Cream Horn Recipe
Introduction
Cream horns are a classic dessert featuring flaky, golden puff pastry shells filled with a sweet, fluffy cream that strikes the perfect balance between whipped cream and buttercream.
This delightful treat is ideal for holidays, gatherings, or anytime you crave something indulgent yet elegant.
The recipe is straightforward with store-bought puff pastry, making it accessible even for beginners.
Ingredients
For the Pastry Shells:
2 boxes puff pastry dough, thawed
1 tablespoon water (for sealing the dough)
For the Filling:
½ cup unsalted butter, softened
½ cup vegetable shortening
3 cups powdered sugar
3 cups marshmallow fluff
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional but recommended)
Optional Garnishes:
Powdered sugar (for dusting)
Melted chocolate (for drizzling or dipping)
Instructions
Prepare the Oven and Baking Sheet:
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Shape the Pastry:
Unfold the puff pastry on a lightly floured surface and roll it out slightly with a floured rolling pin.
Cut each pastry sheet into 4 even strips using a pastry wheel or pizza cutter.
Wrap each strip around a cream horn mold or a sugar cone wrapped in aluminum foil, slightly overlapping the dough. Use water to seal the ends.
Bake the Pastry:
Place the dough-wrapped molds on the prepared baking sheet, spaced about 2 inches apart.
Bake for 12 minutes or until the pastry is light golden brown.
Remove from the oven and let the pastry cool for 20 minutes before carefully sliding them off the molds.
Prepare the Filling:
In a large mixing bowl, use an electric mixer to cream together the butter and shortening.
Add the powdered sugar, marshmallow fluff, and vanilla extract. Mix on low speed until combined, then increase to high speed and whip for 2 minutes. If using heavy cream, add it in before increasing the speed for a lighter texture.
Fill the Pastry Shells:
Transfer the filling to a piping bag fitted with a large tip. Pipe the cream into each pastry shell. If using tube-shaped molds, fill from both ends.
Add Finishing Touches:
Dust the filled cream horns with powdered sugar or drizzle with melted chocolate for added flavor and presentation.
Storage Tips
Store cream horns in an airtight container at room temperature for up to 3 days. If using heavy cream, consume within 2 days.
For longer storage, freeze the unfilled pastry shells and prepare the filling fresh when needed.
Conclusion
Cream horns are a crowd-pleasing dessert that’s as visually stunning as it is delicious.
With their flaky shells and rich, creamy filling, they’re perfect for impressing guests or treating yourself.
Customize them with fruit preserves, chocolate, or powdered sugar for a unique twist, and enjoy a classic treat with a modern flair!