Step 1: Preheat the Oven and Prepare the Molds
- Preheat your oven to 400°F (200°C).
- If you have cream horn molds, lightly grease them. If you don’t have molds, you can make DIY molds by rolling aluminum foil into cone shapes.
Step 2: Prepare the Puff Pastry
- Roll out the thawed puff pastry sheets on a lightly floured surface. Use a rolling pin to smooth out the creases and make the dough slightly thinner.
- Using a sharp knife or pizza cutter, cut the puff pastry into ½-inch wide strips.
Step 3: Shape the Cream Horns
- Take one strip of puff pastry and wrap it around the cream horn mold (or foil cone), starting at the narrow end and overlapping each layer slightly to create a spiral. Repeat with the remaining strips.
- Place the wrapped molds onto a parchment-lined baking sheet with the seam side down.
Step 4: Egg Wash and Sugar (Optional)
- Lightly brush the puff pastry with the beaten egg to give it a golden color when baked.
- For extra sweetness and a crispy texture, sprinkle the tops with a bit of granulated sugar (optional).
Step 5: Bake the Puff Pastry
- Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and puffed.
- Remove the horns from the oven and let them cool for a few minutes before carefully sliding them off the molds. Allow the pastry horns to cool completely before filling them.
Step 6: Make the Cream Filling
- In a mixing bowl, whisk the heavy whipping cream until soft peaks form.
- Gradually add in the confectioners’ sugar and vanilla extract, and continue whipping until stiff peaks form.
- For a richer filling, fold in the mascarpone cheese until fully combined.
Step 7: Fill the Cream Horns
- Transfer the cream filling into a piping bag fitted with a star or round tip.
- Once the pastry horns are completely cooled, pipe the cream filling into each one, starting from the wider end and working your way to the tip.
Step 8: Final Touches
- If desired, dust the tops of the cream horns with confectioners’ sugar for a sweet, elegant finish.
- Serve immediately or refrigerate until ready to serve.
Tips for Success:
- Keep the Puff Pastry Cold: Puff pastry works best when cold. If the dough becomes too soft while shaping, place it back in the fridge for 10-15 minutes to firm up.
- Don’t Overfill: Cream horns are delicate, so be gentle when filling them with cream to avoid breaking the pastry.
- Variations: You can dip the open ends of the cream horns in melted chocolate or sprinkle them with crushed nuts or sprinkles for added flair.
Storage:
- Cream horns are best enjoyed the day they are made for maximum crispness.
- You can store filled cream horns in an airtight container in the refrigerator for up to 2 days, though the pastry may soften slightly over time.
Frequently Asked Questions:
Q: Can I make the cream horns ahead of time?
A: Yes! You can bake the pastry horns ahead of time and store them in an airtight container at room temperature for up to 2 days. Fill them with cream just before serving.
Q: Can I use a different filling?
A: Absolutely! You can experiment with different fillings such as chocolate mousse, custard, or even fruit-flavored whipped creams to change things up.
With this Easy Cream Horns Recipe, you can recreate bakery-quality treats right at home. The crisp puff pastry paired with the luscious cream filling is an irresistible combination that will have everyone reaching for seconds.