Cream Horns with Puff Pastry are a crunchy, light puff pastry wrapped around a sweet and smooth creamy filling. Perfect for parties and celebrations!
Hey there, pastry bakers! Today we’re going on a super fun journey, making a yummy treat that’s both fancy and tasty – the awesome Cream Horns with Puff Pastry. This pastry is like a flavor party, with crunchy, light puff pastry wrapped around a smooth cream filling.
It’s so good, it will tickle your taste buds and make you want more. Come along as we dive into the fun steps of making this fantastic dessert that is sure to wow your friends and family. Let’s roll up our sleeves and get started!
Cream Horns with Puff Pastry are an enchanting treat that can brighten up any occasion. With their flaky puff pastry shells and creamy filling, they’re a delight in every bite.
So, why wait? Take out your baking trays, roll up your sleeves, and let the magic begin in your kitchen today!
Cream Horns
Common Questions About Cream Horns with Puff Pastry
Why Is My Puff Pastry Not Rising?
Puff pastry rises due to the steam generated by the butter layers in the dough. If it’s not rising, it could be because it’s not cold enough when it goes into the oven. You should always make sure your puff pastry is properly chilled before baking.
Can Cream Horns Be Made Ahead of Time?
Yes, your cream horns can be made a day in advance. Be aware; make sure to fill them with the cream just before serving to avoid a soggy pastry.
What Are Cream Horn Molds?
Cream horn molds are a special, cone-shaped pastry mold. The metal molds are used in baking to give certain pastries, like cream horns or lady locks, their unique hollow, spiral shape.
Usually made of stainless steel or aluminum, these molds are wrapped in pastry dough before baking. Once the pastry is baked and cooled, the mold is removed, leaving a perfectly shaped hollow cone ready to be filled with cream, custard, or any of your favorite fillings.
If you don’t have your own molds, try using some aluminum foil for a DIY version!
Storage
There is a good chance these delicious cream horns will be devoured quickly! If you do have leftovers, here are some pointers.
Refrigerator
Store leftover cream horns in an airtight container (like Tupperware or a Ziploc bag) in the fridge. They can stay fresh for up to 3 days. Remember, it’s best to store the unfilled pastry horns and whipped cream separately and assemble them just before serving.
Freezer
You can freeze unfilled pastry horns for up to a month. Thaw at room temperature when ready to use.
Tips
These are the perfect dessert to be served after just about any meal. Your homemade cream horns will be wow your whole dinner party!
- Make sure your puff pastry is properly chilled before baking. This ensures a nice rise and golden brown color.
- Always remember to line your baking tray with parchment paper or a silicone baking mat to prevent the pastry horns from sticking.
- When applying the egg wash, get into all the cracks to give your pastry horns a lovely, even golden color.
- Don’t overfill your pastry horns. Leaving a bit of space will prevent the cream from spilling out and making a mess.
- Add a touch of magic to your cream horns by dusting them with a little extra confectioner’s sugar before serving.
- Clear Vanilla Extract: by using the clear vanilla, the whipped cream will stay white and not off-color from regular vanilla.
Ingredients
I love the dusting of powdered sugar on these. It makes them pop visually and adds just the right amount of sweetness!
- Puff pastry
- Large egg
- Water
- Heavy whipping cream
- Confectioner’s sugar
- Clear vanilla extract
- Serving Options: Strawberries, Raspberries, Chocolate Sauce or Hot Fudge Sauce
How to Make Cream Horns with Puff Pastry
You won’t find pastries like these at your local grocery store. Save this recipe card for later when you want to impress your dinner guests. You’ll get a five-star rating every time!
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Unroll 1 sheet of the thawed puff pastry onto a lightly floured surface.
- Cut the pastry into strips using the creases as a divider, cutting each section into 4 strips.
- In a small bowl, beat together the egg and water.
- Flip each strip over and using your finger or small brush, wet the edge to the left and both ends with water.
- Wrap a pastry strip around the cream horn mold diagonally from one end to the other, slightly overlapping each turn. It will take 2 strips to cover 1 horn.
- Brush the wrapped molds with the egg wash, be sure to get into the cracks.
- Bake for 12-15 minutes or until golden brown.
- Remove them from the oven and place them on a wire rack to cool completely. Then remove the molds.
- Meanwhile, chill the bowl you will be beating the filling in.
- When the horns are cooled completely, remove the bowl from the refrigerator and pour in the chilled heavy whipping cream and vanilla extract.
- Beat until soft peaks form.
- Add the sifted confectioner’s sugar and continue beating until stiff peaks form
- Transfer the cream to a pastry bag and fill each horn.
- Dust with additional confectioner’s sugar if you like and serve with fruit or a drizzle of chocolate sauce
- Store leftovers in the refrigerator.
Kitchen Supplies You’ll Need for Cream Horns with Puff Pastry
Keep a good, sharp knife on hand for cutting the puff pastries. They’ll have creases, but that doesn’t always mean they come apart easily!
- Oven
- Baking sheet pan
- Parchment paper or a silicone baking mat
- Lightly floured surface
- Small bowl
- Cream horn molds
- Wire rack
- Refrigerator
- Bowl for beating the filling
- Pastry bag
What to Serve With Cream Horns with Puff Pastry
Cream horns, with their flaky pastry outside and whipped cream filling, are the ideal sweet treat to end a satisfying, big dinner. They’re like the cherry on top of a fantastic meal!
Not only that, but they’re also really versatile. Imagine having a fancy high tea with friends, and on the menu are these delicious pastries, our wonderful cream horns recipe.
Or picture taking a break in your afternoon, sitting down with a warm cup of coffee and a cream horn – now that sounds like a perfect moment, doesn’t it?
These pastries are not just yummy, they make every occasion a little bit more special.
Why You Should Make Cream Horns with Puff Pastry
This cream horn recipe is the easiest way to make special occasions just a little bit more amazing.
- They’re delicious and beautiful, perfect for impressing guests at parties.
- Making cream horns can be a fun activity to do with kids.
- These pastries can be customized with various fillings and toppings according to your preference.
- Cream horns make for a light and delightful dessert that isn’t overwhelmingly sweet.
Variations and Add-Ins for Cream Horns with Puff Pastry
I love using heavy cream to make my own homemade whipped topping. As you make your own pastries, consider some of these ideas to change things up!
- Swap the vanilla cream filling with lemon cream for a tangy twist.
- Add mini chocolate chips to your cream for a chocolatey surprise.
- Dip the wide end of the pastry horn in melted chocolate for extra indulgence.
- Sprinkle some crushed nuts on top for an added crunch.
Cream Horns Recipe
If you love this easy cream horns recipe, you’re going to love these other pretty treats too. Please click each link below to find the easy, printable recipe!
More Great Treat Recipes
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Cream Horns with Puff Pastry
Ingredients
- 17.3 oz puff pastry thawed (1 box)
- 1 large egg
- 1 tablespoon water
- 1 cup heavy whipping cream
- ¼ cup confectioner’s sugar sifted plus more for dusting if you like
- 1 teaspoon clear vanilla extract **see notes
Serving Options
Strawberries
Raspberries
Chocolate Sauce or Hot Fudge Sauce
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Unroll 1 sheet of the thawed puff pastry onto a lightly floured surface.
- Cut the pastry into strips using the creases as a divider, cutting each section into 4 strips.
- In a small bowl, beat together the egg and water.
- Flip each strip over and using your finger or small brush, wet the edge to the left and both ends with water.
- Wrap a pastry strip around the cream horn mold diagonally from one end to the other, slightly overlapping each turn. It will take 2 strips to cover 1 horn.
- Brush the wrapped molds with the egg wash, be sure to get into the cracks.
- Bake for 12-15 minutes or until golden brown.
- Remove them from the oven and place them on a wire rack to cool completely. Then remove the molds.
- Meanwhile, chill the bowl you will be beating the filling in.
- When the horns are cooled completely, remove the bowl from the refrigerator and pour in the chilled heavy whipping cream and vanilla extract.
- Beat until soft peaks form.
- Add the sifted confectioner’s sugar and continue beating until stiff peaks form
- Transfer the cream to a pastry bag and fill each horn.
- Dust with additional confectioner’s sugar if you like and serve with fruit or a drizzle of chocolate sauce
- Store leftovers in the refrigerator.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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