In this creamy, buttery cream horn recipe, crisp puff pastry horns get filled with a lush vanilla cream for a decadent treat that will transport you to bakery bliss. With an irresistibly light and airy filling wrapped up in flaky layers of golden pastry, these cream horns are sheer perfection.
The combination of textures and flavors is what makes this classic dessert so swoon-worthy. With each bite, you get the satisfying crunch of the delicate puff pastry exterior giving way to pillowy clouds of smooth, sweet cream. It’s a dessert that’s both nostalgic and indulgent.
Why You’ll Love This Cream Horn Recipe:
- Easy to make with store-bought puff pastry
- That addictive flaky, buttery pastry exterior
- Light-as-air marshmallow cream filling
- Fun to make with kids
- Perfect for entertaining or holidays
- Can be made ahead of time
Cream Horn Ingredients:
- Frozen puff pastry sheets, thawed
- Unsalted butter, softened
- Vegetable shortening
- Powdered sugar
- Marshmallow fluff/creme
- Vanilla extract
- Heavy cream (optional)
How to Make Cream Horns:
- Roll out thawed puff pastry and cut into strips. Wrap strips around cream horn molds or foil-wrapped cones, overlapping slightly.
- Bake rolled pastry cones until golden brown. Let cool on molds, then carefully remove.
- Make cream filling by whipping together butter, shortening, powdered sugar, marshmallow creme, vanilla, and heavy cream until fluffy.
- Transfer cream to a piping bag and pipe into cooled pastry cones from each end.
- Enjoy cream horns immediately or store at room temperature for 2-3 days.
Tips for Perfect Cream Horns:
- Use quality puff pastry for best flakiness
- Don’t overfill pastry or cream will ooze out
- Pipe from both ends for even cream distribution
- Add heavy cream for an extra lush, pipeable filling
- Dust with powdered sugar or drizzle with chocolate for extra flair
How to Store:
Keep filled cream horns in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions:
CONTINUE READING ON THE NEXT PAGE 🥰💕
Pages: 1 2
