Cream horns are the kind of pastry that looks like it came from an elegant patisserie—golden, flaky spirals of puff pastry wrapped around a creamy, sweet filling. Yet they’re surprisingly simple to make at home.
Using store-bought puff pastry as the base, these horns come together quickly with the help of cream horn molds (metal cones that shape the pastry). The filling is a light, silky vanilla cream—similar to pastry cream but whipped to a fluffy consistency.
Dust with powdered sugar and serve with fresh berries for a dessert that’s as beautiful as it is delicious. Perfect for afternoon tea, birthday parties, or any time you want to impress.
Instructions
Prepare the Puff Pastry
On a lightly floured surface, roll the puff pastry into a 12-inch square (about ⅛-inch thick). Cut the pastry into strips about 1 inch wide and 12 inches long.
Wrap Around Molds
Lightly grease the cream horn molds with non-stick spray. Starting at the pointed end, wrap a pastry strip around each mold, overlapping slightly as you go.
The seam should be on the inside of the spiral. Place the wrapped molds on a parchment-lined baking sheet. Brush the pastry with beaten egg wash and sprinkle with granulated sugar.
Chill and Bake
Refrigerate the wrapped molds for 20 to 30 minutes to chill the pastry. Preheat oven to 400°F (200°C). Bake for 12 to 15 minutes until golden brown and puffed. Allow to cool on the molds for 5 minutes, then carefully slide the pastry horns off the molds and let cool completely on a wire rack.
Make the Pastry Cream Base
In a saucepan, heat the milk with half the sugar until steaming. In a bowl, whisk the egg yolks, remaining sugar, and cornstarch until pale. Slowly temper the hot milk into the egg mixture, then return to the saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (pressing onto surface), and refrigerate until cold.
Make the Whipped Cream
In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Combine Fillings
Once the pastry cream is cold, whisk it until smooth. Fold in the whipped cream gently until just combined. Transfer to a piping bag fitted with a star tip or round tip.
Fill and Serve
Pipe the cream filling into each cooled pastry horn, filling from both ends for a generous amount. Dust with powdered sugar and garnish with fresh berries and mint if desired. Serve immediately or refrigerate until ready to serve.
These Cream Horns are an elegant, impressive pastry that’s easier to make than they look—perfect for any special occasion.
