Cream horns are flaky puff pastry cones filled with sweet whipped cream. There’s no need to visit a bakery; they’re easy to prepare than you would believe!
When I was little, my father would sometimes buy up a package of cream horns at the grocery store, which I thought was a rare treat.
And, to be honest, I should have it on top of the sugar I’m already eating for breakfast.
I’ve had a difficult time locating them in grocery shops since moving to New England. I’ve discovered locations where I can order them from a bakery, but nothing I can simply grab and go. And that breaks my tiny sugar-loving heart. Hurts.
Fortunately, I discovered how to manufacture my own, and now you can, too!
Contents
- What is the cream in cream horns made of?
- What is the pastry for cream horns?
- What is the difference between a cannoli and a cream horn?
- Ingredients for homemade cream horns
- How to make cream horns
- Yes, you have to let them chill!
- How to store cream horns
- Can you freeze cream horns?
- Making DIY pastry cones
- FAQs
- Homemade Cream Horns
- FAQs
- What is the cream in cream horns made of?
- What can I use instead of a cream horn mold?
- What tool do you need to make cream horns?
- What is the difference between a cannoli and a cream horn?
- How to make heavy cream?
- What else are cream horns called?
- How do you make a cone mold at home?
- What oil do you use for horns?
- What utensil do you use to whip cream?
What is the cream in cream horns made of?
It’s a basic recipe that calls for heavy cream, vanilla extract, and powdered sugar. The cream filling is neither too creamy or overly sweet.
What is the pastry for cream horns?
I stopped up on making my own pastry and instead used store-bought puff pastry, which I don’t mind at all. I was more concerned about the cream filling.
The pastry isn’t very flaky, but it’s also not overly thick.
What is the difference between a cannoli and a cream horn?
Cream horns are a kind of puff pastry that is filled with sweetened whipped cream.
Cannolis are made with a fried pastry crust that is filled with a thicker ricotta filling.
Ingredients for homemade cream horns
- 1 sheet frozen puff pastry, thawed
- 1 egg, room temperature (for an egg wash)
- 1 cup powdered sugar, divided
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
How to make cream horns
Making the pastry cones
Step 1: Thaw a sheet of puff pastry sufficiently so that it can be unfolded without breaking apart. After the pastry sheet has thawed, cut it crosswise into nine equal pieces. Set aside.
Step 2: Coat 9 metal pastry cones with nonstick spray (aff link). Make your own pastry cones if you don’t have some on hand! Cut 8-12 long sheets of aluminum foil in half and roll each half into a cone form.
Step 3: Wrap a strip of pastry around each cone, beginning at the pointed end and overlapping layers slightly to avoid gaps.
After you’ve reached the end of the pastry, gently press it to the top layer to keep it from bursting off when baking.
Step 4: Freeze them for 20-30 minutes to help them keep their form when baking.
Step 5: Put each pastry, seam side down, 2-3 inches apart on each baking sheet. Keep in mind that the pastries will expand as they bake, so don’t let them contact. I propose putting 4 on one baking sheet and 5 on another, diagonally across the baking pans.
Step 6: In a small bowl, mix together one egg and a teaspoon of water to make an egg wash. Brush the egg wash over the tops of each pastry to give them a lovely golden brown gloss.
4 cup powdered sugar in a flour sifter (aff link) or fine mesh sieve (aff link) and sprinkle the tops of each pastry. Step 7: Position 1
Step 8: Bake for 15 minutes, or until golden brown on top. Remove from the oven and cool on the baking sheet with the metal shapes within.
Since the pastry expanded while it cooked, the forms will have pushed slightly out of the pastries.
Making the whipped cream filling
4 cup powdered sugar. Whip until firm peaks emerge. Taste it and add more powdered sugar if it needs to be sweeter. Prepare the cream filling while the pastries are cooling. Whip the heavy cream in a large mixing bowl until soft peaks form. Mix in the vanilla extract and the other three ingredients.
Fill a piping bag with the cream and squeeze it into the pastry cavities after the pastries have totally cooled. If desired, sprinkle with powdered sugar or drizzle with chocolate. Refrigerate until ready to serve.
Yes, you have to let them chill!
What I realized was that I wouldn’t know whether it worked with the pastry until I created the crust, made the filling, and chilled them for a time.
Something didn’t seem right when I sampled one before it went in the fridge to chill both the dough and the filling.
Then I had another after it had been in there for a few hours, and it was delicious. That transported me back to my youth.
I would have changed into Batman pajamas and sat in front of the television with one to watch The California Raisins.
How to store cream horns
Cream horns must be kept refrigerated, so store them in an airtight container in the fridge for up to 3 days. After that, the shell will soften as it absorbs the cream filling.
Can you freeze cream horns?
Definitely! Put cream horns in a freezer-safe airtight container in single layers with parchment paper between them (optionally, individually covered in plastic wrap) for up to 2 months.
They defrost fast at ambient temperature or in the fridge, usually within an hour.
Making DIY pastry cones
I made aluminum foil cones to wrap the pastry in by pulling out 8-12 long sheets of aluminum foil, folding them in half, and flattening each into a cone shape.
Pick up these pastry cones if you want to be serious about this (affiliate link).
So much simpler! It will save you time and keep you sane. You may also employ pastry tubes, as seen in cannolis.
FAQs
Yes! I made aluminum foil cones to wrap the pastry in by pulling out 8-12 long sheets of aluminum foil, folding them in half, and flattening each into a cone shape.
Definitely! Put cream horns in a freezer-safe airtight container in single layers with parchment paper between them (optionally, individually covered in plastic wrap) for up to 2 months. They defrost fast at ambient temperature or in the fridge, usually within an hour.
Cream horns must be kept refrigerated, so store them in an airtight container in the fridge for up to 3 days. After that, the shell will soften as it absorbs the cream filling.
Cream horns are a kind of puff pastry that is filled with sweetened whipped cream. Cannolis are made with a fried pastry crust that is filled with a thicker ricotta filling.
It’s a basic recipe that calls for heavy cream, vanilla extract, and powdered sugar. The cream filling is neither too creamy or overly sweet.
If you make this dish, please consider returning to share your experience with others by leaving a comment with a star rating below!
Homemade Cream Horns
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Description
Equipment
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Nonstick silicone mat
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Baking sheets
Ingredients
- 1sheetfrozen puff pastry, thawed
- 1egg, room temperature
- 1cuppowdered sugar, divided
- 1cupheavy cream
- 1teaspoonpure vanilla extract
Instructions
Pastry horns
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Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet crosswise into nine equal strips. Set aside.1 sheet frozen puff pastry
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Spray 9 metal pastry cones with non-stick spray. Note: If you don’t have pastry cones, make your own! Rip off 8-12″ long sheets of aluminum foil, fold in half, and roll each into a cone shape.
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Wind a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers a little so that there aren’t any gaps. After you’ve reached the end of the pastry, gentle press the end to the top layer of pastry to prevent it from popping off while baking. Place them in the freezer for 20-30 minutes so that they’ll hold their shape while baking.
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Preheat oven to 400°F and prepare two baking sheets with a non-stick silicone mats or parchment paper.
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Place each pastry, seam side down, 2-3″ apart on baking sheet – remember, the pastries will expand as they bake and you don’t want them to touch. I recommend placing 4 on one baking sheet and 5 on another, placing them on a diagonal across the baking sheets.
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Create an egg wash by whisking together one egg with a teaspoon of water in a small bowl. Brush the top of each pastry with the egg wash to give them a nice golden brown sheen.1 egg
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Place 1/4 cup powdered sugar in a flour sifter or fine mesh sieve and coat the top of each pastry with a dusting of sugar.1 cup powdered sugar
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Bake for 15 minutes or until the tops are golden brown. Remove from the oven and allow to cool on baking sheet with the metal forms still inside. You’ll notice the forms will have pushed out of the pastries just a bit, due to the expansion of the pastry as it baked.
Cream filling
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While the pastries are cooling, prepare the cream filling. In a large bowl, whip the heavy cream until it forms soft peaks.1 cup heavy cream
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Add vanilla and remaining 3/4 cup powdered sugar. Whip until it forms stiff peaks. Taste test it and add more powdered sugar if you’d like it a little sweeter.1 teaspoon pure vanilla extract, 1 cup powdered sugar
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Once pastries are completely cooled, fill a piping bag with the cream and squeeze with firm pressure into the pastry cavities. If desired, top with a little powdered sugar or drizzled chocolate. Keep refrigerated and enjoy!