Cream Horns Recipe
If you’re searching for a treat that delivers both nostalgic bakery charm and light, melt-in-your-mouth delight, look no further than Cream Horns. These golden, flaky pastries filled with clouds of sweet whipped cream are a showstopper for any dessert table. With just a handful of ingredients and easy steps, you’ll soon be enjoying that satisfying crunch of pastry giving way to cool, creamy filling. Whether you bake them for a special event or a cozy afternoon pick-me-up, Cream Horns are everything you love about a classic treat—crisp, creamy, and downright irresistible.
Ingredients You’ll Need
-
Puff Pastry:
- 1 package (2 sheets) puff pastry, thawed
Egg Wash:
- 1 large egg, beaten
- 2 tablespoons water
For Sprinkling:
- 1/2 cup granulated sugar
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Make Cream Horns
Step 1: Prep Your Tools and Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Lightly grease your metal cream horn molds so the pastry won’t stick. Grab the thawed puff pastry, unfold it on a floured surface, and let it sit for a minute or two if it’s very cold. This will make it much easier to handle when you start shaping those iconic horns.
Step 2: Form the Shells
Using a sharp knife or pizza cutter, slice the puff pastry into 1-inch wide strips. Working with one strip at a time, gently wind the dough around the cream horn mold, making sure to overlap each pass slightly—this keeps your horns sealed and helps create those beautiful, distinct ridges. When you’ve covered the mold, pinch the end slightly so it doesn’t unravel while baking, then lay it seam side down on the baking sheet. Repeat with the remaining strips and molds.
Step 3: Add Shine and Sweetness
In a small bowl, whisk together the egg and water to create your egg wash. Brush each wrapped horn lightly with this mixture, covering all exposed pastry for even color. Sprinkle a generous pinch of granulated sugar over each—the sugar crystals will caramelize in the oven for just the right sparkle and crunch.
Step 4: Bake to Perfection
Bake the Cream Horns for 12 to 15 minutes, or until reliably golden and puffed. The goal is shells that are uniformly brown, flaky, and crisp. Remove the baking sheet from the oven and let the pastries cool for about five minutes before carefully sliding them off the molds. Let them cool completely before filling—this prevents premature melting of the cream filling.
Step 5: Whip the Filling
While the pastry cools, grab your mixer and a chilled bowl. Pour in the heavy cream, powdered sugar, and vanilla extract, and whip until stiff peaks form. This should take just a few minutes—keep a close eye to avoid over-whipping. The finished cream should be pillowy and able to hold a shape. Scoop it into a piping bag fitted with a star-shaped tip for the classic look.
Step 6: Fill and Finish
Once the shells are fully cooled, gently pipe your whipped cream filling into each horn, starting from the wider end and working inward. If you like, dust the finished Cream Horns with extra powdered sugar or dress them up with a drizzle of chocolate. Serve immediately for maximum crispness, or refrigerate until ready to enjoy.
How to Serve Cream Horns
Garnishes
The finishing touches can take your Cream Horns from simple to spectacular. Try a light dusting of powdered sugar for a snow-kissed look, a drizzle of dark chocolate for decadent contrast, or even a sprinkle of ground pistachios for color and crunch. For a fruity twist, a small piece of fresh strawberry or a few berries on top add vibrant appeal.
Side Dishes
Cream Horns are lovely paired with other light desserts, such as a fruit salad bursting with seasonal berries or chilled lemon granita to cut through the richness. If you’re serving them at tea time, balance out the sweetness with a sharp cup of black tea or a fragrant herbal infusion.
Creative Ways to Present
When it comes to presentation, Cream Horns look stunning when arranged in a pyramid or starburst pattern on a platter. For parties, serve them upright in shot glasses filled with berries, or nestle them in cupcake wrappers for easy, mess-free grabbing. You can even dip the pastry ends in melted chocolate or colorful sprinkles for a playful touch that kids (and adults) will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cream Horns, store them in an airtight container in the refrigerator for up to two days. The shells will naturally soften a bit from the cream, but they’ll still be delicious. For best texture, consider assembling only what you’ll eat in one sitting—and keep the rest of the elements separate until ready to fill and serve.
Freezing
Want to make Cream Horns ahead? You can freeze the unfilled pastry shells in a well-sealed bag or container for up to a month. Thaw at room temperature before filling. It’s not recommended to freeze filled horns, as the cream may change texture on thawing, so fill just before serving for perfect results.
Reheating
If the unfilled shells have lost some of their crispness, pop them in a 350°F (175°C) oven for 5–7 minutes. Let them cool before adding the cream. The filling shouldn’t be reheated, so only re-crisp the shells before you’re ready to build your sweet masterpieces.
FAQs
Can I make Cream Horns without molds?
Absolutely! If you don’t have cream horn molds, you can use rolled-up pieces of thick aluminum foil shaped into cones, or even oven-safe cannoli tubes. Just make sure whatever you use is non-stick or well-greased for easy removal.
Can I use a different filling instead of whipped cream?
Definitely—these pastry shells are a delicious canvas for creativity. Swap in chocolate mousse, pastry cream, sweetened mascarpone, or even a bright lemon curd. Just be mindful of anything too runny, as it might soak into the pastry.
How do I keep the shells crisp after filling?
The trick is to fill the Cream Horns just before serving. If you’re making them ahead, store the shells airtight and separate from the cream, then assemble when you’re ready to put them on the table for the crispiest bite possible.
Can Cream Horns be made gluten-free?
Yes, simply use gluten-free puff pastry sheets available at many supermarkets or specialty stores. Be sure to follow the package’s thawing and handling instructions, as some gluten-free doughs can be more delicate.
Can I add flavors to the whipped cream?
Absolutely! For a flavor upgrade, gently fold in finely grated lemon zest, espresso powder, or even a spur of your favorite liqueur. Crushed berries and mini chocolate chips add both taste and texture to the classic filling.
Final Thoughts
If you’re craving a dessert that’s equal parts impressive and comforting, Cream Horns are sure to win you over. Dive in, get a little flour on your hands, and treat yourself and your loved ones to a pastry shop classic that you made from scratch. There’s nothing quite like that first bite—a perfect harmony of crisp, creamy, sweet, and oh-so-satisfying. Enjoy every swirl and share the joy!
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Cream Horns Recipe
- Total Time: 35 minutes
- Yield: 12 cream horns 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cream Horns made with flaky puff pastry filled with sweetened whipped cream. A perfect treat for any occasion!
Ingredients
Puff Pastry:
- 1 package (2 sheets) puff pastry, thawed
Egg Wash:
- 1 large egg, beaten
- 2 tablespoons water
For Sprinkling:
- 1/2 cup granulated sugar
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Grease cream horn molds.
- Prepare Pastry: Whisk egg and water for egg wash. Cut puff pastry into strips, wrap around molds, brush with egg wash, sprinkle with sugar, and bake until golden.
- Make Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe into cooled pastry shells.
- Serve: Enjoy immediately or refrigerate until serving.
Notes
- Try folding in crushed berries, chocolate chips, or lemon curd for added flavor.
- Bake pastry shells ahead but fill just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cream horn
- Calories: 210
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 50 mg
