- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour a surface and roll out the puff pastry into a slightly thinner sheet.
- Cut the pastry into ¾-inch wide strips.
Step 2: Shape and Bake the Horns
- Grease cream horn molds (or metal cones) to prevent sticking.
- Wrap each strip of pastry around the mold, slightly overlapping each turn.
- Brush with egg wash and sprinkle with sugar for a golden finish.
- Bake for 15-18 minutes until golden brown and crisp.
- Let them cool slightly, then carefully remove from molds.
Step 3: Prepare the Cream Filling
- In a bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Transfer the whipped cream to a piping bag.
Step 4: Fill and Serve
- Pipe the cream into the cooled pastry shells.
- Dust with powdered sugar or drizzle with melted chocolate for extra indulgence.
- Serve immediately and enjoy!
Serving and Storage Tips
✅ Best enjoyed fresh for maximum crispness.
✅ Store in the fridge for up to 2 days (filling will soften the pastry).
✅ Freeze unfilled pastry shells for up to 1 month—thaw and fill before serving.
Variants
- Chocolate-Dipped Cream Horns: Dip the ends in melted chocolate before filling.
- Berry-Filled Cream Horns: Add chopped strawberries or raspberries to the cream.
- Caramel Drizzle: Drizzle with homemade caramel sauce for extra richness.
FAQ
1. Can I use store-bought whipped cream?
Yes, but homemade whipped cream tastes fresher and holds better.
2. What can I use if I don’t have cream horn molds?
Wrap foil around a small cone-shaped object like a sugar cone or make foil cones.
3. Can I make these ahead of time?
Yes! Bake the pastry shells in advance and fill them just before serving.
4. How do I keep my cream horns from getting soggy?
Fill them just before serving or coat the inside with melted chocolate to create a barrier.
5. Can I make mini cream horns?
Absolutely! Use smaller pastry strips and molds for bite-sized treats.
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