Description
Cream Horns are delightful, flaky puff pastry shells filled with sweetened whipped cream, perfect for an elegant dessert or a special treat. This classic pastry combines the crisp, golden texture of baked puff pastry with the light and airy sweetness of vanilla-infused whipped cream, making it a crowd-pleaser 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 Decoration
- 2 tbsp cocoa powder (optional)
- Additional powdered sugar for dusting
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the puff pastry horns.
- Prepare Pastry Strips: Roll out the puff pastry sheets to about 1/8 inch thickness and cut into strips approximately 1 inch wide, ensuring uniform size for even baking.
- Shape Horns: Carefully wrap each strip around cream horn molds, overlapping slightly to secure the pastry and create the classic horn shape.
- Bake Pastry Shells: Place the shaped horns on a parchment-lined baking sheet and bake them for 12-15 minutes until they turn golden brown and crispy.
- Cool and Remove Molds: Let the baked horns cool slightly to handle safely, then gently remove the molds. Transfer the shells to a wire rack to cool completely and maintain crispness.
- Whip Cream Filling: In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract (and almond extract if using) while whipping until stiff peaks form, creating a smooth and fluffy cream.
- Fill Pastry Horns: Using a piping bag, fill each cooled horn with the whipped cream filling delicately to avoid breaking the pastry.
- Decorate and Serve: Lightly dust the filled cream horns with powdered sugar (and cocoa powder if desired) before serving for a beautiful presentation.
Notes
- Ensure the whipping cream is cold for better volume and texture when whipping.
- Butter or non-stick spray can be used on molds to help release the pastry shells easily.
- Fill the horns just before serving to keep the pastry crisp and prevent sogginess.
- The almond extract is optional and adds a nice nutty aroma; omit if preferred.
- Cocoa powder can be dusted on top or mixed into a portion of the whipped cream for variation.
- Homemade molds or foil cones can be used if cream horn molds are not available.
- Store filled cream horns in the refrigerator and consume within 1-2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
