Cream Horns Recipe

5 from 51 votes

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Cream horns are a very easy, popular pastry using store bought puff pastry. The molds for this recipe are available at good kitchenware stores or online.

Prep Time30

Cook Time15

Total Time50

Servings: pastries

Author: Marcellina

Ingredients

To make the pastry horns

2 puff pastry sheets
2 tablespoons powdered (icing) sugar
1 tablespoon milk

To assemble cream horns

¼ cup raspberry jam
buttercream (see recipe below), sweetened whipped cream or pastry cream
powdered (icing) sugar (for dusting)

Old Fashion Buttercream (optional):

1 cup (2 sticks/250 grams) unsalted butter
¾ cup (150 grams) granulated white sugar
1 teaspoon unflavored powdered gelatin
¼ cup water
½ teaspoon cream of tartar ((optional) See Note 1)
¼ cup cold water (extra)

Instructions

To make the pastry horns.

Heat the oven to 400ºF/200ºC. Butter the molds well.
Dust a sheet of thawed puff pastry with 1 tablespoon sifted powdered (icing) sugar then cut into strips - between ⅓ to ½ inch or 1cm thick.
Fold the pastry over the end of the mold wind the pastry around the mould overlapping slightly. One strip will not reach the top of the mold and these will make a bite size pastry. But you can add more strips to make large cream horns.
Place on a baking paper lined baking tray with the end of the pastry down so that it doesn't pop up during baking. Brush lightly with milk.
Bake for 10-15 minutes until crisp and lightly browned.
Remove and cool until ready to fill.

To fill

Using a teaspoon place a small amount of jam in the bottom of the pastry horn. Then fill with buttercream, whipped cream or Italian pastry cream using a piping bag.
Top the filling with half a raspberry and dust the pastries with extra sifted powdered (icing) sugar.

Old fashion buttercream (optional)

This will make lots of buttercream but any left over can be used to ice cakes or cupcakes or frozen for later use.
Mix powdered gelatine with ¼ cup water, stand 5 minutes then heat gently to dissolve.
Allow it to cool to room temperature.
Beat unsalted butter and superfine sugar until light and creamy.
Very gradually add the dissolved gelatine mixture.
Once this is incorporated gradually add the extra cold water and cream of tartar, if using. By this stage the cream should be white and fluffy.
Make ahead and refrigerate until required. The cream will need to be removed from the refrigerator for a few hours to allow it to soften to a creamy consistency. The time this will take will depend on your climate.

Notes

Cream of tartar is optional and can be omitted. It acts in the buttercream as a binder to create more volume making it fluffier and lighter.

Tips for Success

Keep puff pastry cool to handle it more easily. If the weather is warm or the pastry becomes hard to handle, return it to the fridge to chill and make it easier to use.
Before baking, always place the pastry with the join side down to prevent it from popping up.

Nutrition