Easy Homemade Cream Horns
Have you ever walked past a bakery and stared at those perfect, flaky cream horns? They look like something a professional baker spent hours on. You probably thought, “I could never make that.”
Well, I’m here to tell you that you can. Those fancy pastries are surprisingly simple. The big secret is using store-bought puff pastry.
This recipe breaks it all down. No confusing steps, no special skills needed. You’re about to make bakery-quality cream horns in your own kitchen.
What You’ll Need
This recipe has two main parts: the pastry shells and the creamy filling. Most of these things are probably already in your kitchen.
For the Pastry Horns:
- 1 sheet of frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar for sprinkling
For the Cream Filling:
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
| Ingredient | Amount | Notes |
|---|---|---|
| Puff Pastry | 1 sheet | Thaw in the fridge |
| Heavy Cream | 1 cup | Keep it very cold |
| Sugars | Varies | Granulated & Powdered |
| Egg | 1 large | For the egg wash |
Tools You’ll Need
You don’t need a professional kitchen setup, but a few tools make this job much easier. The molds are the most important part.
- Cream horn molds (metal cones)
- Baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Pastry brush
- Electric mixer (stand or hand-held)
- Piping bag with a star tip
| Tool | Purpose | Alternative |
|---|---|---|
| Cream Horn Molds | Shaping the pastry | Homemade foil cones |
| Piping Bag | Filling the horns | Spoon or Ziploc bag |
| Electric Mixer | Whipping the cream | Whisk and muscle |
Pro Tips
I’ve made my share of mistakes so you don’t have to. Keep these tips in mind, and your cream horns will come out great on the first try.
Keep Everything Cold
Your puff pastry needs to be cold. If it gets warm, the butter melts, and you won’t get those beautiful flaky layers. If it feels sticky or soft, pop it back in the fridge for 15 minutes. The same goes for your heavy cream; cold cream whips up much better.
Don’t Stretch the Dough
When you wrap the pastry strips around the molds, just overlap them gently. Don’t pull or stretch the dough. Stretching it will make it tough and can cause the horns to bake unevenly.
Cool Completely Before Filling
This is a big one. If you try to pipe filling into a warm pastry shell, you will have a soupy mess on your hands. The cream will melt instantly. Be patient and let the horns cool down to room temperature first.
Fill Just Before Serving
Cream horns are at their best when the pastry is crisp and the filling is fresh. The moisture from the cream will soften the pastry over time. For the best texture, fill them right before you plan to serve them.
How to Make Easy Cream Horns
Follow these steps exactly. I’ve laid them out to be as clear as possible.
Preparing the Pastry
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Lightly flour your work surface. Unfold your thawed puff pastry sheet. Gently roll it out just a little to smooth any creases.
Step 3: Use a pizza cutter or a sharp knife to cut the pastry into long strips, about 1 inch wide. You should get about 10-12 strips per sheet.
Step 4: Lightly grease your cream horn molds. Starting at the pointy end, wrap one pastry strip around each mold. Overlap the edges by about 1/4 inch. Leave a little bit of the metal mold showing at the wide end.
Step 5: In a small bowl, whisk the egg and water together to make an egg wash.
Step 6: Place the wrapped molds on your prepared baking sheet. Brush the egg wash over all sides of the pastry. Sprinkle them generously with granulated sugar.
Baking the Horns
Step 7: Bake for 15-20 minutes, or until the pastry is golden brown and puffed up.
Step 8: Let the horns cool on the baking sheet for a few minutes. Then, carefully twist and slide them off the molds. The molds will be hot, so use an oven mitt or towel.
Step 9: Let the pastry shells cool completely on a wire rack.
Making the Filling and Assembling
Step 10: While the shells cool, make the filling. Pour the cold heavy cream into the bowl of your electric mixer.
Step 11: Beat the cream on medium-high speed until soft peaks form. This means when you lift the beater, a peak forms but flops over.
Step 12: Add the powdered sugar, vanilla extract, and salt. Continue to beat until stiff peaks form. The peaks should now stand up straight. Don’t overmix, or it will turn into butter.
Step 13: Transfer the cream filling to a piping bag fitted with a star tip.
Step 14: Once the pastry shells are completely cool, pipe the filling into each horn. Start from the inside and work your way to the opening. Dust with extra powdered sugar if you like.
Substitutions and Variations
Once you get the hang of it, you can start playing with the recipe.
- Chocolate Filling: Add 2 tablespoons of unsweetened cocoa powder to your cream filling for a chocolate version.
- Fruit Flavor: Fold in a tablespoon of seedless raspberry jam or lemon curd into the finished whipped cream for a fruity twist.
- Different Toppings: Instead of sugar, sprinkle the horns with finely chopped nuts or cinnamon sugar before baking.
- Savory Horns: Skip the sugar sprinkle and fill the baked shells with chicken salad, egg salad, or a savory herb cream cheese.
Make-Ahead Tips
You can prep parts of this recipe ahead of time to make things easier.
The pastry shells can be baked a day or two in advance. Store them in an airtight container at room temperature once they are completely cool.
You can also make the cream filling a day ahead. Keep it in an airtight container in the fridge. It might deflate a little, so you may need to whisk it for 30 seconds to stiffen it back up before piping.
Leftovers and Storage
Filled cream horns are best eaten the same day. If you have leftovers, store them in a single layer in an airtight container in the fridge for up to 24 hours. The pastry will get softer the longer they sit.
Unfilled shells stay crisp for about 2-3 days in an airtight container.
Frequently Asked Questions
Q1. What if I don’t have cream horn molds?
Ans: You can make your own. Take a piece of heavy-duty aluminum foil and shape it into a cone. Make sure it’s sturdy enough to hold its shape. Or you can use sugar cones for ice cream, wrap them in foil, and use those as a mold.
Q2. Why did my pastry slide off the molds while baking?
Ans: This usually happens if the dough was too warm or if you stretched it too much when wrapping. Make sure the dough is cold and that you overlap the strips without pulling on them.
Q3. Can I use homemade puff pastry?
Ans: Absolutely. If you have a good recipe for homemade puff pastry, it will make these even more special. The process for cutting and wrapping is exactly the same.
Q4. Can I freeze cream horns?
Ans: It’s best not to freeze the filled cream horns, as the cream’s texture will change when thawed. You can freeze the unfilled, baked pastry shells. Let them thaw at room temperature before filling and serving.
Wrapping Up
See? That wasn’t so hard. You can make treats that look like they came straight from a fancy bakery. The crispy, sugary shell with that smooth, cool cream is a perfect combination.
Go ahead and give this recipe a try. Don’t be afraid to experiment with different fillings. I’d love to hear how yours turn out. Leave a comment below and tell me about your experience
