Cream horns are a delightful pastry featuring a crispy puff pastry shell and a light, airy filling. This recipe for Cream Horns with Vanilla Whipped Cream offers a simple yet elegant dessert that combines the rich flavor of vanilla with the delicate texture of puff pastry. Whether you’re hosting a special event or looking for a fancy treat to enjoy with your afternoon tea, these cream horns are sure to impress.
The puff pastry is rolled into cone-shaped molds, creating a perfect cavity for the homemade vanilla whipped cream. The process of making these pastries may seem intricate, but it’s quite straightforward, and the results are both visually appealing and delicious. The vanilla whipped cream is subtly sweet and perfectly complements the flaky pastry, making these cream horns a delightful balance of textures and flavors.
Why You’ll Love This Recipe:
- Elegant Presentation: These cream horns look as exquisite as they taste, perfect for impressing guests or adding a special touch to your dining table.
- Delicious Combination: The flaky pastry filled with creamy, vanilla-scented whipped cream offers a satisfying contrast.
- Versatility: Serve them as a dessert at parties, a sweet treat at showers, or as a decadent snack during a family gathering.
Ingredients:
- 1-2 tsp softened butter, for greasing horn molds
- 1 sheet frozen puff pastry, thawed per package instructions
- 1 large egg, beaten with 2 tsp cold water
- Powdered sugar, for dusting
- 1 1/2 cups heavy cream
- 1 tsp pure vanilla extract
- 1/3 cup granulated sugar, plus additional as needed to taste
- 1/4 tsp cream of tartar
- Assorted berries for garnishing (optional)
Instructions:
Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Generously brush 12 large metal French horn cones with softened butter to prevent sticking.
Prepare the Pastry:
- Unroll the thawed puff pastry on a non-stick surface into approximately a 9-10 x 8-inch rectangle.
- Using a sharp knife or a pastry cutter, cut the pastry into 3/4-inch strips. Aim for even size but don’t worry about perfection.
- Wind the pastry strips around the buttered cones, starting at the narrow end and slightly overlapping each layer to create a spiral effect.
- Once wrapped, brush the puff pastry with the egg wash on all sides and lightly dust with powdered sugar. Arrange them seam side down on the prepared baking sheet.
Bake:
- Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed up.
- Allow the cream horns to cool completely on the metal forms; this helps them maintain their shape.
Prepare the Filling:
- In a mixing bowl, use an electric mixer to whip the heavy cream, vanilla extract, and cream of tartar until soft peaks form.
- Gradually add granulated sugar while continuing to whip, adjusting the sweetness to your taste.
Assemble the Cream Horns:
- Carefully remove the cooled pastries from the metal forms.
- Fill a piping bag (or a Ziploc bag with the corner snipped off) with the whipped cream and pipe the cream into each pastry shell.
- Dust the filled cream horns with additional powdered sugar and garnish with fresh berries if desired.
Storage Options:
- Refrigerator: Store any leftover cream horns in an airtight container in the refrigerator for up to 3 days. Note that the pastry may soften over time.
Tips:
- Handling Puff Pastry: Keep the puff pastry cold for easier handling. If it warms up and becomes sticky, place it back in the refrigerator for a few minutes.
- Filling Variations: Experiment with different fillings such as chocolate mousse or lemon curd for a variety of flavors.
- Serving Suggestion: Serve the cream horns soon after filling to ensure the pastry stays crisp.
Enjoy the process of creating these stunning Cream Horns with Vanilla Whipped Cream, a treat that is sure to delight everyone who tries them. The combination of flaky pastry and creamy filling is not just tasty but also a joy to present.
