Every now and then, a recipe comes along that’s so delightful, it’s impossible to resist. These cream filled horns are just that—a perfect blend of flaky pastry and sweet, creamy filling that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of flaky pastry and creamy filling offers a perfect texture contrast.
- Using pre-made puff pastry saves time without sacrificing quality.
- The vanilla custard filling is versatile and can be flavored in countless ways.
- They’re as fun to make as they are to eat, perfect for baking with kids.
- The horns can be filled with anything from whipped cream to chocolate mousse for endless variations.
Ingredients
- 1 package (17.3 oz) puff pastry, thawed
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Equipment Needed
- Rolling pin
- Pastry brush
- Horn molds
- Mixing bowls
- Whisk
- Saucepan
- Electric mixer
Instructions
Prepare the Pastry
Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into 1-inch strips. Wrap each strip around a horn mold, starting at the tip and overlapping slightly. Brush with beaten egg for a golden finish. Bake at 400°F for 15 minutes or until golden brown. Let cool before removing from molds.
Make the Custard Filling
In a saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat until thickened. Temper the egg yolks by slowly adding some of the hot mixture to them, then return everything to the saucepan. Cook for 2 more minutes, then remove from heat and stir in butter and vanilla. Chill until set.
Whip the Cream
Beat the heavy cream and powdered sugar until stiff peaks form. Fold into the chilled custard for a light, fluffy filling.
Fill the Horns
Transfer the filling to a piping bag fitted with a star tip. Gently pipe the filling into each cooled pastry horn, starting from the wide end.
Serve and Enjoy
Dust with powdered sugar and serve immediately, or refrigerate until ready to serve. These are best enjoyed the day they’re made.
Tips and Tricks
For the flakiest pastry, keep the dough cold until it’s time to bake. If you don’t have horn molds, you can shape the pastry around the handle of a wooden spoon for a similar effect. To prevent the custard from becoming too thick, make sure to whisk constantly while cooking. For a smoother filling, strain the custard before chilling. If you’re short on time, store-bought custard or whipped cream can be used as a filling.
Recipe Variations
- Chocolate Cream Horns: Add 2 tbsp cocoa powder to the custard mixture.
- Fruit-Filled Horns: Mix in 1/2 cup of your favorite fruit puree into the custard.
- Nutty Horns: Sprinkle chopped nuts over the filled horns for added crunch.
- Spiced Horns: Add 1 tsp cinnamon or pumpkin spice to the pastry dough.
- Savory Horns: Fill with herbed cream cheese and smoked salmon for a twist.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare the pastry horns and the filling separately a day in advance. However, for the best texture, fill them no more than a few hours before serving.
Can I freeze the filled horns?
Freezing filled horns is not recommended as the filling may separate and the pastry could become soggy upon thawing. It’s best to freeze the unfilled pastry and fill them fresh.
What can I use instead of horn molds?
If you don’t have horn molds, you can use the handle of a wooden spoon or even shape the pastry into cones using foil as a mold. Be creative with what you have on hand!
Summary
These cream filled horns are a delightful treat that combines flaky pastry with a creamy, sweet filling. Perfect for any occasion, they’re sure to impress with their elegant appearance and delicious taste.