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
Scale
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.
