Cream Horns

These Cream Horns have a special place in my heart, as they remind me of family gatherings filled with laughter and joy. I can vividly recall the first time I tasted these delightful pastries; the crisp, flaky exterior gave way to a luscious whipped cream filling. The combination was simply irresistible! As I sat around the table with my loved ones, each bite brought back memories of shared stories and cherished moments. Now, I love to recreate this nostalgia in my own kitchen, filling every cream horn with a generous dollop of whipped cream and dusting them with powdered sugar. They’re perfect for any occasion, and every time I make them, I’m reminded of those sweet moments spent together.

Recipe Ingredients for Cream Horns

When it comes to the ingredients for Cream Horns, simplicity is key. The combination of just a few high-quality ingredients results in a delicious dessert that feels indulgent yet approachable. Here’s what you’ll need:

• 17.3 ounces puff pastry sheets – The star of the show, puff pastry provides the flaky texture that makes these desserts so special.
• 1 egg – This will be used to create an egg wash, giving your cream horns a beautiful golden sheen.
• 1 tablespoon water – It helps in preparing the egg wash.
• 1 cup heavy whipping cream – The creamy filling that makes each bite heavenly.
• 1/4 cup powdered sugar – Sweetens the whipping cream and adds a touch of elegance to the final dusting.
• Powdered sugar (for dusting) – A light sprinkle gives a lovely finish.
• Additional water (for moistening the puff pastry) – Helps the pastry stick together while baking.

How to Prepare Cream Horns

Making Cream Horns might seem daunting, but it’s quite straightforward and incredibly rewarding. Let’s get right into it!

1. Start by removing the puff pastry sheets from the freezer and allowing them to thaw for at least 15 minutes. You want them to be slightly pliable but firm enough to handle. This way, you can unfold them without cracking.
2. Preheat your oven to 400°F and line two baking sheets with parchment paper. This will prevent the cream horns from sticking.
3. Lightly spray 18 cream horn molds with a non-stick cooking spray. Using a spray that contains flour can be particularly effective for this purpose.
4. Unfold one sheet of puff pastry at a time. Cut it into 9 equal strips. I find it helpful to use the existing folds in the pastry as a guide, dividing it into thirds and cutting each third into three equal pieces. A pizza cutter works wonderfully for this.
5. Now, take a pastry brush and apply a light coating of water along one side of a pastry strip. This will help it stick together when wrapped around the mold.
6. Place the cream horn mold at one end of the strip and begin wrapping the pastry around it, overlapping the strips by about a quarter inch. Pinch the tip of the mold to form the cone shape. Repeat this process for all remaining strips of pastry.
7. Next, prepare the egg wash by whisking together the egg and 1 tablespoon of water until well combined.
8. Arrange the wrapped cream horns on the prepared baking sheet, ensuring there’s ample space between each mold for the pastry to puff up. Brush them with the egg wash for that lovely golden finish.
9. Bake for about 15 minutes. Be sure to turn the baking pan halfway through to ensure even cooking. They should be golden brown and puffed up when done.
10. If using a second sheet of puff pastry, repeat the previous steps.
11. Once baked, let the cream horns cool slightly before gently twisting the mold to remove it. Set them on a cooling rack to cool completely.
12. While the cream horns cool, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and continue whipping until you reach stiff peaks.
13. Transfer the whipped cream to a piping bag and pipe it into the cooled cream horns.
14. Finally, dust them with a light coating of powdered sugar before serving. Enjoy!

How to Switch It Up

If you’re looking to get creative with your Cream Horns, consider these fun variations and tips:

• Storage: Keep any leftover Cream Horns in an airtight container in the fridge. They’re best enjoyed fresh, but they can be stored for a couple of days.
• Freezing: You can freeze unfilled Cream Horns by placing them in a freezer bag. Just thaw them in the fridge before filling.
• Pairing: Serve Cream Horns alongside fresh berries or a scoop of ice cream for an extra indulgent treat.
• Flavor Variations: Experiment with flavored whipped creams, such as mint chocolate or strawberry. You can even fold in some crushed cookies for added texture.
• Serving Options: These pastries are delightful for brunch, afternoon snacks, or as a dessert at a dinner party. They’re sure to impress!

What to Pair With Cream Horns

When it comes to serving Cream Horns, you have plenty of options. Here are some delightful pairings:

• Fresh Fruits: Pair your Cream Horns with fresh strawberries or blueberries. Their tartness complements the sweetness of the whipped cream.
• Ice Cream: Serve Cream Horns with a scoop of vanilla or chocolate ice cream. The combination of textures will elevate your dessert experience.
• Tea or Coffee: Enjoy these pastries with a cup of tea or coffee. The warmth of the beverage balances the cool, creamy filling.
• Breakfast Treat: They can also be a delightful breakfast option with a side of fruit. Imagine a leisurely Sunday morning with Cream Horns and coffee!
• Event Desserts: These pastries are perfect for special occasions like birthdays or holidays. Their elegance and flavor make them a memorable treat.
• Seasonal Themes: Decorate Cream Horns with seasonal fruits or toppings to match the occasion, such as pumpkin spice for fall or peppermint for winter.

FAQ

Conclusion

This recipe for Cream Horns is a delightful blend of flaky pastry and luscious whipped cream that brings joy to any occasion. Whether it’s a cozy family gathering or a festive celebration, these pastries will surely impress your guests. I encourage you to try making them and experience the delight they bring. Trust me, once you taste them, you’ll want to make them again and again!

Cream Horns

Indulge in the delightful crunch of Cream Horns, filled with luscious whipped cream and dusted with powdered sugar. These pastries are perfect for any occasion and are sure to impress your guests!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine American

Servings 18 servings

Calories 150 kcal

Equipment

• Frying Pan
• Oven
• Whisk
• Baking Sheet

Ingredients

  

• 17.3 ounces puff pastry sheets
• 1 egg egg
• 1 tablespoon water
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• powdered sugar (for dusting)
• additional water (for moistening the puff pastry)

Instructions

 

• Remove puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
• Spray 18 cream horn molds lightly with non-stick cooking spray.
• Unfold one sheet of puff pastry at a time. Cut into 9 equal strips.
• Use a pastry brush to brush a light coating of water down one side of a puff pastry strip.
• Place the cream horn mold at the end of the strip and wrap the pastry around it, overlapping the pastry by about ¼ inch.
• Prepare the egg wash by whisking together the egg and 1 tablespoon of water.
• Place the cream horns on the prepared baking sheet, leaving ample room between each mold, and brush with the egg wash.
• Bake for 15 minutes, turning the pan halfway through cooking.
• When the cream horns come out, allow them to cool slightly, then twist the mold out from the pastry.
• Prepare the filling by whipping the heavy cream until soft peaks form, then add powdered sugar and whip until stiff peaks form. Transfer to a piping bag.
• Pipe cream into the cooled cream horns and dust with powdered sugar before serving.

Notes

• Tip 1: A light brush of water helps the pastry dough to stick to itself so that the cream horn does not separate while baking.
• Tip 2: The egg wash gives the cream horns a pretty golden sheen.
• Tip 3: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate.
• Tip 4: Keep the second sheet of puff pastry chilled in the refrigerator if you are not forming the second set of cream horns right away.

Keyword Cream Horns recipe, Easy Dessert Recipe, how to make Cream Horns, puff pastry dessert

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.