Description
Indulge in these elegant Decadent Cream Horns featuring flaky puff pastry shells filled with luscious vanilla and chocolate cream cheese fillings. Perfectly golden and dusted with powdered sugar, these cream horns make a delightful dessert or special occasion treat.
Ingredients
Scale
Pastry Shells
- 2 sheets puff pastry, thawed
- 1 large egg
- 1 splash water
- Cooking spray (for molds)
Vanilla Cream Filling
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups heavy cream
Chocolate Cream Filling
- All ingredients from Vanilla Cream Filling except add:
- 1 1/2 tablespoons cocoa powder (to be mixed with half of the filling)
For Garnish
- Extra powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper to prevent sticking and facilitate even cooking.
- Prepare Molds: Lightly coat your cream horn molds with cooking spray to ensure easy removal of the pastry shells once baked.
- Make Egg Wash: Whisk together the large egg and a splash of water in a small bowl; this will be used to brush on the pastry for a shiny golden finish.
- Cut Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface to make them slightly thinner. Cut each sheet into eight strips approximately 1-inch wide.
- Wrap Pastry Around Molds: Gently wrap each pastry strip around the prepared molds, overlapping slightly and sealing edges as you go for secure attachment during baking.
- Apply Egg Wash: Brush the wrapped pastry thoroughly with the prepared egg wash to promote a golden brown crust while baking.
- Bake Shells: Place the filled molds on the lined baking sheets and bake in the preheated oven for 14-16 minutes or until the pastry is puffed and beautifully golden brown.
- Prepare Cream Cheese Mixture: While the pastry shells cool, whip the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, blending well.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the sweetened cream cheese mixture to create a light and fluffy filling.
- Divide and Flavor Filling: Split the cream mixture evenly. Mix 1 1/2 tablespoons cocoa powder into one half to create the chocolate filling, leaving the other half as vanilla.
- Fill Cream Horns: Fit a pastry bag with a star tip and fill it with your desired cream filling. Carefully pipe the filling into the cooled cream horn shells, filling them generously.
- Garnish and Serve: Dust each filled cream horn with extra powdered sugar for an elegant touch before serving.
Notes
- You can substitute almond extract for vanilla extract to add a nutty flavor to the cream filling.
- Ensure puff pastry is thawed but still cold for easier handling and better puff.
- Use a star tip on your pastry bag for a decorative cream filling presentation.
- For a crisper shell, allow the baked pastries to cool completely on the molds before removing.
- Store filled cream horns in the refrigerator and consume within 2 days for optimal freshness.
