Cream-Filled Puff Pastry Horns Recipe 

Reading Time: 2 minutes

Cream-Filled Puff Pastry Horns

Indulge in these elegant cream-filled puff pastry horns, a classic French pastry that’s surprisingly easy to make at home. With a crisp, golden shell and a rich, creamy filling, these treats are perfect for any occasion, from fancy dinner parties to casual weekend delights.

Ingredients:

For the Pastry Shells:

• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1 tbsp milk

For the Meringue Filling:

• 100g egg whites (about 3 egg whites)
• 200g sugar (about 1 cup)
• 60 ml water (about 1/4 cup)
• 1/8 tsp salt
• 1 tsp lemon juice

Instructions:

1. Prepare the Pastry Cones:

• Make cone molds by rolling a piece of paper into a cone shape and sealing the tip with duct tape. Wrap each cone with aluminum foil, placing a small ball of foil inside to support the dough and maintain the shape while baking.

1. Roll Out the Puff Pastry:

• Unfold and slightly roll out the thawed puff pastry sheets. Cut each sheet into 1-inch wide strips.

1. Shape the Pastry Horns:

• Wrap each strip around the prepared cone molds, overlapping the edges slightly to form a spiral pattern. Place the wrapped cones on a baking sheet lined with parchment paper.

1. Bake the Pastry Horns:

• Whisk together the egg and milk to create an egg wash. Brush this mixture over the pastry-wrapped cones.
• Bake at 350°F (175°C) for 25-30 minutes, or until golden brown and crisp. Let the cones cool completely on the baking sheet before gently removing them from the molds.

1. Prepare the Meringue Filling:

• In a saucepan, combine sugar and water. Heat over medium, stirring occasionally, until the mixture reaches 245°F (118°C) on a candy thermometer.
• While the syrup heats, whip the egg whites, salt, and lemon juice in a stand mixer until soft peaks form.
• Once the syrup reaches the correct temperature, turn the mixer to high speed and slowly pour the hot syrup into the whipped egg whites. Continue whipping until the mixture forms stiff, glossy peaks and the bowl is slightly warm, about 5 minutes.

1. Fill the Pastry Horns:

• Transfer the meringue to a piping bag fitted with a large tip.
• Pipe the meringue generously into the cooled puff pastry cones, mounding it high.

1. Serve:

• Dust the filled cream horns with powdered sugar for a final touch.
• Serve immediately and enjoy the crisp, flaky pastry with the rich, creamy meringue filling.

Tips:

• Filling Options: Italian meringue is classic, but you can also use sweetened whipped cream, pastry cream, buttercream, or cream cheese frosting.
• Storing: These cream horns are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

These cream-filled puff pastry horns will impress with their stunning appearance and delightful taste. They’re a treat that’s as fun to make as they are to eat!