Description
Delightful and crispy cream horns made from flaky puff pastry, filled with sweetly whipped cream flavored with vanilla and optional almond and cocoa accents. Perfect as a classic dessert or an elegant teatime treat.
Ingredients
Scale
Pastry
- 1 package (17.3 oz) puff pastry sheets (2 sheets)
Filling
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Optional
- 2 tbsp cocoa powder (optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets to about 1/8 inch thickness to ensure even baking and a delicate flaky texture.
- Shape the Horns: Cut the pastry into 1-inch wide strips. Wrap each strip tightly around cream horn molds, overlapping the edges slightly to prevent them from unraveling during baking.
- Bake Pastry Shells: Place the wrapped molds on a parchment-lined baking sheet and bake for 12-15 minutes, or until the pastry turns a beautiful golden brown and is crisp to the touch.
- Cool Pastry: Allow the pastry to cool slightly, then gently remove the molds. Transfer the horns onto a wire rack and let them cool completely to retain crispness.
- Prepare Whipped Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract (and almond extract if using), whipping further until stiff peaks develop.
- Fill and Serve: Using a piping bag, fill the cooled pastry horns with the whipped cream filling. Dust with powdered sugar for an elegant finish and serve immediately for the best texture.
Notes
- You can gently dust the horns with cocoa powder along with the powdered sugar for a chocolatey variation.
- For ease, chill the cream horn molds before winding the pastry to prevent sticking.
- If you don’t have molds, you can make improvised ones using aluminum foil shaped into cones.
- Serve cream horns shortly after filling to prevent the pastry from becoming soggy.
