If you’ve ever admired bakery style cream horns and thought they were too tricky to make at home, this puff pastry cream horns recipe will change your mind. With a few basic ingredients and a little shaping, you’ll have golden, crisp pastries filled with soft, sweet vanilla cream perfect for dessert trays, tea time, or indulgent weekend treats.
Ingredients
For the Horns:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
For the Cream Filling:
- 1 cup heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1: Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C) and lightly grease metal cream horn molds or wrap them in parchment.
- Unfold the puff pastry sheet on a lightly floured surface. Use a sharp knife or pizza cutter to slice into 1-inch wide strips.
2: Shape the Horns
- Wrap each strip around a cream horn mold, overlapping slightly as you go up the cone. Press gently to seal the ends.
- Place the wrapped molds seam side down on a parchment lined baking sheet.
3: Egg Wash and Bake
- Brush each horn with beaten egg and sprinkle a light layer of sugar over the top for added crunch and shine.
- Bake for 15-18 minutes until puffed and golden brown. Remove and let cool before carefully sliding off the molds.
Chef Tips for Success
- Keep the puff pastry cold: If it gets too soft, pop it back into the fridge for 10 minutes before handling.
- Don’t overbake: You want golden brown, not dark and brittle. Watch the oven carefully in the final minutes.
- Use metal molds or homemade paper cones: If you don’t have metal ones, roll parchment into tight cones and staple them shut.
Make the Vanilla Cream Filling
4: Whip the Cream
- In a large chilled bowl, pour in the cold heavy whipping cream.
- Beat with an electric mixer on medium high speed until soft peaks form.
5: Add Sweetness and Flavor
- Gradually sift in the powdered sugar and pour in the vanilla extract.
- Continue whipping until the cream is thick, smooth, and forms stiff peaks. Do not overwhip or it will turn grainy.
6: Fill the Horns
- Transfer the whipped cream to a piping bag fitted with a star or round tip.
- Pipe the vanilla cream generously into each cooled pastry horn, starting at the tip and filling toward the base.
How to Serve and Store
- Serve chilled or room temperature: These cream horns are best enjoyed the day they’re made, but they also hold well for a few hours.
- Dust with powdered sugar: Right before serving, sprinkle a little powdered sugar on top for a bakery style finish.
- Store in the fridge: Place filled cream horns in an airtight container and refrigerate for up to 2 days. The pastry will soften over time but still taste delicious.
Common Mistakes to Avoid
- Using warm cream: Always use very cold whipping cream it whips better and holds structure longer.
- Skipping the egg wash: It gives the pastry that signature shine and crunch.
- Underfilling the horns: Fill generously so each bite has a perfect cream to pastry ratio.
Creative Variations and Expert Tips
Once you’ve mastered the basic cream horns, there’s an entire world of sweet and savory possibilities to explore. For a chocolatey twist, dip the tips of the pastry horns in melted dark chocolate and let them set before filling. You can also flavor the whipped cream with cocoa powder, espresso, or fruit puree for an extra layer of taste. A raspberry whipped cream with a few fresh berries tucked inside creates an elegant dessert worthy of any special occasion.
Feeling adventurous? Add a custard or pastry cream instead of whipped cream. You can make a simple vanilla custard or try flavors like lemon, caramel, or mocha. Just ensure the filling is chilled and firm enough to hold its shape inside the delicate pastry.
For those who love a crunch, fold some finely chopped toasted nuts like hazelnuts, almonds, or pistachios into the whipped cream before piping. The contrast of textures takes this dessert to another level. You could also sprinkle chopped nuts or cookie crumbs over the cream once filled, for both decoration and crunch.
Make Ahead and Storage
One of the best parts of this recipe is how easily it fits into a busy schedule. You can bake the puff pastry horns a day in advance. Once cooled, store them in an airtight container at room temperature. Avoid refrigerating them empty, as that can cause the pastry to lose its crispness.
The whipped cream filling can also be prepared in advance and kept in the refrigerator for up to 24 hours. Wait to fill the horns until just before serving to preserve their texture. If you absolutely must fill them ahead of time, do so no more than two hours before serving and keep them chilled.
If you’re making a large batch for a party or holiday table, consider freezing the baked (but unfilled) horns. Let them cool completely, then place in an airtight container with parchment between the layers. When ready to use, warm them gently in the oven to bring back that crisp, buttery texture before filling with cream.
Presentation Ideas
These cream horns aren’t just tasty they’re also a visual showstopper. Serve them dusted lightly with powdered sugar, or drizzle a fine stream of chocolate or caramel across the tops for added flair. Arrange them in a spiral pattern on a white serving platter for maximum effect, or present them standing upright in a small glass jar for a modern touch.
For holiday gatherings, tie a small ribbon around the base of each horn for a festive look. You can also sprinkle the tops with edible gold flakes or sanding sugar to give them a sparkling finish worthy of celebration. Whether you’re serving a few for brunch or a tray for a wedding shower, these puff pastry cream horns are guaranteed to impress.
FAQs About Puff Pastry Cream Horns
Can I use store bought whipped cream instead?
While you can, homemade whipped cream offers a richer taste and better texture. Store bought versions may deflate quickly or be overly sweetened.
How do I keep the pastry crispy?
Let the horns cool completely before filling them. Store unfilled horns in an airtight container at room temperature and only fill just before serving if you want maximum crunch.
Can I freeze these cream horns?
Yes. You can freeze the baked horns (unfilled) for up to a month. Reheat briefly in a low oven to refresh them. Avoid freezing filled horns as the cream texture will suffer.
What other fillings can I try?
Pastry cream, chocolate mousse, or lemon curd are great alternatives. Just make sure the filling is thick enough to pipe and hold its shape.
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