Description
Delightfully flaky and creamy, these classic Cream Horns combine golden puff pastry shells with luscious whipped cream filling for an elegant and irresistible dessert perfect for any occasion.
Ingredients
Scale
Puff Pastry
- 1 package (17.3 oz) puff pastry sheets (2 sheets)
Filling
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Optional
- 2 tbsp cocoa powder (optional, for dusting or flavor)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets to about 1/8 inch thickness to ensure they bake into crisp, flaky shells.
- Shape the Cream Horns: Cut the pastry into 1-inch wide strips. Wrap each strip tightly around cream horn molds, slightly overlapping the edges to ensure they hold their shape during baking.
- Bake the Shells: Arrange the wrapped molds on a parchment-lined baking tray. Bake in the preheated oven for 12-15 minutes, or until the pastry turns golden brown and crisp.
- Cool the Pastry Shells: Remove the baked shells from the oven and allow them to cool slightly before gently slipping them off the molds. Transfer the shells to a wire rack and let them cool completely to maintain crispness.
- Whip the Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract (and almond extract if using), then continue whipping until stiff peaks develop, creating a smooth and fluffy filling.
- Assemble the Cream Horns: Using a piping bag, fill the cooled pastry shells generously with the whipped cream filling. Optionally, dust the filled cream horns with powdered sugar or cocoa powder before serving for an elegant finish.
Notes
- If cream horn molds are unavailable, you can fashion cones from aluminum foil or use a baking cone mold.
- Ensure the whipped cream is stiff enough to hold shape but be careful not to overwhip it into butter.
- For a chocolate variation, dust the pastry strips with cocoa powder before baking or fold cocoa powder into the whipped cream.
- These cream horns are best served fresh the same day to maintain the pastry’s crispness.
- Store any leftovers in the refrigerator and consume within 1-2 days to keep the cream fresh.
