Cream Horns are a delightful pastry that combines crisp, golden layers of puff pastry with a luscious, creamy filling. These elegant, cone-shaped treats are as beautiful as they are delicious, making them perfect for parties, holidays, or any occasion where you want to impress. The delicate crunch of the pastry contrasts perfectly with the smooth, lightly sweetened cream inside, offering a texture and flavor combination that’s hard to resist. Whether you’re enjoying them with a cup of coffee in the morning or serving them as a show-stopping dessert, Cream Horns never fail to please. With a handful of simple ingredients and a few clever techniques, you can whip up bakery-worthy results at home. They look intricate but are surprisingly easy to make, even for beginner bakers.
What Makes This Dessert Special?
Cream Horns stand out for their visual appeal and satisfying texture. The pastry bakes up golden and crisp, creating beautiful, delicate layers that shatter with every bite. The sweetened whipped cream or custard filling adds a rich contrast without being overly heavy. Versatile, elegant, and endlessly customizable, Cream Horns can be filled with flavored creams, fruits, or even chocolate for a unique twist.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6 cream horns
Ingredients
For the Pastry Shells:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
- Granulated sugar (for sprinkling)
For the Cream Filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional: pastry cream or custard in place of whipped cream
Instructions
1. Prepare the Pastry
Preheat oven to 400°F (200°C). Lightly flour your surface and roll out the puff pastry into a 10×10 inch square. Cut into 6–8 strips (about 1 inch wide). Lightly grease metal cream horn molds or make your own using foil.
2. Shape the Horns
Wrap each puff pastry strip around the mold, slightly overlapping as you go. Mix the egg and water, then brush the pastry with egg wash. Sprinkle with granulated sugar for a golden, sweet crust.
3. Bake the Shells
Place the pastry horns on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until golden brown and puffed. Remove from the oven and let cool slightly before gently removing them from the molds.
4. Make the Filling and Assemble
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag and fill each cooled pastry horn with the whipped cream. Serve immediately or refrigerate for up to a few hours before serving.
Variations
- Fruit Filling: Add chopped strawberries or raspberries to the cream.
- Chocolate Cream: Mix melted chocolate into the whipped cream or use chocolate ganache.
- Custard or Pastry Cream: Swap the whipped cream for a rich vanilla custard.
- Nutty Topping: Roll the filled ends in chopped pistachios, almonds, or hazelnuts.
- Dusting: Finish with powdered sugar for a classic bakery look.
Equipment You’ll Need
- Rolling pin
- Cream horn molds or foil cones
- Baking sheet
- Mixing bowls
- Electric mixer or whisk
- Piping bag
Nutritional Information (Per Serving, Approx.)
- Calories: ~250
- Carbohydrates: 18g
- Fat: 18g
- Protein: 2g
- Sugar: 10g
Storage Tips
- Refrigeration: Best served fresh, but can be stored in the fridge for up to 1 day.
- Freezing: Store unfilled pastry horns in an airtight container in the freezer for up to 1 month. Reheat and fill when ready to serve.
- Make Ahead: Bake the shells in advance and store them unfilled to keep them crisp.
My Cooking Experience
With over 4 years of baking experience, Cream Horns have become one of my go-to showstoppers. They’re not only visually appealing but also incredibly satisfying to make. I love experimenting with different fillings and toppings to match the season or occasion. Despite their elegant look, the process is straightforward, and the results are always impressive.
Conclusion
Cream Horns are the perfect blend of flaky pastry and rich cream filling, making them a beloved classic with a touch of sophistication. They’re easy enough for a weekend bake yet fancy enough for a celebration. Whether you enjoy them plain, fruity, or chocolatey, once you try them, you’ll want to make them again and again.
Cream Horns
Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly flour your surface and roll out the puff pastry into a 10×10 inch square. Cut into 6–8 strips (about 1 inch wide). Lightly grease metal cream horn molds or make your own using foil.
- Wrap each puff pastry strip around the mold, slightly overlapping as you go. Mix the egg and water, then brush the pastry with egg wash. Sprinkle with granulated sugar for a golden, sweet crust.
- Place the pastry horns on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until golden brown and puffed. Remove from the oven and let cool slightly before gently removing them from the molds.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag and fill each cooled pastry horn with the whipped cream. Serve immediately or refrigerate for up to a few hours before serving.
Notes
- Refrigeration: Best served fresh, but can be stored in the fridge for up to 1 day.
- Freezing: Store unfilled pastry horns in an airtight container in the freezer for up to 1 month. Reheat and fill when ready to serve.
