Here’s a detailed recipe for **Puff Pastry Cream Horns** (also known as cream-filled pastry cones) with step-by-step instructions, tips, and variations. Enjoy!
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# **Ultimate Puff Pastry Cream Horns Recipe**
## **Introduction**
Cream horns are a delightful pastry made with **crispy, flaky puff pastry** filled with a **rich, creamy custard or whipped cream**. These golden, sugar-crusted treats are perfect for parties, special occasions, or just indulging in a homemade bakery-style dessert.
This guide will take you **step by step** through making these delicious pastries, from preparing the dough to whipping up the perfect filling.
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## **Ingredients **
### **For the Pastry**
✔ 1 sheet **puff pastry** (store-bought or homemade)
✔ 1/2 cup **granulated sugar** (for rolling)
✔ 1 egg **beaten** (for egg wash)
✔ 1 tbsp **water** (to mix with egg wash)
### **For the Cream Filling**
✔ 1 1/2 cups **milk**
✔ 1/2 cup **heavy cream**
✔ 1/2 cup **granulated sugar**
✔ 3 tbsp **cornstarch**
✔ 3 **egg yolks**
✔ 1 tsp **vanilla extract**
✔ 2 tbsp **unsalted butter**
✔ 1/4 tsp **salt**
### **Tools Needed **
✔ **Aluminum foil or metal cone molds** (to shape the pastry)
✔ **Pastry brush** (for egg wash)
✔ **Piping bag with a star tip** (for filling)
✔ **Rolling pin** (if needed)
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## **Step 1: Preparing the Pastry Horns **
1️⃣ **Preheat the Oven** to **375°F (190°C)**. Line a baking sheet with parchment paper.
2️⃣ **Prepare the Molds**
– If you don’t have store-bought **metal cone molds**, you can make your own by rolling **aluminum foil** into cone shapes.
– The cones should be **about 5 inches (12 cm) long** and wide enough at the top to hold the cream filling.
3️⃣ **Roll the Dough**
– Lightly **flour your surface**, then **roll out the puff pastry** into a **10×10 inch (25×25 cm) square** if needed.
– Cut the dough into **1-inch wide strips**.
4️⃣ **Wrap the Strips Around the Molds**
– Take a strip of pastry and start wrapping it around the cone **from the bottom to the top**, slightly overlapping each layer.
– Press gently to seal the edges.
5️⃣ **Egg Wash & Sugar Coating**
– In a small bowl, **whisk the egg** with **1 tbsp water**.
– Brush the wrapped pastry cones with the **egg wash** using a **pastry brush**.
– Roll them in **granulated sugar** to create a crispy, caramelized crust.
6️⃣ **Bake to Golden Perfection**
– Place the wrapped cones on the **prepared baking sheet**, seam side down.
– Bake for **15–20 minutes** or until they are **golden brown and crispy**.
– Let them cool for **5 minutes** before carefully removing them from the molds.
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## **Step 2: Making the Cream Filling **
1️⃣ **Heat the Milk & Cream**
– In a **medium saucepan**, heat **milk** and **heavy cream** over **medium heat** until it **just starts to simmer**.
– Remove from heat and set aside.
2️⃣ **Prepare the Egg Mixture**
– In a separate bowl, **whisk egg yolks**, sugar, and **cornstarch** until smooth.
– Slowly pour the **warm milk mixture** into the egg mixture, whisking constantly to avoid cooking the eggs.
3️⃣ **Cook the Custard**
– Return the mixture to the saucepan and cook over **low heat**, stirring constantly.
– The cream will **thicken within 3–5 minutes**.
– Remove from heat and stir in **vanilla extract, butter, and salt**.
4️⃣ **Cool & Transfer**
– Let the pastry cream cool completely before filling the pastry cones.
– Transfer to a **piping bag fitted with a star tip** for a bakery-style finish.
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## **Step 3: Assembling the Cream Horns **
1️⃣ **Pipe the Cream**
– Fill each puff pastry horn with **the prepared cream filling** using a piping bag.
– Start from the wider end and fill generously.
2️⃣ **Dust with Powdered Sugar** (Optional)
– Lightly **dust with powdered sugar** for an elegant look.
3️⃣ **Chill & Serve**
– Refrigerate for at least **30 minutes** before serving for the best texture.
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## **Tips for Perfect Cream Horns **
✔ **Use Cold Pastry Dough** – It helps achieve flaky, crisp layers.
✔ **Don’t Overfill** – Add enough cream to keep the horns balanced without overflowing.
✔ **Chill the Cream Before Filling** – A chilled cream holds its shape better.
✔ **Experiment with Fillings** – Try chocolate mousse, fruit jam, or whipped cream for variety.
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## **Delicious Variations **
**Chocolate Cream Horns**
– Add **2 tbsp cocoa powder** to the custard for a rich chocolate filling.
**Berry Cream Horns**
– Mix in **pureed strawberries or raspberries** for a fruity twist.
**Nutty Delight**
– Sprinkle **chopped pistachios or almonds** on top for added crunch.
☕ **Coffee-Flavored Cream Horns**
– Stir in **1 tsp instant espresso powder** into the cream for a mocha flavor.
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## **Storage & Make-Ahead Tips **
✔ **Refrigerate** – Store in an **airtight container** in the fridge for up to **3 days**.
✔ **Freeze the Pastry Shells** – The baked, unfilled pastry cones can be frozen for **up to 2 months**.
✔ **Fill Before Serving** – The cream can soften the pastry over time, so fill them just before serving for the crispiest texture.
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## **Final Thoughts **
Homemade **puff pastry cream horns** are a show-stopping dessert that’s surprisingly simple to make! Whether you prefer the **classic vanilla custard**, **chocolate cream**, or a **fruity twist**, these crispy, golden pastries are sure to impress.
✨ **Have fun baking and enjoy these delightful treats!** ✨
Would you like a video tutorial or more serving ideas? Let me know!
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