Cream Horn Recipe

Introduction

Cream horns are delightful, flaky pastries filled with a smooth, sweet marshmallow cream. This recipe guides you through making the perfect crisp pastry shells and a luscious filling that’s sure to impress your family and guests.

Ingredients

• 2 boxes puff pastry dough (thawed)
• 1 tablespoon water
• ½ cup unsalted butter (113g, softened)
• ½ cup vegetable shortening (113g)
• 3 cups powdered sugar (345g)
• 3 cups marshmallow fluff (13oz, 368g)
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (optional)

Instructions

1. Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Set the sheet aside.
2. Step 2: On a lightly floured surface, unfold one sheet of puff pastry dough and gently roll it out with a floured rolling pin. You should still see the fold creases in the dough.
3. Step 3: Using a pastry wheel or pizza cutter, cut each section of the dough into 4 even strips.
4. Step 4: Take a strip of dough and wrap it around a cream horn mold. For tube-shaped molds, start at either end; for cone-shaped molds, start at the narrow point and wrap upward, slightly overlapping the dough. Dip your finger in water to moisten the dough end so it sticks securely. Wrap about 3 strips per mold, leaving some space at edges to easily remove after baking.
5. Step 5: Place the dough-wrapped molds on the prepared baking sheet about 2 inches apart. Bake for 12 minutes or until the pastry is light golden brown. Remove from oven and let cool on the molds for 20 minutes. Then gently slide the pastry off the molds and cool on a wire rack for another 10 minutes.
6. Step 6: While the pastries cool, prepare the filling. Beat the softened butter and shortening with an electric mixer. Gradually add powdered sugar, marshmallow fluff, and vanilla extract, mixing on low until combined, then whip on high speed for 2 minutes. If using, add heavy cream before increasing speed for a lighter texture.
7. Step 7: Transfer the filling to a piping bag fitted with a large tip. Fill each pastry shell carefully, filling from both ends if using tube-shaped molds. Store finished cream horns in an airtight container at room temperature for up to 3 days.

Tips & Variations

• For extra crispiness, chill the wrapped molds for 15 minutes before baking.
• Try dusting the finished cream horns with powdered sugar or cocoa powder for a decorative touch.
• Substitute marshmallow fluff with whipped cream or pastry cream for different flavor profiles.
• Use different extracts like almond or lemon instead of vanilla for unique fillings.

Storage

Store cream horns in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as the pastry can become soggy. If needed, gently warm before serving to refresh the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry shells ahead of time?

Yes, you can bake the shells in advance and store them in an airtight container for up to 2 days before filling to keep them crisp.

Can I freeze the filled cream horns?

It’s best to freeze the shells before filling. Freshly filled cream horns don’t freeze well because the filling may separate or become watery when thawed.

Cream Horn Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This Cream Horn recipe features flaky, buttery puff pastry spiraled around molds to create delicate pastry shells, filled with a luscious, fluffy cream made from butter, shortening, powdered sugar, marshmallow fluff, and vanilla. The lightly golden, crisp pastry pairs perfectly with the sweet and airy filling, making it an irresistible dessert or treat for any occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 12 cream horns 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry

• 2 boxes Puff Pastry Dough (thawed)
• 1 tablespoon water

Filling

• ½ cup unsalted butter (113g, softened)
• ½ cup vegetable shortening (113g)
• 3 cups powdered sugar (345g)
• 3 cups marshmallow fluff (13oz, 368g)
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (optional)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Roll Out Pastry Dough: On a lightly floured surface, unfold one sheet of the thawed puff pastry dough and gently roll it out using a lightly floured rolling pin to smooth and slightly thin the dough without tearing.
3. Cut Dough Strips: Using a pastry wheel or pizza cutter, cut each section of dough into four even strips, keeping the fold creases visible to maintain structure.
4. Wrap Dough Around Molds: Take a strip and begin wrapping it around the cream horn mold, overlapping slightly as you go. For cone-shaped molds, start at the point and wrap upwards; for tube-shaped molds, start at either end. Dip your finger in water to moisten the ends of each strip to help them stick together and secure onto the mold. Use about three strips per mold, leaving a small gap at edges for easy removal after baking.
5. Bake the Pastry Shells: Place each dough-wrapped mold on the prepared baking sheet spaced about 2 inches apart. Bake for approximately 12 minutes or until the pastry turns light golden brown. Remove from oven and let cool on the molds for about 20 minutes.
6. Remove and Cool Pastry: Carefully slide the baked pastry off the molds once cooled enough to handle, then place them on a wire rack to cool an additional 10 minutes, ensuring crispness and preventing sogginess.
7. Prepare the Cream Filling: In a mixing bowl, cream together the softened butter and vegetable shortening until smooth using an electric mixer. Gradually add powdered sugar, marshmallow fluff, and vanilla extract and mix on low speed until sugar incorporates. Increase speed to high and whip for 2 minutes until fluffy. Optionally, add heavy cream just before whipping to lighten the texture further.
8. Fill the Cream Horns: Transfer the prepared filling into a pastry bag fitted with a large piping tip. Pipe the cream into the cooled pastry shells. For tube-shaped horns, fill from both ends to ensure even distribution of filling.
9. Store: Store finished cream horns in an airtight container at room temperature. They remain fresh and delicious for up to 3 days.

Notes

• The water helps seal the dough strips together securely during wrapping.
• Ensure not to wrap dough too close to the edges of the molds to facilitate easy removal after baking.
• Using heavy cream in the filling is optional but recommended for a lighter, creamier texture.
• Allowing the pastry to cool fully on a wire rack prevents sogginess and keeps the cream horns crisp.
• If puff pastry is frozen, thaw it overnight in the refrigerator before using to ensure easier handling.
• You can reuse the puff pastry scraps to make mini turnovers or other small pastries.

Keywords: Cream Horn, Puff Pastry Dessert, Marshmallow Filling, Sweet Pastry, Cream Horn Recipe, Homemade Pastry, Flaky Pastry, Vanilla Cream Filling