Cream horns are delightful, flaky pastries filled with a sweet, creamy filling. These homemade cream horns are perfect for special occasions or when you want a bakery-style treat made in your own kitchen. With a light, buttery pastry shell and a luscious cream filling, they’re sure to impress!
Ingredients:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (beaten for egg wash)
- 1/2 cup powdered sugar (for dusting)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for cream filling)
- 1 tsp vanilla extract
- Butter (for greasing molds)
- Optional: chocolate, sprinkles, or fruit for decoration
Instructions:
- Preheat the oven to 400°F (200°C). Grease cream horn molds with butter.
- Roll out the puff pastry sheet on a lightly floured surface, and cut it into long, 1-inch-wide strips.
- Carefully wrap each strip around the cream horn molds, starting at the tip and working your way down, slightly overlapping the dough as you go.
- Place the wrapped molds on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg for a golden finish.
- Bake for 12–15 minutes, or until the horns are golden brown. Allow to cool before carefully removing the pastry from the molds.
- While the pastry cools, prepare the cream filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the horns are cooled, use a piping bag to fill them with the whipped cream mixture.
- Dust with powdered sugar and decorate with melted chocolate, sprinkles, or fruit if desired.
- Serve immediately or refrigerate for up to 24 hours before serving.
Enjoy your homemade cream horns!