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Classic Puff Pastry Cream Horns - Flaky Shells with a Silky Vanilla Filling

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Finish with flair. Dust with powdered sugar or dip the tips in melted chocolate. Chill 20–30 minutes to set the cream before serving.