Classic Puff Pastry Cream Horns – Flaky Shells with a Silky Vanilla Filling
Golden, flaky, and filled with vanilla-scented cream, these classic puff pastry cream horns look bakery-fancy but are surprisingly simple. They’re the kind of treat that makes people smile before they even take a bite. With a few basic ingredients and some handy tips, you’ll pull off crisp, buttery shells and a smooth, not-too-sweet filling.
Whether you’re baking for a celebration or just a cozy afternoon treat, these are a crowd-pleaser every time.
Classic Puff Pastry Cream Horns - Flaky Shells with a Silky Vanilla Filling
Ingredients
Method
- Make the pastry cream first. In a medium saucepan, warm the milk over medium heat until steaming, not boiling. In a bowl, whisk the yolks, sugar (about 1/2 cup), cornstarch, and a pinch of salt until smooth. Slowly whisk in the warm milk.Return the mixture to the saucepan and cook, whisking constantly, until thick and bubbling, 2–3 minutes.
- Finish the cream. Remove from heat and whisk in butter and vanilla. Strain through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill until cold, at least 2 hours.
- Prep the baking equipment. Preheat oven to 400°F (200°C).Line a baking sheet with parchment. Have cream horn molds ready; if you don’t have them, use metal cannoli tubes or make cones from heavy-duty foil.
- Roll and cut the pastry. Lightly flour your surface. Unfold puff pastry and gently roll to smooth the seams.Cut into 1/2-inch (1.25 cm) wide strips. You’ll get about 12–16 strips per sheet.
- Wrap the molds. Lightly brush the molds with oil or butter. Starting at the pointed end, wrap a strip around the mold, overlapping each turn slightly so there are no gaps.Stop just before the wide end so you can slide it off later. Repeat with remaining strips.
- Egg wash and sugar. Beat 1 egg with a tablespoon of water. Brush each wrapped horn lightly.Sprinkle with granulated sugar for extra crunch and shine.
- Bake. Arrange horns seam-side down on the baking sheet. Bake 12–16 minutes, until puffed and deep golden. Rotate the tray halfway through for even color.
- Cool and unmold. Let the horns rest 2–3 minutes, then gently twist and slide off the molds while still warm.Transfer to a rack to cool completely.
- Whisk the cream. Once the pastry cream is cold, whisk to loosen until smooth. For a lighter filling, fold in 1/2 to 1 cup softly whipped cream.
- Fill the horns. Spoon the cream into a piping bag fitted with a round or star tip. Pipe from both ends to ensure the horn is fully filled.
- Finish with flair. Dust with powdered sugar or dip the tips in melted chocolate.Chill 20–30 minutes to set the cream before serving.
What Makes This Recipe So Good
- Easy but impressive: Store-bought puff pastry does all the heavy lifting, while the creamy filling comes together quickly on the stove.
- Classic flavor: A silky vanilla pastry cream pairs perfectly with crisp, buttery layers.
- Make-ahead friendly: The cream can be made in advance, and the baked horns keep well for a couple of days.
- Flexible: Fill with pastry cream, whipped cream, or a mix of both for a lighter texture.
- Customizable finish: Roll the edges in sugar, dip the tips in chocolate, or dust with powdered sugar.
Shopping List
- Puff pastry: 1–2 sheets, thawed (about 1 pound total)
- Granulated sugar: For dusting and pastry cream
- Egg: 1 egg for egg wash
- Milk: 2 cups whole milk (for pastry cream)
- Egg yolks: 4 large yolks (for pastry cream)
- Cornstarch: 3 tablespoons
- Unsalted butter: 3 tablespoons (for pastry cream)
- Vanilla: 2 teaspoons vanilla extract or paste
- Salt: A pinch
- Powdered sugar: For dusting (optional)
- Chocolate chips or melting chocolate: Optional for dipping the tips
Step-by-Step Instructions
- Make the pastry cream first. In a medium saucepan, warm the milk over medium heat until steaming, not boiling. In a bowl, whisk the yolks, sugar (about 1/2 cup), cornstarch, and a pinch of salt until smooth. Slowly whisk in the warm milk.Return the mixture to the saucepan and cook, whisking constantly, until thick and bubbling, 2–3 minutes.
- Finish the cream. Remove from heat and whisk in butter and vanilla. Strain through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill until cold, at least 2 hours.
- Prep the baking equipment. Preheat oven to 400°F (200°C).Line a baking sheet with parchment. Have cream horn molds ready; if you don’t have them, use metal cannoli tubes or make cones from heavy-duty foil.
- Roll and cut the pastry. Lightly flour your surface. Unfold puff pastry and gently roll to smooth the seams.Cut into 1/2-inch (1.25 cm) wide strips. You’ll get about 12–16 strips per sheet.
- Wrap the molds. Lightly brush the molds with oil or butter. Starting at the pointed end, wrap a strip around the mold, overlapping each turn slightly so there are no gaps.Stop just before the wide end so you can slide it off later. Repeat with remaining strips.
- Egg wash and sugar. Beat 1 egg with a tablespoon of water. Brush each wrapped horn lightly.Sprinkle with granulated sugar for extra crunch and shine.
- Bake. Arrange horns seam-side down on the baking sheet. Bake 12–16 minutes, until puffed and deep golden. Rotate the tray halfway through for even color.
- Cool and unmold. Let the horns rest 2–3 minutes, then gently twist and slide off the molds while still warm.Transfer to a rack to cool completely.
- Whisk the cream. Once the pastry cream is cold, whisk to loosen until smooth. For a lighter filling, fold in 1/2 to 1 cup softly whipped cream.
- Fill the horns. Spoon the cream into a piping bag fitted with a round or star tip. Pipe from both ends to ensure the horn is fully filled.
- Finish with flair. Dust with powdered sugar or dip the tips in melted chocolate.Chill 20–30 minutes to set the cream before serving.
How to Store
- Filled horns: Keep in an airtight container in the fridge for up to 2 days. The pastry will soften slightly but stay delicious.
- Unfilled shells: Store at room temperature in an airtight container for 2 days, or freeze up to 1 month. Refresh in a 325°F (165°C) oven for 5–7 minutes.
- Pastry cream: Refrigerate up to 3 days.Keep plastic wrap touching the surface to prevent a skin.
Benefits of This Recipe
- Time-saving: Using puff pastry means no laminating dough at home.
- Consistent results: The method yields crisp shells and a stable, smooth cream.
- Budget-friendly: Simple ingredients deliver bakery-level results without the bakery price.
- Perfect for entertaining: Make components ahead and assemble just before serving.
- Kid- and adult-approved: Familiar flavors, fun to eat, and easy to customize.
Common Mistakes to Avoid
- Underlapping the pastry strips: If you don’t overlap enough, the pastry can separate and create gaps. Slightly overlap each wrap.
- Overbaking or underbaking: Pale pastry will be soft; too dark will taste bitter. Aim for deep golden brown.
- Filling while warm: Warm pastry or cream causes sogginess.Cool both completely before filling.
- Skipping the sieve: Straining pastry cream removes lumps for a silky texture.
- Leaving horns on molds too long: They can stick as they cool. Twist off after a few minutes.
Variations You Can Try
- Chocolate cream: Whisk 2–3 ounces melted dark chocolate into the warm pastry cream.
- Lemon twist: Add 2 teaspoons lemon zest and 1 tablespoon lemon juice to the cream; top with a dusting of powdered sugar.
- Berries and cream: Fold in finely chopped strawberries or raspberries just before piping. Serve same day.
- Nutty finish: Dip the tips in chocolate, then crushed pistachios, hazelnuts, or almonds.
- Cinnamon sugar shells: Mix sugar with cinnamon and sprinkle before baking for a churro-like vibe.
- Whipped cream shortcut: Skip pastry cream and pipe lightly sweetened whipped cream.Serve immediately for best texture.
FAQ
Can I make cream horns without molds?
Yes. Shape sturdy foil into cone molds and wrap tightly. They won’t be as perfectly even as metal molds, but they work well in a pinch.
Why did my pastry cream turn lumpy?
It likely cooked unevenly or wasn’t whisked constantly.
Strain the hot cream through a sieve and whisk again after chilling. Next time, keep the heat moderate and whisk without stopping.
How do I keep the pastry crisp?
Bake until deeply golden, cool completely, and fill close to serving time. Adding a light brush of melted chocolate inside the shells can create a moisture barrier for extra crunch.
Can I freeze filled cream horns?
It’s not ideal.
The pastry loses crispness as it thaws, and the cream can weep. Freeze unfilled shells only, then fill fresh.
What if I don’t have cornstarch?
Use 3 tablespoons flour instead, but cook the pastry cream a minute longer to remove any raw flour taste. The texture will be slightly different but still smooth.
Can I use puff pastry made with margarine?
You can, but butter puff pastry gives the best flavor and flakiness.
If using margarine-based pastry, watch the bake time since browning differs.
Final Thoughts
Classic puff pastry cream horns hit that sweet spot between elegant and approachable. With ready-made puff pastry and a reliable pastry cream, you get bakery-quality results without stress. Keep a sheet of pastry in the freezer, master the simple cream, and you’ll have a go-to dessert for holidays, birthdays, or any “just because” moment.
Serve them chilled, dusted with sugar, and watch them disappear.
