Anita’s Best Homemade Cream Horns

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Ingredients for the Puff Pastry Horns (10-12 servings)

1 sheet of 8-ounce puff pastry, defrosted

1/3 cup Turbinado sugar

1 Tablespoon butter, softened

Powder sugar to decorate

2 Tablespoon of corn starch for dusting underneath puff pastry and top

1 egg mix with1 tablespoon of water (egg- wash)



  1. Preheat oven to 400 grades Fahrenheit
  2. Use a parchment paper over a surface and sprinkle with some corn starch. Slightly sprinkle the top too.
  3. Roll out the sheet of puff pastry to an approximately 9×12 inches rectangle. Cut first the rectangle in half. Then each half into 5 or 6 equal size stripes. A total of 10 to 12 stripes, about 1 1/2 inches thick
  4.  Take the metal cone molds5. Grease each cone with butter using your hands. Roll each strip of puff pastry into the cone mold overlapping.

6. Brush the horns with egg wash and sprinkle each one with Turbinado sugar

7. Place over a baking tray lined with parchment paper

8. Bake for 15 to 20 minutes or until cones are golden brown

9. Remove from oven. Let them cool for 10 minutes. Remove metal cone molds and let them cool completely before filling them with cream


This is the way the beautiful cones or horns should look from the inside. The trick is in overlapping the stripes of puff pastry dough.

Custard Cream for the Horns

  1. Use a bowl and whisk together 3 egg yolks with 3/4 cup of sugar till pale color. Add 1 teaspoon of vanilla paste or extract. Add 2 1/2 Tablespoon of All-purpose flour. Whisk until fluffy. Set aside while warming up the milk.
  2. Use a medium sauce pan, and at medium heat warm up 1 cup of whole milk before the boiling point.
  3. Incorporate half of the warm milk into the egg mixture by whisking continuously to avoid lumps.
  4. Place the sauce pan over medium heat again and add rest of the milk and keep whisking until cream start slightly boiling, lower the heat and keep whisking for about 1 to 2 minutes or until cream thickened.

5. Remove cream from heat and place into a bowl cover with plastic wrap. Let it cool before placing into the fridge for about 1/2 an hour.

6. Remove from refrigerator and place cream into a pastry cream bag. Be ready to fill the horns up. Sprinkle with powder sugar.







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