Cream Horns from Scratch

Name: Cream Horns from Scratch
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 10 min
Ingredients: Water – 1 u0026 1/2 cup; Sugar – 2 tablespoon; Salt – ½ teaspoon; Butter -1 cup +2 tablespoon; All-purpose flour – 4 cups; Salted Butter – 1 cup; Powdered sugar – 1 cup; Vanilla extract – 1 teaspoon; Heavy cream – 2 tablespoon; Egg – 1; Milk – 1 tablespoon

Written by Emily on July 9, 2022 in Dessert

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Puff pastry horns with sweet, fluffy buttercream filling

These Cream Horns are made with puff pastry that’s wrapped and baked until golden and flaky and filled with a sweet and fluffy buttercream filling. This delicious pastry is crispy on the outside, and nice and creamy on the inside. You can also dip or drizzle them in chocolate. If you are looking for a crowd-pleaser, this cream horn recipe is a hit every single time! They’re the perfect dessert for gatherings, family get-togethers, and parties.

Making puff pastry at home seems difficult at first, but with a little patience, it can turn out beautifully. These scrumptious cream horns are super easy to put together and terrific fun to eat. This recipe has puff pastry which is foolproof and always results in those signature flaky layers. With just a little time and a few simple ingredients, you can stock your freezer with a buttery puff at all times. You may fill it with any filling that suits your tastes, from savory to sweet. Learn how to make it and use it in all your recipes that call for flaky, buttery pastry. Strips of puff pastry are wrapped on cones and baked until done. I made hard paper cones and covered them with aluminium foil. Alternatively, you could purchase baking horns from Amazon.

To make the puff pastry, butter is layered within the dough, creating hundreds of flaky layers. This process is called “lamination.” Steam is released when the cold butter goes into a hot oven, causing all those layers to separate and the pastry to puff up. Find some time and get baking, folks! The results are very rewarding.

Ingredients required to make Cream Horns

For the puff pastry:

Water – 1 & 1/2 cup
Sugar – 2 tablespoon
Salt – ½ teaspoon
Butter -1 cup +2 tablespoon
All-purpose flour – 4 cups

For the buttercream filling:

Salted Butter – 1 cup
Powdered sugar – 1 cup
Vanilla extract – 1 teaspoon
Heavy cream – 2 tablespoon

For the egg wash:

Egg – 1
Milk – 1 tablespoon

How to make Cream Horns

Making the puff pastry: In a large bowl, add 1 cup of water and ½ teaspoon of salt, and 2 tablespoons of sugar. Mix it in, add 2 tablespoons of butter and 4 cups of all-purpose flour and mix with a wooden spoon till it’s not able to mix anymore. Invert it onto a lightly floured clean work surface and knead it into a soft dough. Alternatively, you can knead the dough in a stand mixer. Cover the dough in plastic wrap and chill in the freezer for 15 minutes. Place the butter in a plastic wrap and pound into a flat rectangle using a rolling. Chill in the freezer until firm, about 15 minutes. Once both the dough and the butter are cold and stiff, dust your work surface with flour and start laminating.

Roll the dough into a rectangle about 1/2 inch thick. Place the chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll the dough again, not letting the butter break through the dough. Fold into thirds. This is the first ”turn”. Cover the dough in plastic wrap and chill in the freezer for 15 minutes. After 15 minutes, Rotate the dough 90 degrees and roll it out into a rectangle again. Fold into thirds. Rotate the dough 90 degrees and roll it out into a rectangle again. By now, the butter would’ve started to warm up. Wrap in plastic and chill in the freezer for 15 minutes. Repeat this process 3 more times. It’s as easy as rolling the dough into a rough rectangle shape and folding it into thirds, like a letter. After each fold, give it a 90-degree turn and then repeat. The more you fold it, the more flaky layers it will have. I usually fold 6 times.

Making the horns: Make 8 cones out of cardboard paper and cover them using aluminium foil. Take half of the refrigerated puff pastry and roll it into a rough rectangle of the thickness of 1/8 inch. Cut it into ½-inch wide strips. Wrap the strips over the aluminium foil cones. Make the egg wash by mixing 1 egg and 1 tablespoon of milk. Arrange the horns on a parchment-lined baking sheet and brush the egg mixture on top of the horns to get a beautiful glaze when baked.

Baking the horns: Transfer the baking sheet containing horns to a preheated oven at 200 C. Bake the horns at 200 C for 25 minutes or till it is golden brown on the outside. The puff pastry dough is very delicate. If you underbake, the horn will unroll, but if you overbake they will have a hard time coming off the mold. For the horns to reach the perfect stage they need to be light golden brown in color.

Making the cream filling: In a large bowl, or in the bowl of a stand mixer, cream 1 cup of butter. Add one cup of powdered sugar and beat well. Add 1 teaspoon of vanilla extract and mix well. Add 2 tablespoons of heavy cream and beat well until fluffy. Transfer the cream to a piping bag ready to fill the horns.

Filling the cream in the horns: Let the horns cool on a cooling rack for an hour. When the horns have reached room temperature, fill each horn with buttercream. You may serve it so or refrigerate it and serve it cold. Enjoy!

Loved the Cream Horns? You would love these other snacks too:

Easy Egg Puffs Recipe

Easy Homemade Cinnamon Rolls

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