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Delicious Homemade Cream Horns Recipe


Delicious Homemade Cream Horns Recipe





Cream horns are a delightful pastry that combines flaky, buttery puff pastry with a rich, creamy filling.


These conical treats are perfect for special occasions, gatherings, or simply as a luxurious dessert.

Here’s a detailed recipe to help you create these delicious pastries at home.



For the Pastry:

1 package (17.3 ounces) puff pastry sheets (2 sheets), thawed


1 large egg, beaten

2 tablespoons water

Granulated sugar, for sprinkling

For the Cream Filling:

2 cups milk


1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract


2 tablespoons unsalted butter

1 cup heavy cream

For Garnish:

Powdered sugar, for dusting



Prepare the Pastry Cones:

Preheat your oven to 400°F (200°C). Lightly grease cream horn molds or make your own by shaping

aluminum foil into cone shapes.

On a lightly floured surface, roll out each puff pastry sheet to about 12 inches square. Cut each sheet


into 12 equal strips.

In a small bowl, beat the egg with water to create an egg wash.

Wrap each strip around the cream horn molds, starting at the pointed end and overlapping slightly to


Brush the pastry cones lightly with the egg wash and sprinkle with granulated sugar.

Place the cones on a baking sheet lined with parchment paper.

Bake the Pastry:

Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed.

Remove from the oven and let them cool on a wire rack. Once cooled, carefully remove the pastry

from the molds.

Prepare the Cream Filling:

In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue

to cook for another 2 minutes.

In a small bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to

temper the eggs.

Slowly pour the tempered eggs back into the saucepan, whisking constantly.

Cook for another 2 minutes, or until the mixture is very thick.

Remove from heat and stir in the vanilla extract and butter until smooth.

Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent

a skin from forming), and refrigerate until completely chilled.

Whip the Cream:

In a large bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the chilled custard mixture until fully combined and smooth.

Fill the Pastry Cones:

Transfer the cream filling to a piping bag fitted with a large star or round tip.

Pipe the filling into the cooled pastry cones, filling them generously.

Garnish and Serve:

Dust the filled cream horns with powdered sugar for a beautiful finish.

Serve immediately or refrigerate until ready to serve.

Tips for Perfect Cream Horns:


Use Cold Pastry: Ensure your puff pastry is cold but pliable. This helps achieve the flaky layers.

Even Strips: Cutting the pastry into even strips ensures uniform baking.

Preventing Burnt Tips: If the tips of the cones start to brown too quickly, cover them loosely with

aluminum foil during baking.

Chill the Filling: Ensure the custard filling is well-chilled before folding in the whipped cream to

maintain its structure.



Homemade cream horns are a delightful and elegant dessert that will impress your family and friends.

With their flaky pastry and luscious cream filling, they offer a perfect balance of textures and flavors.

This recipe guides you through the process step-by-step, ensuring delicious results every time. Enjoy

baking and savoring these delightful treats!

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