- Total Time: 40 minutes
- Yield: undefined
- Diet: Vegetarian
Description
Cream Horns are a delightful, elegant treat featuring crisp, golden puff pastry shells filled with rich, sweet whipped cream. Perfect for special occasions or a simple indulgence, these cream-filled pastries are sure to impress with their delicate, flaky texture and creamy center.
Ingredients
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Granulated sugar (optional, for sprinkling)
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Optional: 2-3 tbsp cream cheese for extra richness
Cream horn molds (or make your own with foil)
Piping bag or zip-top bag with a star tip
Instructions
- Prepare the Pastry Shells: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry and cut into 1-inch-wide strips. Wrap each strip around a cream horn mold, brushing with beaten egg and sprinkling with granulated sugar (if using). Bake for 12-15 minutes until golden and puffed. Let cool completely on a wire rack, then remove the molds.
- Make the Cream Filling: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla extract, and cream cheese (if using), then continue whipping until stiff peaks form. Transfer to a piping bag with a star tip.
- Assemble the Cream Horns: Pipe the whipped cream into each cooled pastry shell, filling both ends evenly. Serve immediately or refrigerate for up to 2 hours before serving to keep them fresh.
Notes
- For extra flavor, consider adding a dash of cinnamon or nutmeg to the whipped cream mixture.
- If you don’t have cream horn molds, you can create your own by wrapping aluminum foil into cone shapes and using them as molds.
- For a lighter filling, you can substitute some of the heavy cream with Greek yogurt or whipped coconut cream for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cream horn
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 50 mg
