Create flaky and delicious cream horns effortlessly using store-bought puff pastry dough. We’ll guide you through the process and share some fantastic filling ideas!
There’s something truly delightful about the flaky simplicity of cream horns. Making them at home gives you the freedom to fill them with whatever you desire, which is an added bonus.
Fortunately, they require little effort to assemble, and the process is quite enjoyable. You should definitely give it a try!
Cream Horns Molds
I already had the molds, but if you don’t, don’t let that stop you. They are very affordable and versatile, useful for more than just cream horns.
I’m excited to make some lady lock cookies closer to Christmas. Additionally, you can create cute carrot-shaped breads filled with egg salad for Easter.
What can I use if I don’t have cream horn molds?
If you don’t have Cream Horns molds and don’t want to wait to order them, you can use sugar cones wrapped in aluminum foil. This will give you the right shape with easily accessible materials.
Tips for Removing Pastry from Forms
Spray the cones before wrapping them with pastry. It makes them a bit more slippery, but the pastry will come off more easily.
If your molds have a slight overlap where one side can slide over the other like ours, gently press the top to shrink it a bit, then give it a slight twist. The cream horn should slide right off!
Filling Ideas
Traditionally, cream horns are filled with whipped cream and sprinkled with powdered sugar. Another delightful option would be cream cheese whipped cream.
I now wish I had prepared some mocha whipped cream to fill a few. That would be an incredible treat to enjoy with a cup of coffee.
We filled this batch of cream horns with fluffy whipped cream cheese frosting. It’s wonderfully light and not overly sweet, making it a perfect filling.
For a more stable option if they will be sitting out for a while, you could opt for buttercream. Italian meringue buttercream would be a great intermediate choice.
Regardless of the filling you choose, the final product benefits from some time together. So if feasible, fill them and chill them in the refrigerator for a couple of hours before serving.
This not only allows the filling to set up a bit but also enhances the texture of the pastry. They will indeed be an extra special treat!
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Conclusion
Puff pastry cream horns are a delightful treat that combines the flakiness of puff pastry with the richness of cream filling. Whether made from scratch or with store-bought puff pastry, these pastries are sure to impress. By following the detailed steps and tips provided in this guide, you can create perfect cream horns that are both delicious and visually appealing. Enjoy exploring the variations and serving suggestions to make this classic dessert your own.
FAQs about Puff Pastry Cream Horns
Heavy whipping cream: Ensure that you add cold whipping cream to expedite the thickening process.
Cream cheese: It needs to be softened to room temperature before making the cream, or else your cream may turn out lumpy.
You can use various items as molds for cream horns if you don’t have traditional cream horn molds. Sugar cones wrapped in aluminum foil are a popular alternative. Additionally, you can use metal or wooden dowels, or even rolled-up parchment paper to achieve the desired shape.
However, they are not exactly alike. The cream horn consists of a puff pastry shell filled with sweetened whipped cream or custard. In contrast, the cannoli has a fried pastry shell filled with a ricotta mixture that tends to be denser than the filling in a cream horn.
Schaumrollen, also known as Schillerlocken, are a type of Austrian pastry. They feature a cone or tube-shaped puff pastry filled with whipped cream or meringue. Typically, they are approximately 3 inches (7.6 cm) wide.
More Puff Pastry Recipes
- Mother’s Crispy Rolled Pastry Recipe
- Crispy Pastry Yufka
- Puff Fluffy Flower Pastry Recipe
- Pastry Crispy Layers Recipe
- Soft Pastry Recipe
- Layered Croissant Pastry Recipe
- 5 Minute Pastry Recipe
- Pastry Cream Filled Donuts
Easy Cream Horns Using Puff Pastry
Ingredients
- 1 puff pastry sheet
- 4 tablespoons powdered sugar
- Your preferred filling
Instructions
- Gently flatten the puff pastry.
- With a large knife or pizza cutter, slice the pastry into 12 strips.
- Spritz the cream horn molds lightly with cooking spray.
- Wrap a strip of dough around each mold, beginning at the pointed end and slightly overlapping the layers. Press the end of the dough gently into the adjacent dough, moistening your finger if necessary to help it adhere.
- Once all the cones are wrapped and on the baking sheet, place them in the freezer while preheating the oven to 400°F.
- Bake for 12-15 minutes or until they turn a light golden brown. Allow them to cool on the molds for 15 minutes, then remove and let them cool completely before filling.
- Fill with your preferred frosting or whipped cream. Refrigerate for at least a couple of hours before serving.
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