Cream Horns
Submitted by yeager
Flaky puff pastry spiraled around horn molds, baked golden, then piped full of sweetened whipped cream and topped with grated chocolate. A classic European pastry at home.
YIELD
1 batchPREP
25 minCOOK
30 minREADY
1 hrsThese look like they belong in a Viennese bakery window, but they come together with store-bought puff pastry and a little patience.
Strips of pastry get wound around metal cream horn molds in a tight spiral, brushed with egg wash for shine, and baked until they puff up golden and shatteringly crisp.
Once cooled, sweetened whipped cream gets piped inside and a shower of grated chocolate finishes them off.
They’re the kind of pastry that makes people pause mid-bite and ask “you made these?"
Chef Tips
- Freeze for 10 minutes before baking. This firms up the butter in the puff pastry so the layers stay distinct and puff properly instead of slumping.
- Overlap the strips by about ¼ inch as you spiral them around the mold. Too much overlap and the pastry won’t cook through in the center.
- Leave them in the turned-off oven for 10 minutes after baking. This dries out the inside so the shells stay crisp once filled with cream.
- Fill just before serving. Whipped cream softens pastry quickly, so pipe them close to showtime for the best contrast of crisp and creamy.
Ingredients
Directions
Roll pastry into a 15×9-inch rectangle.
Cut into 9 strips.
Starting at tip of mold, wrap one strip around an ungreased 4-inch metal cream horn mold, winding strip spiral-fashion and overlapping edges about ¼ inch.
Place on lightly greased baking sheet, end of strip down.
Repeat with remaining strips.
Combine egg yolk and water; brush over entire pastry.
Freeze 10 minutes. Bake at 425 degrees F. 10 to 12 minutes or until puffed and golden brown.
Remove from oven, and gently slide molds from pastry.
Turn oven off. Return pastry to oven for 10 minutes.
Remove from oven, and cool completely on a wire rack.
Combine whipping cream and powdered sugar; beat at high speed of an electric mixer until soft peaks form.
Spoon whipped cream into a decorating bag fitted with metal tip. Pipe whipped cream into pastry horns. Sprinkle grated chocolate over tops of cream horns.
Comments