These Puff Pastry Cream Horns are a delightful dessert or treat made by wrapping flaky puff pastry around a mold to create a horn shape and filling them with a luscious cream. These delicate pastries are perfect for special occasions, parties, or when you want to indulge in a sweet, creamy treat. Best of all, they are surprisingly easy to make with store-bought puff pastry!
Why You’ll Love This Puff Pastry Cream Horns Recipe
- Flaky & Buttery: The puff pastry bakes into golden, flaky layers that pair perfectly with the rich cream filling.
- Easy to Make: Using store-bought puff pastry makes this recipe simple and quick to assemble.
- Perfect for Special Occasions: These cream horns are visually impressive, making them ideal for parties, holidays, or elegant desserts.
- Versatile Fillings: You can fill the horns with a variety of creams, from whipped cream to custard or even flavored buttercream.
Key Ingredients for Puff Pastry Cream Horns
1. Puff Pastry
- Store-bought puff pastry is a great shortcut for making these cream horns. Thaw it according to package directions before using.
2. Heavy Cream
- Heavy cream is used to make a rich and fluffy whipped cream filling. You can also use a custard or pastry cream for the filling.
3. Powdered Sugar
- Powdered sugar sweetens the whipped cream and adds a touch of sweetness to the pastry.
4. Vanilla Extract
- Vanilla extract adds flavor to the whipped cream filling, giving it a classic and delicious taste.
5. Egg Wash
- An egg wash made of beaten egg and water gives the puff pastry a beautiful golden-brown color when baked.
How to Make Puff Pastry Cream Horns
These cream horns are simple to prepare, and the result is a beautiful, elegant dessert:
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Puff Pastry
- Roll out 1 sheet of thawed puff pastry on a lightly floured surface. Using a pizza cutter or knife, cut the pastry into long strips about 3/4-inch wide.
Step 3: Wrap the Molds
- Lightly grease your cream horn molds. Starting at the narrow end of the mold, wrap a puff pastry strip around each mold, slightly overlapping the dough as you go. Press the end of the strip to secure it. Continue until all the molds are wrapped.
Step 4: Brush with Egg Wash
- In a small bowl, whisk 1 egg with 1 tablespoon of water to make an egg wash. Brush the wrapped puff pastry with the egg wash to give it a shiny, golden finish.
Step 5: Bake
- Place the molds on the prepared baking sheet. Bake for 12-15 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and let the molds cool for a few minutes before carefully removing the pastry from the molds.
Step 6: Make the Cream Filling
- While the pastry cools, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. You can also use pastry cream or a custard filling if you prefer.
Step 7: Fill the Horns
- Once the puff pastry horns have cooled completely, use a piping bag to fill each horn with the whipped cream filling. Optionally, you can dust the filled horns with powdered sugar for a finishing touch.
Step 8: Serve
- Serve the cream horns immediately or refrigerate them until ready to serve. Enjoy the flaky, creamy goodness!
Tips for Making the Best Puff Pastry Cream Horns
1. Thaw the Puff Pastry Properly
- Make sure the puff pastry is completely thawed before working with it. If it’s too cold, it may crack when you roll it out.
2. Use Cold Cream
- For the best whipped cream, make sure your heavy cream is very cold before whipping. You can even chill your mixing bowl and beaters to help the cream whip faster.
3. Don’t Overfill the Horns
- Be careful not to overfill the horns, as the cream can spill out when you bite into them. Pipe just enough cream to fill the horn without overflowing.
4. Experiment with Fillings
- While classic whipped cream is delicious, you can try different fillings like chocolate mousse, lemon curd, or pastry cream for a fun twist.
5. Store in the Refrigerator
- These cream horns should be stored in the refrigerator if not serving immediately, as the whipped cream filling can soften at room temperature.
Recipe Variations
1. Chocolate Cream Horns
- Add 2 tablespoons of cocoa powder to the whipped cream for a rich chocolate filling, or dip the ends of the horns in melted chocolate for extra decadence.
2. Lemon Cream Horns
- Fill the horns with lemon curd or lemon-flavored whipped cream for a bright, tangy dessert.
3. Custard-Filled Cream Horns
- Use a traditional custard or pastry cream filling for a more indulgent dessert.
4. Nutella Cream Horns
- Pipe Nutella or a Nutella-whipped cream mixture into the horns for a chocolate-hazelnut twist.
5. Fruit-Filled Cream Horns
- Add fresh berries or fruit compote inside the horns for a fruity filling that complements the creamy texture.
FAQs: Puff Pastry Cream Horns
1. Can I Make These Ahead of Time?
- Yes! You can bake the puff pastry horns ahead of time and store them in an airtight container at room temperature. Fill them with cream just before serving to keep the pastry crisp.
2. Do I Need Cream Horn Molds?
- Cream horn molds make the shaping process easier, but you can also create DIY molds by wrapping foil into cone shapes if needed.
3. Can I Use Homemade Puff Pastry?
- Absolutely! If you have time, homemade puff pastry will take this dessert to the next level, though store-bought puff pastry is a great time-saving option.
4. How Do I Store Leftovers?
- Store leftover filled cream horns in an airtight container in the refrigerator for up to 2 days. The puff pastry may lose some of its crispness over time.
5. Can I Freeze Cream Horns?
- You can freeze the unfilled baked pastry horns for up to 3 months. Just thaw them at room temperature before filling and serving.
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