Cream Horn Recipe

A little backstory while the oven warms

You know those pastries that look fancy at the bakery and you think, oh no way am I making that at home? That was me with cream horns. Then a rainy Saturday, a cup of tea, and a pack of puff pastry changed my mind. I made a batch on a whim for my aunt, who is usually team chocolate only, and she went quiet in that good way. I still smile thinking about it. Also, I once tried to balance a tray of them while shooing the neighbor cat off the counter. Ten out of ten would not recommend that part.

Anyway, this Cream Horn Recipe is my go to when I want something flaky and proper celebratory without turning the kitchen into a science lab. They look like you fussed for hours. You did not. Well, you chilled a few things and swirled cream, which is very therapeutic, honestly.

Why I keep making these flaky horns

• I make this when friends pop by and I need a showstopper that does not chew up the whole afternoon.
• My family goes a bit wild for the crisp shell and the cold sweet cream inside. It is that contrast. Crunch then cloud.
• They are brilliant for holidays or random Tuesdays. And if a pastry cracks, I call it the chef sample and move on.
• I used to battle soggy bottoms. Then I learned to cool the shells fully before filling and, actually, I find it works better if the cream is slightly firmed up in the fridge.
• Also, these are perfect for playing with flavors. Vanilla today, maybe lemon tomorrow. Why not.

What you need, give or take

• 2 sheets puff pastry, thawed but still cold. I like all butter pastry. If I am in a rush, I use store bought. My grandmother always insisted on Brand X, but honestly any decent version works fine.
• A handful of granulated sugar for dusting
• 1 large egg plus 1 tablespoon water for an egg wash
• 1 cup heavy cream, very cold. I sometimes swap half for mascarpone or cream cheese when I want extra stability.
• 3 tablespoons powdered sugar, plus a smidge more if you like it sweeter
• 1 teaspoon vanilla extract. Or use vanilla bean paste when you feel fancy.
• Pinch of fine salt
• Optional fun: melted chocolate for dipping, finely chopped nuts, or a spoon of jam tucked inside

If you feel like making puff pastry, I tip my hat. The step by step here helped me loads the first time: King Arthur Baking rough puff guide. For piping, I learned a couple of neat tricks here: how to use a piping bag.

Okay, let us actually bake

1. Chill your gear. Pop the mixing bowl and beaters in the fridge for 10 minutes. Cold tools make better cream. I promise.
2. Prep the molds. You will need cream horn molds. They are cone shaped. Brush them lightly with butter or spray and set on a parchment lined sheet. Yes, I think they are essential. But if you do not have them, see my workaround in the equipment bit.
3. Cut the pastry. Unfold a sheet on a lightly floured board. Trim rough edges, then cut into strips about 2 centimeters wide. It does not have to be perfect. If the pastry feels warm, slide the strips onto a tray and chill 5 minutes.
4. Wrap the cones. Starting at the tip, wrap each strip around a mold, overlapping the edges just a touch so they stick as they bake. Pinch the end. This is where I usually sneak a taste of sugar, which is not helpful but highly enjoyable.
5. Brush and sugar. Whisk the egg and water. Brush lightly over the pastry, then sprinkle with granulated sugar. Not too much. A glitter, not a snowstorm.
6. Bake. Into a 200 C oven for about 15 to 18 minutes until deeply golden. Do not pull them pale. Golden equals crisp.
7. Cool. Let the shells rest 2 minutes, then gently twist molds to release. If they are stubborn, give it a minute more. Cool completely on a rack. Do not fill warm shells unless you like stealth steam making things soggy.
8. Whip the cream. In your chilled bowl, combine cream, powdered sugar, vanilla, and salt. Beat to soft medium peaks. It should hold a swoop but not look curdled. On second thought, stop just before stiff peaks; it firms more as it sits.
9. Fill. Fit a star tip in a piping bag and fill it with cream. Pipe from each end so the centers are not empty. If you do not have a piping bag, a sturdy zip bag with the corner snipped works. Try not to overfill unless you are okay with joyful mess.
10. Finish. Dip the ends in melted chocolate or roll in nuts if you like. Chill 10 minutes to set the cream. Then try not to eat two at once. Or do, I am not the pastry police.

By the way, if your cream needs to hold up longer, this method has saved my bacon at picnics: stabilized whipped cream.

Notes I scribbled after a few flops

• Chill is everything. Warm pastry stretches and tears. I learned that the messy way.
• Granulated sugar outside gives that subtle crunch. Powdered sugar on the outside looked pretty but melted weird on me.
• I once baked at 180 C thinking gentle heat would be safer. The pastry puffed less and tasted, I do not know, timid. Hotter worked better in my oven.
• Be gentle with the molds when removing. A tiny twist, not a yank.
• I pull the pastry form the freezer just as I am setting up. That five minute window matters more than we think.

Variations I have actually tried

• Lemon cloud: Add lemon zest and a teaspoon of lemon juice to the cream. Fill then dust with extra zest. Bright and breezy.
• Berry jam center: Pipe a little stripe of raspberry jam inside before the cream. Adds a lovely sweet tart moment.
• Mocha moment: Melt chocolate with a pinch of instant espresso and dip the ends. Coffee and cream, always mates.
• What did not work: I tried folding cocoa powder into the cream without extra sugar. Bitter. Not in a good way. Needed more sweetness and a splash of vanilla.

Gear, and some sneaky workarounds

• Cream horn molds. I said essential earlier, and yes, they make life easier.
• No molds? Wrap thick parchment around a metal cone or even a clean wine cork covered in foil, secure with a bit of kitchen twine, and bake seam side down. It is a bit of a faff, but it works in a pinch.
• Piping bag and a star tip. Or go low tech with a zip bag, snip the corner, and call it a day.
• Cooling rack. Helps keep that crisp shell. A rack plus a fan near the counter is my summer trick.

Storing them, or attempting to

Unfilled shells keep crisp in an airtight tin at room temp for two days. Filled cream horns should live in the fridge and are best within 24 hours. The shells soften a little by day two, which I actually like for breakfast with coffee. Though honestly, in my house it never lasts more than a day.

How we serve them around here

I plate them cold and let folks grab. Sometimes I dust with powdered sugar at the table because the little snow flurry makes people grin. For birthdays, we line them up like a pastry bouquet. My dad dips his in coffee which sounds odd, but fair play, it is delicious.

Lessons learned the messy way

• I once tried rushing the chill before baking and regretted it because the pastry slumped and lost those tidy layers.
• I piped cream into barely warm shells. Steam equals condensation, which equals soggy. Wait for fully cool. Breathe. Take a sip of tea.
• I used too much egg wash once and sealed the layers shut. Light brush only.
• Do not skimp on the sugar sprinkle. It helps with color and that crackly bite.

Questions I get all the time

Can I make the shells ahead
Yes. Bake the shells a day or two ahead, store airtight, and fill right before serving. If they lose a touch of crisp, pop them in a low oven for five minutes. Cool, then fill.

What if I do not have a piping bag
Use a zip bag with the corner snipped. Or a spoon, truly. You will not get the pretty swirls, but taste wise it is the same.

Can I freeze cream horns
Freeze unfilled shells only. The cream does not thaw nicely. Fill after thawing, works a charm.

Is there a dairy free option
Try a coconut cream whip. It is tasty, slightly different texture. Chill the can overnight and whip the solids with sugar and vanilla.

Mine unwrapped from the molds
Overlap the pastry edges a bit more and press gently as you wrap. A little egg wash at the end secures the tail.

Do I need special flour for dusting
No. A light sprinkle of all purpose is fine. Or even just a little sugar on the board if you want extra crunch.

And if you like a quieter kitchen, put on some music while you wrap the pastry. I always do. It turns a simple Cream Horn Recipe into a tiny ritual, and I am here for that.