Cream Horns Recipe
If there’s one dessert that never fails to turn heads and steal the show at any gathering, it’s Cream Horns. These golden, flaky pastries, filled to the brim with sweet, billowy whipped cream, are the ultimate treat for anyone craving both elegance and comfort in a single bite. Whether you’re baking for a special celebration or just want to indulge in a bakery-style delight at home, Cream Horns promise a perfect combination of crisp pastry and cloud-like filling. Trust me, once you’ve tried making these, you’ll find yourself reaching for this recipe again and again!
Ingredients You’ll Need
-
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
Filling
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Finishing
- Additional powdered sugar for dusting
How to Make Cream Horns
Step 1: Prepare Your Baking Tools
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If you have metal cream horn molds, give them a light greasing. No molds? No problem! Wrap sugar cones in foil for a makeshift version that works just as well. Getting your tools ready before you start makes the entire process smooth and stress-free.
Step 2: Shape the Puff Pastry
Unfold your thawed puff pastry sheet on a lightly floured surface. With a sharp knife or pizza cutter, slice the pastry into 1-inch wide strips. These strips are the building blocks for your Cream Horns, so try to keep them even for uniform baking and a professional look.
Step 3: Wrap and Egg Wash
Lightly brush each pastry strip with the beaten egg to help them stick to themselves and create that beautiful golden finish. Starting at the tip of each mold, gently wrap a pastry strip around, overlapping slightly as you spiral upward. Place each wrapped mold seam-side down on your prepared baking sheet. Brush the outside with more egg wash, then sprinkle generously with granulated sugar for that signature sparkle and crunch.
Step 4: Bake Until Golden
Slide the baking sheet into your preheated oven and bake for 15 to 18 minutes, or until the Cream Horns are puffed and gloriously golden. The aroma alone will have everyone hovering near the kitchen! Once baked, let them cool completely on the molds before very gently removing, so you don’t crush those delicate layers.
Step 5: Whip Up the Cream Filling
While your pastry shells cool, pour the heavy cream into a chilled mixing bowl. Add the powdered sugar, vanilla, and almond extract (if using). Beat until stiff peaks form, being careful not to overwhip. The result should be creamy and thick, perfect for piping into the horns.
Step 6: Fill and Finish
Spoon the whipped cream into a piping bag fitted with a star or round tip. Pipe the cream into each horn, filling generously from base to tip. For the finishing touch, dust the filled Cream Horns with a snowfall of powdered sugar. Serve immediately for the very best texture and flavor!
How to Serve Cream Horns
Garnishes
Cream Horns are delightful on their own, but you can make them even more special with a few simple garnishes. Try a sprinkle of finely chopped pistachios or chocolate shavings over the cream, or add a single fresh berry on top for a pop of color and freshness. A drizzle of melted chocolate or a tiny mint leaf can also elevate the presentation.
Side Dishes
Pair these pastries with a selection of fresh fruit—think sliced strawberries, raspberries, or kiwi—for a light, refreshing contrast to the rich cream. A cup of espresso, cappuccino, or even a delicate tea makes a perfect sipping companion, turning your Cream Horns into a European-style dessert course.
Creative Ways to Present
For a show-stopping dessert platter, arrange your Cream Horns in a circle on a large serving plate, dusted with extra powdered sugar and garnished with edible flowers. You can also stack them in a pyramid for a dramatic centerpiece, or serve them in individual paper cups for easy, elegant entertaining at parties or picnics.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cream Horns, store them in an airtight container in the refrigerator. They’re best enjoyed within a day to maintain the pastry’s crispness and the filling’s freshness. The longer they sit, the softer the shells become, so try to fill only what you’ll serve right away.
Freezing
Unfilled pastry shells freeze beautifully! Once cooled, wrap the shells tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month—just thaw at room temperature and fill with fresh whipped cream before serving. Avoid freezing filled Cream Horns, as the cream can become watery after thawing.
Reheating
If your shells have softened, you can revive them by popping them in a 300°F (150°C) oven for a few minutes to crisp up—just be sure to do this before filling. Never reheat filled Cream Horns, as the cream filling will melt and lose its texture.
FAQs
Can I use homemade puff pastry for Cream Horns?
Absolutely! While store-bought puff pastry is a huge time-saver, homemade puff pastry will make your Cream Horns extra special and even flakier if you’re up for the challenge.
What if I don’t have cream horn molds?
No need to worry! Simply wrap sugar cones in foil or use cannoli molds as a substitute. Just make sure whatever you use is oven-safe and easy to remove once the pastries are baked.
How can I make the whipped cream more stable?
For a filling that holds up longer, try folding in a spoonful of instant vanilla pudding mix or using stabilized whipped cream. This is especially helpful if you need to prepare your Cream Horns ahead of time.
Can Cream Horns be made gluten-free?
Yes, just use a quality gluten-free puff pastry brand. Keep in mind, the texture may differ slightly, but you’ll still get a delicious, creamy treat!
How do I prevent the shells from sticking to the molds?
Lightly greasing your molds (or foil-wrapped cones) before wrapping on the pastry makes removing the baked horns much easier. Let them cool completely before sliding off the molds for the best results.
Final Thoughts
There’s something truly magical about homemade Cream Horns—their crisp shells, dreamy filling, and show-stopping appearance never fail to impress. If you’ve been looking for a dessert that’s both fun to make and a joy to share, give these a try. You’ll not only delight your friends and family, but you’ll get to enjoy the sweet satisfaction of creating bakery-worthy treats right from your own kitchen!
Print
Cream Horns Recipe
- Total Time: 38 minutes
- Yield: 6 cream horns 1x
- Diet: Vegetarian
Description
Cream Horns are a delightful puff pastry dessert featuring golden, flaky pastry shells filled with rich, sweet whipped cream. These bakery-style treats are perfect for special occasions or a luxurious snack, combining crisp pastry with smooth, fragrant cream infused with vanilla and almond extracts.
Ingredients
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
Filling
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Finishing
- Additional powdered sugar for dusting
Instructions
- Prepare Oven and Molds: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease metal cream horn molds or create substitutes by wrapping sugar cones in foil to shape the pastry.
- Cut Puff Pastry: Unfold the thawed puff pastry sheet and carefully cut it into 1-inch wide strips, ensuring uniformity for even baking.
- Wrap Pastry Around Molds: Lightly brush each strip with the beaten egg to help it adhere. Wrap each strip spirally around the molds, overlapping slightly to secure the layers, then place seam-side down on the prepared baking sheet.
- Apply Egg Wash and Sugar: Brush the outside of each wrapped horn with additional egg wash and sprinkle with granulated sugar to add a sweet, crispy finish.
- Bake the Shells: Bake for 15–18 minutes until the pastry is golden brown and puffed. Remove from oven and let them cool completely before gently removing the molds to retain their shape.
- Make the Whipped Cream Filling: While the shells cool, beat the heavy cream with powdered sugar, vanilla extract, and almond extract until stiff peaks form, ensuring a stable, fluffy filling.
- Fill the Cream Horns: Transfer the whipped cream to a piping bag and carefully fill each pastry shell with the cream, distributing it evenly from end to end.
- Final Touch: Dust the filled cream horns with additional powdered sugar before serving to enhance their presentation and sweetness.
Notes
- For a more stable filling that holds up longer, use stabilized whipped cream or pastry cream instead of regular whipped cream.
- You can prepare and bake the puff pastry shells a day in advance; store them in an airtight container and fill just before serving.
- Store filled cream horns in the refrigerator and serve within one day to maintain the best texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cream horn
- Calories: 290
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
