Cream Horns with Custard and Whipped Cream

Introduction

Cream Horns are elegant and irresistible pastries made with flaky puff pastry, filled with luscious cream and often topped with powdered sugar or custard drizzle. These treats are not only visually stunning but also delightfully indulgent, combining the crunch of pastry with the smoothness of cream. They are a classic dessert for special occasions, tea parties, or festive gatherings. With this recipe, you can recreate bakery-style cream horns in your own kitchen, bringing joy to both the eyes and the taste buds.

Ingredients

For the Pastry:

• 1 package puff pastry sheets (thawed if frozen)

• 1 egg (beaten, for egg wash)

• Powdered sugar (for dusting)

For the Custard Filling:

• 2 cups whole milk

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• 4 large egg yolks

• ½ cup granulated sugar

• 3 tbsp cornstarch

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

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For the Whipped Cream:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For Garnish:

• Extra custard drizzle

• Powdered sugar

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Instructions

1. Preparing the Pastry Shells

1. Preheat the oven to 375°F (190°C).

2. Roll out the puff pastry sheets on a lightly floured surface and cut into long strips, about 1 inch wide.

3. Wrap each strip around a cream horn mold (or make cones with foil), overlapping slightly to form a spiral.

4. Place on a baking sheet lined with parchment paper.

5. Brush with beaten egg for a golden finish.

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6. Bake for 12–15 minutes, or until golden and crisp.

7. Allow to cool completely before removing from molds.

2. Making the Custard

1. In a saucepan, heat milk until steaming (not boiling).

2. In a bowl, whisk egg yolks, sugar, and cornstarch until thick and pale.

3. Gradually add hot milk while whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat until thickened.

5. Remove from heat, stir in butter and vanilla, then let cool completely.

3. Making the Whipped Cream

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Transfer into a piping bag for easy filling.

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4. Assembling the Cream Horns

1. Pipe a layer of custard into each cooled pastry shell.

2. Add whipped cream on top of the custard for a beautiful layered effect.

3. Dust with powdered sugar and drizzle with extra custard for decoration.

Conclusion

Cream Horns with Custard and Whipped Cream are a perfect blend of elegance and flavor. The crispy, buttery pastry contrasts beautifully with the smooth custard and airy whipped cream, making each bite unforgettable. Whether you serve them at a party or enjoy them with afternoon tea, these pastries are sure to impress. With just a bit of effort, you can prepare a dessert that looks straight out of a bakery and tastes just as divine.