Cream-filled puff pastry horns are one of my favorite French pastries. There’s just something so elegant and fancy about biting into the crisp, golden pastry shell and discovering the sweet, creamy filling inside. Though they look complex, these cream horns are actually surprisingly easy for any home baker to make. The key is starting with store-bought puff pastry – no need to labor over homemade when the frozen kind works so well.
I like to kick things off by forming my puff pastry into cone shapes. This helps contain the filling and gives the pastries their distinctive horn shape. To do this, I roll out store-bought puff pastry just a bit thinner, then cut it into long triangles. I wrap the triangles around cone-shaped molds made from foil-wrapped paper. The foil helps the thin dough hold its shape as it bakes.
Once my pastry horns are golden brown and flaky, it’s time for my favorite part – the filling! There are so many delicious options here – sweetened whipped cream, pastry cream, buttercream, cream cheese frosting. But my personal favorite is billowy Italian meringue. Making the meringue involves slowly pouring hot simple syrup into whipped egg whites. This “cooks” the whites into a light, marshmallowy filling that pairs perfectly with the crisp pastry.
Spooning the glossy meringue into the baked puff pastry shells and watching it ooze over the edges always brings me joy. I’ll finish them off with a dusting of powdered sugar for a little sweet crunch. Every bite of these cream-filled horns is pure bliss! The shattering pastry gives way to the lush, melty meringue inside. They’re impressive enough for a fancy dinner party, yet easy enough to make for a casual weekend treat. I hope you’ll give these cream horns a try soon – they’re a new classic in my baking repertoire!
What ingredients do I need to make cream horns?
You will need 2 sheets of frozen puff pastry, 1 egg, 1 tbsp milk, 100g egg whites, 200g sugar, 60 ml water, 1/8 tsp salt, and 1 tsp lemon juice. Be sure your puff pastry is thawed before using.
How do I shape the puff pastry into cones?
First make cone molds by rolling paper into cones and wrapping with foil. Roll out the thawed puff pastry slightly thinner. Cut into 1-inch strips. Wrap the strips around the cone molds, overlapping slightly. The foil will help the thin dough hold its shape.
What temperature and how long do I bake the cream horns?
Bake the wrapped puff pastry cones at 350°F for 25-30 minutes until nicely browned on top. Allow to cool completely on the baking sheet before removing.
What are some filling options besides meringue?
Sweetened whipped cream, pastry cream, buttercream, and cream cheese frosting all make delicious fillings for cream horns. The meringue is light and decadent but you can use any creamy filling you prefer.
Ingredients:
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 1 tbsp milk
- 100g egg whites (about 3 egg whites)
- 200g sugar (about 1 cup)
- 60 ml water (about 1/4 cup)
- 1/8 tsp salt
- 1 tsp lemon juice
Instructions:
- Make the pastry cones. Take a piece of paper and split it in half. Roll each piece into a cone shape and seal the sharp end with a piece of duct tape. This will create a homemade cone mold.
- Wrap each paper cone with a piece of aluminum foil. Place a small ball of foil inside the cone to help support the dough. Set aside.
- Take the puff pastry sheets out of the freezer to thaw slightly. Unfold them and roll each one out a bit more.
- Cut the pastry sheets into equal 1-inch wide strips.
- Working with one strip at a time, wrap it around one of the cone molds, overlapping the edges slightly and covering the cone in a spiral. The foil will help the pastry keep its shape. Recipe by Ineskohl.info
- Place the wrapped cones on a baking sheet. In a small bowl, whisk together the egg and 1 tbsp of milk. Brush this egg wash over the pastry.
- Bake at 350°F for 25-30 minutes until golden brown. Allow to cool completely on the baking sheet before removing the cones.
- Carefully slide the cooled puff pastry cones off the molds. Set aside.
- Make the filling. Combine the sugar and water in a saucepan. Heat over medium, stirring, until it reaches 245°F on a candy thermometer.
- While the syrup cooks, use a stand mixer to whip the egg whites, salt, and lemon juice until soft peaks form.
- When the syrup is ready, turn the mixer to high and slowly pour the syrup into the whipping egg whites. Whip until the bowl is slightly warm, about 5 minutes.
- Transfer the stiff, glossy meringue to a piping bag fitted with a large tip. Pipe the meringue into the cooled puff pastry cones, mounding it high.
- Dust with powdered sugar before serving. Enjoy!
