Description
Vanilla Cream Horns are delightful pastry treats filled with a rich vanilla cream, perfect for any occasion.
Ingredients
Scale
- 1 sheet puff pastry (store-bought or homemade), thawed
- 1 egg (for egg wash)
- 1 tbsp water
- Powdered sugar (for dusting)
- 500 ml (2 cups) whole milk
- 100 g (½ cup) sugar
- 4 large egg yolks
- 40 g (⅓ cup) cornstarch
- 1 tsp vanilla extract (or seeds from 1 vanilla bean)
- 2 tbsp unsalted butter
- 200 ml (¾ cup) heavy cream, whipped
Instructions
- Preheat oven to 200°C (400°F).
- Cut puff pastry into long strips (about 2 cm wide).
- Wrap each strip around a metal cream horn mold, overlapping slightly.
- Place on a lined baking tray.
- Whisk egg with water and brush over pastry.
- Bake for 15–18 minutes until golden and puffed.
- Let cool completely, then carefully remove molds.
- Heat milk in a saucepan until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Slowly pour warm milk into egg mixture, whisking constantly.
- Return to saucepan, cook over medium heat until thick and smooth.
- Remove from heat, stir in vanilla and butter.
- Cover with plastic wrap (touching surface) and chill.
- Once cooled, fold in whipped cream for a lighter texture.
- Spoon cream into a piping bag with a star nozzle.
- Pipe cream generously into both ends of each pastry horn.
- Dust with powdered sugar.
Notes
- Ensure the puff pastry is fully thawed before use.
- For a richer flavor, use vanilla bean seeds instead of extract.
- Store filled horns in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 horn
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg