Cream Horns
Updated
Updated
These Cream Horns are flaky, golden brown puff pastries filled with a sweetened cream filling, and are my go-to for a quick and delightful dessert. I can never decide whether to make a vanilla or chocolate filling, so I make both!
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5 STAR REVIEW
Easy Puff Pastry Cream Horn Recipe
When I’m looking for an easy dessert that’s not too sweet or too heavy, I make these cream horns! They’re a classic pastry that’s so much easier to make than you may think. All you need is a few ingredients and cream horn molds.
The cream cheese whipped cream filling is really the star of this cream horn recipe. It is not overly sweet, making this dessert so light and fluffy with the crisp shell and creamy interior. Enjoy immediately or frozen for a chilled treat—freezing directions are below.
Cream Horns
Equipment
Ingredients
- 1 large egg
- splash of water
- 2 sheets puff pastry, thawed
- 8 oz. cream cheese, softened
- ¾ cup powdered sugar, plus more for dusting
- 1 tbsp vanilla extract
- 2 cups heavy cream
- 1½ tbsp unsweetened cocoa powder
Instructions
- Preheat the oven to 400°F. Line baking sheets with parchment paper, set aside.
- Lightly spray cream horn molds with cooking spray, set aside.
- In a small bowl whisk together the egg and water, set aside.
- One at a time, unfold the puff pastry sheets. Use a rolling pin to flatten them out.
- Cut the pastry into 8 1" strips, and discard any scraps. Beginning at the tip of one of the molds, start to wrap a pastry strip around the mold. I like to gently press it together to seal. Place it seam side down onto a prepared baking sheet.
- Brush the exposed pastry with the egg wash.
- Bake for 14-16 minutes until puffed and golden brown. Let them cool on the baking sheet in the mold.You will most likely have to bake in batches, so continue to wrap your molds while your batches are baking.
- Once all of the horns are baked, transfer them to a wire rack to cool completely. While you are waiting for them to cool, make the filling.
Make the Filling:
- Place the cream cheese into the body of a stand mixer with the whisk attachment. Whip until smooth. Add the powdered sugar a little at a time until fully mixed in, and scrape down the sides as needed. Stir in the vanilla.
- Slowly stream in the heavy cream until mixed in. Scrape down the sides, then place the mixer on medium-high speed and whip until stiff peaks form, about 1 minute.Take out half of the cream and place it in a bowl. Add the cocoa powder to the stand mixer and mix it in until combined.
- Lightly dust the horns with powdered sugar.
- I like to use a pastry bag with an open star tip to fill the cream horns. Fill half of the cream horns with the vanilla cream and the other half with the chocolate cream, and serve immediately.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cream Horns Step by Step
Set up your workspace: Preheat the oven to 400°F, line the baking sheets with parchment paper, and spray the cream horn molds with cooking spray.
Make the egg wash by whisking together 1 egg with a touch of water.
Wrap the cream horn molds: Unfold the puff pastry sheets one at a time, using a rolling pin to flatten them out. Cut the sheet into eight 1″ strips.
Wrap the pastry mold starting at the top, gently pressing together to seal. Place the seam side down on the baking sheet and brush with the egg wash.
Bake: Bake at 400°F for 14 to 16 minutes until puffed and golden brown. Repeat until all puff pastry sheets have been used. Transfer to a wire rack to cool completely.
Make the cream cheese filling: Whip 8 oz. of cream cheese in a blender or stand mixer until smooth, then slowly add in ¾ cup powdered sugar. Once it’s fully combined, stir in 1 tbsp vanilla and slowly stream in 2 cups of heavy cream. Whip until stiff peaks form.
Make the chocolate filling: Transfer half of the filling to a separate bowl. Add 1½ tbsp cocoa powder and mix until just combined to the half remaining in the blender.
Fill the horns: Lightly dust the horns with powdered sugar, if desired. Fill half of the cream horns with vanilla and the other half with chocolate cream use a pastry bag with an open star tip. Serve immediately.
Filling Variations
I like to make each batch of these cream horns with half chocolate and half vanilla filling, but those aren’t your only options.
- Make all chocolate or all vanilla. If you want to make the cream all chocolate, use 3 tablespoons cocoa powder for the whole batch instead of separating it. Alternatively, you can leave out the chocolate entirely and just make all vanilla.
- Add different extracts to the cream. Instead of vanilla, try using almond, strawberry, orange, or peppermint extracts.
- Try out other types of fillings. If you want to experiment with different fillings, I suggest stabilized whipped cream, buttercream, chocolate buttercream, strawberry frosting, marshmallow frosting, or any other fluffy yet stable filling you desire.
How to Store
You can make the shells in advance, dust with powder sugar, and wait to fill before serving. This is not a make-ahead dessert when it comes to the filling. The cream will wilt after about 10-15 minutes, so they should be served immediately after you make the cream.
I do not suggest storing any leftovers due to the cream. Even if you make the cream and have leftovers, it will still not stay firm even if put in the fridge. Although you can fill the shells and place them in the freezer!
These cream horns freeze beautifully filled with the cream. I actually love eating them frozen. It’s an extra decadent touch, like a light ice cream filling. So this is an option for a party. Store in an airtight container in the freezer for up to 3 months and take them out 5-10 minutes before serving.
What to Serve With Cream Horns
I like to serve these cream horns with a fresh fruit salad or a honey lime fruit salad, along with a steaming cup of Irish coffee.
Made these today and they are delish! So easy! I have leftover filling, wondering if I can freeze? I will and see what happens.
Thank you!
I finally found a recipe using a proper filling. Thank you. Great recipe, and easy to follow instructions.