Cream Horns with Whipped Cream Filling Recipe
If you have a sweet tooth and love classic pastries, you are going to be absolutely delighted by this Cream Horns with Whipped Cream Filling Recipe. These light and flaky treats combine crisp puff pastry shells with a luscious, cloud-like whipped cream filling that melts in your mouth. Each bite offers a perfect balance of buttery crunch and creamy sweetness, making these cream horns a showstopper for any occasion, whether it’s a casual tea time or a festive celebration. Once you try making these yourself, you’ll wonder why you haven’t baked them sooner!
Ingredients You’ll Need
Gathering the right ingredients for this recipe is refreshingly simple, yet each one plays an important role in achieving that perfect texture and flavor. From the ready-made puff pastry that ensures flakiness to the heavy cream that whips into the perfect filling, every component is essential to the magic of this dessert.
- Puff pastry sheets (17.3 oz, 2 sheets): Ready-to-use for buttery, flaky shells that bake evenly and beautifully.
- Heavy cream (1 cup): Provides richness and creates the airy whipped cream filling when beaten.
- Powdered sugar (½ cup): Adds subtle sweetness and helps stabilize the whipped cream.
- Vanilla extract (1 tsp): Enhances the flavor with a warm, inviting aroma.
- Almond extract (1 tsp, optional): Introduces a delightful nutty hint if you want to jazz things up.
- Cocoa powder (2 tbsp, optional): Perfect for dusting or adding a chocolate twist to the whipped cream.
How to Make Cream Horns with Whipped Cream Filling Recipe
Step 1: Preparing the Puff Pastry Shells
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Take the puff pastry sheets and roll them out gently to about a 1/8 inch thickness, ensuring they are thin enough to bake into crisp, delicate shells. Then, cut the rolled pastry into strips roughly one inch wide. These strips will be wrapped tightly around your cream horn molds, slightly overlapping to ensure the structure holds well during baking.
Step 2: Baking the Horns
Place the pastry-wrapped molds onto a parchment-lined baking sheet to prevent sticking and promote even browning. Slide them into the oven and bake for 12 to 15 minutes until golden brown and perfectly flaky. The aroma filling your kitchen at this stage will only add to your anticipation!
Step 3: Cooling and Removing the Shells
Once baked, allow the shells to cool just enough to handle safely, then gently slide the pastry off the molds. Set the cream horns on a wire rack so they can cool completely, preserving their crisp texture and preventing sogginess, which is key for a perfect cream horn experience.
Step 4: Whipping the Cream Filling
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until you achieve stiff peaks. If you want to add almond extract for that extra flavor layer, fold it in gently now. This fluffy whipped cream will be the luscious heart of your cream horns.
Step 5: Filling the Cream Horns
Using a piping bag fitted with your favorite tip, carefully fill each cooled pastry shell with the whipped cream mixture. For a finishing touch, lightly dust the filled cream horns with powdered sugar or cocoa powder if you prefer a chocolate hint. These steps will bring your Cream Horns with Whipped Cream Filling Recipe to life in appearance and taste.
How to Serve Cream Horns with Whipped Cream Filling Recipe
Garnishes
Simple powdered sugar dusting is a classic, but you can also sprinkle finely chopped nuts, drizzle with melted chocolate, or even add a few fresh berries for a vibrant contrast. Garnishing not only adds a pop of color but also layers texture and flavor, making each serving feel extra special.
Side Dishes
Cream horns are versatile enough to pair beautifully with fresh fruit salads or a warm cup of coffee or tea. If you’re serving a larger spread, light custards or sorbets can offer a refreshing complement without overshadowing the delicate cream-filled pastries.
Creative Ways to Present
For a festive occasion, arrange your cream horns standing upright in a decorative serving dish or create a charming cream horn tower for visual impact. You can also pipe whipped cream rosettes on plates and place the horns atop for a premium patisserie-style presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Because the puff pastry shells can become soggy over time once filled, it’s best to store leftover cream horns separately from the whipped cream filling if possible. Keep the shells in an airtight container at room temperature for up to two days, and store the whipped cream filling in the fridge. Fill them just before serving to maintain that delightful crispness.
Freezing
Freezing assembled cream horns is not ideal due to the whipped cream filling losing its texture. However, you can freeze unbaked puff pastry strips wrapped around molds and bake fresh shells later. This way, you keep the pastry perfectly flaky and fresh for when you’re ready to make your Cream Horns with Whipped Cream Filling Recipe.
Reheating
If your pastry shells have cooled and lost a bit of their crispness, a quick warm-up in the oven at low heat (about 300 degrees Fahrenheit) for 5 minutes can help refresh that buttery crunch. Just be sure the shells are completely cool before filling to avoid melting the cream.
FAQs
Can I use a different type of pastry for this recipe?
Puff pastry is essential for that flaky, buttery texture that defines cream horns. While you could experiment with phyllo dough or an enriched dough, puff pastry ensures the best balance of crispness and lightness in your Cream Horns with Whipped Cream Filling Recipe.
How long can the whipped cream filling stay fresh?
Whipped cream with powdered sugar will keep well in the refrigerator for up to 24 hours. For the freshest taste and texture, it’s best to prepare and pipe it on the day you plan to serve your cream horns.
Do I need cream horn molds to make this recipe?
Cream horn molds help shape the pastry perfectly during baking, but if you don’t have them, you can create cones using aluminum foil shaped firmly. Just make sure they are well rolled and sturdy to hold the pastry strips securely.
Can I add flavor variations to the whipped cream?
Absolutely! Besides vanilla and almond extract, you might try citrus zest, a splash of liqueur, or espresso powder. These subtle twists can add exciting notes while keeping the whipped cream’s light texture intact.
Is there a way to make this recipe vegan?
While traditional puff pastry and whipped cream are dairy-based, vegan puff pastry is available in many stores, and you can use coconut cream whipped with a sweetener as an alternative filling. Your Cream Horns with Whipped Cream Filling Recipe can easily be adapted for a plant-based lifestyle with these swaps.
Final Thoughts
There is something truly special about the combination of flaky pastry and smooth whipped cream that makes Cream Horns with Whipped Cream Filling Recipe an irresistible treat to bake and share. Whether you are an experienced baker or just diving into pastry making, this recipe is approachable and rewarding. Give it a try—the creamy, crunchy, and utterly delightful results will have you coming back for more and happily sharing these lovely pastries with friends and family.
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Cream Horns with Whipped Cream Filling Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Delight in classic Cream Horns featuring flaky puff pastry filled with sweet, fluffy whipped cream. Perfectly baked until golden and filled with vanilla-scented cream, these elegant pastries are a delightful treat for any occasion.
Ingredients
Puff Pastry
- 1 package (17.3 oz) puff pastry sheets (2 sheets)
Whipped Cream Filling
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 2 tbsp cocoa powder (optional)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C). Roll out puff pastry sheets to about 1/8 inch thickness to ensure they are thin enough to bake crisp yet sturdy for shaping.
- Cut and Shape Pastry Strips: Cut the rolled pastry into approximately 1-inch wide strips. Wrap each strip around cream horn molds, overlapping slightly to secure the shape during baking.
- Bake Pastry Shells: Arrange the wrapped molds on a parchment-lined baking sheet. Bake for 12-15 minutes until the pastry is puffed and golden brown, indicating a light and crispy texture.
- Cool Pastry Shells: Allow the baked horns to cool slightly on the molds before gently removing them. Transfer to a wire rack and cool completely to prevent sogginess before filling.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream to soft peaks. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. For added flavor, lightly fold in almond extract or cocoa powder if desired.
- Fill the Cream Horns: Use a piping bag to fill the cooled pastry shells generously with whipped cream. Finish by dusting with powdered sugar for a beautiful presentation and a touch of extra sweetness.
Notes
- For best results, keep your mixing bowl and beaters chilled to achieve optimal whipped cream volume.
- Almond extract is optional but adds a lovely depth of flavor to the cream filling.
- Try dusting the cream horns with cocoa powder or cinnamon for a different twist.
- Make sure the puff pastry is cold before rolling to prevent sticking and toughness.
- These pastries are best served the same day for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
