There’s nothing quite as delightful as biting into a delicate, flaky cream horn filled with luscious, fluffy filling that melts in your mouth. This Cream Horns Recipe brings together crisp puff pastry and a rich marshmallow buttercream that feels like a little cloud of sweetness wrapped in golden layers. Whether you’re serving these for a special brunch, a party, or just because you deserve a treat, this recipe is sure to become a favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and equally important to achieving those perfect cream horns. Each ingredient is straightforward but plays an essential role in creating the ideal balance of buttery pastry and dreamy, creamy filling.
- Puff Pastry Dough (2 boxes, thawed): The flaky foundation that crisps beautifully in the oven to create light, flaky horns.
- Water (1 tablespoon): Helps seal the dough edges when wrapping, ensuring the pastry holds its shape.
- Unsalted Butter (½ cup, softened): Adds richness and creaminess to the filling without overpowering flavors.
- Vegetable Shortening (½ cup): Helps stabilize the filling and keep it firm enough for piping.
- Powdered Sugar (3 cups): Sweetens the filling and gives it a silky smooth texture.
- Marshmallow Fluff (3 cups): The secret to that light, fluffy, and irresistibly sweet creaminess inside the horn.
- Vanilla Extract (1 teaspoon): Infuses warm, comforting notes that elevate the filling’s flavor.
- Heavy Cream (2 tablespoons, optional): Adds extra silkiness and makes the filling even more luscious when included.
How to Make Cream Horns Recipe
Step 1: Prepare to Bake
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper. This step ensures your pastry avoids sticking and bakes evenly to that perfect golden color.
Step 2: Roll Out the Puff Pastry
On a lightly floured surface, unfold the chilled puff pastry dough and gently roll it out just enough to smooth the creases, while keeping those lovely fold marks visible for portioning.
Step 3: Cut the Dough into Strips
Using a pastry wheel or a pizza cutter, slice the dough into four even strips per section. This helps when wrapping the dough evenly around the molds and creates a uniform appearance for each cream horn.
Step 4: Wrap the Dough Around the Molds
Take one strip at a time and begin wrapping it around the cream horn mold, overlapping slightly so it sticks well without gaps. Use your finger dipped in water to moisten the dough ends, making sure they stick securely. For cone-shaped molds, start wrapping at the pointed end and work your way up. Avoid wrapping too close to mold edges so the pastry slips off easily after baking.
Step 5: Bake to Golden Perfection
Arrange the wrapped molds on the parchment-lined baking sheet, spacing them about two inches apart. Bake for 12 minutes or until the pastry turns a light golden brown. Once out of the oven, cool them on the molds for 20 minutes to set the shape perfectly, then gently slide the delicate pastries off and let cool an additional 10 minutes on a wire rack.
Step 6: Whip Up the Filling
While the shells are cooling, create the luscious filling by beating the softened butter and shortening together until creamy. Gradually add powdered sugar, marshmallow fluff, and vanilla extract, mixing on low to combine and then whipping at high speed for two minutes for a light, fluffy finish. If you want that extra creamy texture, stir in the heavy cream before the final whip.
Step 7: Fill the Cream Horns
Transfer your marshmallow filling into a piping bag fitted with a large tip and carefully fill each horn. If you used tube-shaped molds, pipe the filling from both ends to ensure it’s perfectly luscious inside. Store the finished Cream Horns Recipe in an airtight container at room temperature, enjoying them fresh within three days.
How to Serve Cream Horns Recipe
Garnishes
A light dusting of powdered sugar adds a beautiful snowy finish that highlights the golden pastry, or consider a drizzle of melted chocolate to amp up the visual and flavor appeal. Fresh berries also pair wonderfully for a pop of color and a subtle tart contrast.
Side Dishes
Cream horns are naturally rich, so serving them alongside fresh fruit salad or a vibrant citrus compote helps balance the sweetness and keeps your presentation fresh and inviting. A cup of rich coffee or fragrant tea completes the experience beautifully.
Creative Ways to Present
For a festive touch, arrange the cream horns standing upright in a decorative ramekin or serve them on a tiered dessert stand. You can pipe different flavored fillings like chocolate or strawberry marshmallow fluff to create a colorful variety platter that will dazzle your guests.
Make Ahead and Storage
Storing Leftovers
Store your cream horns at room temperature in an airtight container to maintain the pastry’s crispness and the filling’s fluffy texture. Leftovers are best enjoyed within three days to savor the fresh, delicate layers.
Freezing
While the shells can be frozen separately before filling, it’s best to add the filling fresh after thawing. Freeze baked shells tightly wrapped to prevent freezer burn, and defrost them at room temperature before filling to keep that perfect crispness.
Reheating
If you want to re-crisp the pastry, briefly warm the shells in an oven at a low temperature for a few minutes before filling. Avoid reheating filled cream horns as it can soften the pastry and affect the texture of the filling.
FAQs
Can I make the cream horns without molds?
While molds help create the perfect shape, you can fashion a substitute using sturdy aluminum foil shaped into cones or tubes. Just make sure they’re tightly wrapped so the dough holds well during baking.
Is it possible to use store-bought filling instead of making the marshmallow filling?
Absolutely! You can use any ready-made whipped cream filling or even sweetened cream cheese frosting, but the marshmallow fluff filling offers a uniquely light and fluffy texture that really defines this Cream Horns Recipe.
Can I add flavors to the filling?
Definitely! Adding a hint of almond extract, cocoa powder, or even a spoonful of fruit preserves can turn your filling into a personalized treat while keeping the classic appeal of the cream horns.
How long does the puff pastry keep its crispness after filling?
Since the filling adds moisture, the pastry is crispiest right after filling. Eating the cream horns within a day or two ensures the best texture; after that, the pastry may soften slightly but still tastes delicious.
What’s the best way to pipe the filling evenly into the cream horns?
Using a piping bag fitted with a large round or star tip helps you control the filling flow and fill each horn completely without making a mess. If using tube molds, piping from both ends guarantees even coverage inside.
Final Thoughts
This Cream Horns Recipe is one of those special treats that feels fancy but is surprisingly easy to make, turning simple ingredients into baked perfection. Once you taste that crisp, buttery shell paired with the sweet, fluffy marshmallow filling, you’ll want to make these over and over. Trust me, your friends and family will be begging for the recipe too, so get ready to share a little slice of delicious joy!
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cream Horns are delicate, flaky pastries filled with a luscious, sweet marshmallow-flavored cream. Made from puff pastry wrapped around molds and baked to golden perfection, these classic treats are finished with a rich, fluffy filling combining butter, shortening, powdered sugar, marshmallow fluff, and vanilla. Perfect for parties or afternoon tea, they are easy to make and irresistibly delicious.
Ingredients
Puff Pastry
- 2 boxes Puff Pastry Dough, thawed
- 1 tablespoon water
Filling
- ½ cup unsalted butter, softened (113g)
- 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
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside to ensure non-stick baking.
- Roll Out Dough: On a lightly floured surface, unfold one sheet of the puff pastry dough. Using a lightly floured rolling pin, gently roll out the dough without removing the visible fold creases.
- Cut Dough Strips: Using a pastry wheel or pizza cutter, cut the dough into 4 even strips per section, maintaining the width evenly for wrapping.
- Wrap Dough Around Molds: Take a strip of dough and wind it around a cream horn mold. For cone-shaped molds, start at the narrow point and wrap upwards; for tube-shaped molds, start at either end. Overlap the dough slightly as you go. Moisten the end of the strip with water to help it stick securely to the mold and adjacent layers. Each mold should fit about 3 strips. Avoid wrapping too close to the mold edges to facilitate easier removal.
- Bake Pastry: Arrange the molds wrapped with dough on the baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes or until the pastry turns a light golden brown. Remove from the oven, allow to cool on the molds for 20 minutes, then gently slide the pastries off the molds. Transfer to a wire rack and cool for an additional 10 minutes.
- Prepare Filling: While the pastries cool, cream together the softened butter and vegetable shortening using an electric mixer. Add powdered sugar, marshmallow fluff, and vanilla extract. Mix on low speed until sugar is incorporated, then increase to high speed and whip for 2 minutes to achieve a fluffy texture. If using heavy cream, add it before increasing the speed for a creamier filling.
- Fill Pastries: Spoon the filling into a pastry bag fitted with a large piping tip. Pipe the filling into the hollow center of each cream horn pastry. For tube-shaped horns, fill from both ends for even distribution.
- Store and Serve: Store the filled cream horns in an airtight container at room temperature for up to 3 days. Enjoy as a delightful dessert or sweet snack.
Notes
- Ensure puff pastry is fully thawed before rolling for easier handling.
- Use cream horns molds that are either cone or tube shaped for best results.
- Wetting the dough edges with water helps secure the strips while wrapping.
- Allow pastries to cool properly before filling to prevent melting the filling.
- Heavy cream in the filling is optional but adds extra smoothness and richness.
- Store finished cream horns in an airtight container to keep them fresh.
