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Cream Horn Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/cream-horn-recipe/