Cream Horn Recipe

 

Classic Cream Horn Recipe

These cream horns are light, flaky pastry cones filled with a rich, sweet cream. They’re perfect for special occasions or as a delightful treat with coffee or tea!

Ingredients:

For the Pastry:

• 1 sheet puff pastry (store-bought or homemade)
• 1 egg (for egg wash)
• 1 tbsp water
• 2 tbsp granulated sugar

For the Filling:

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese (optional, for extra richness)

Instructions:

1. Prepare the Pastry:

   • Preheat oven to 400°F (200°C).
   • Lightly flour a surface and roll out the puff pastry to smooth any creases.
   • Cut the pastry into ½-inch wide strips.

2. Form the Horns:

   • Wrap each strip around a cream horn mold (or make DIY molds using foil-wrapped cones).
   • Overlap slightly as you wrap to create a seamless look.
   • Place seam-side down on a parchment-lined baking sheet.

3. Bake the Pastry:

   • Whisk the egg with water and brush over the pastry.
   • Sprinkle with granulated sugar for a slight crunch.
   • Bake for 12–15 minutes, or until golden brown.
   • Let them cool completely before removing from the molds.

4. Make the Filling:

   • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
   • (Optional: Fold in mascarpone cheese for a richer texture.)
   • Transfer the cream to a piping bag.

5. Fill the Cream Horns:

   • Pipe the whipped cream into the cooled pastry shells.
   • Dust with powdered sugar or drizzle with melted chocolate if desired.

6. Serve & Enjoy!

   • Best enjoyed fresh, but they can be refrigerated for a day or two.

Would you like a fruit-filled variation, like strawberry or lemon cream?