There is something truly irresistible about Cream Horns with Vanilla Whipped Cream Recipe that makes it a standout pastry for any occasion. These delicate, flaky puff pastry shells filled to the brim with luscious, vanilla-kissed whipped cream create a perfect balance of crunchy and smooth textures with every bite. It’s a classic treat that feels both indulgent and light, perfect for impressing guests or simply enjoying as a lovely homemade dessert with a warm cup of tea. Trust me, once you try this Cream Horns with Vanilla Whipped Cream Recipe, it will quickly become one of your favorite go-to recipes for a sweet, satisfying delight.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a crucial role in delivering that perfect texture and flavor. From the puff pastry that crisps up beautifully in the oven to the fresh heavy cream that whips into a fluffy vanilla cloud, every component comes together with simplicity and elegance.
- Puff pastry sheets (17.3 oz, 2 sheets): Ready-made puff pastry saves time and creates that signature flaky, golden crust effortlessly.
- Heavy cream (1 cup): The base for your whipped cream, it needs to be cold for the best volume and texture.
- Powdered sugar (½ cup): Sweetens the whipped cream gently without graininess, melting perfectly into the cream.
- Vanilla extract (1 tsp): Adds that warm, aromatic flavor that elevates the whipped cream from simple to unforgettable.
- Almond extract (1 tsp, optional): An optional twist for a subtle nutty depth that pairs beautifully with vanilla.
- Cocoa powder (2 tbsp, optional): For a dusting alternative or chocolate-flavored variation that adds a rich contrast.
How to Make Cream Horns with Vanilla Whipped Cream Recipe
Step 1: Preparing the Puff Pastry
Start by preheating your oven to 400°F (200°C). Roll out the puff pastry sheets carefully to about 1/8 inch thickness. This thickness ensures layers are light and crisp, not too doughy or overly delicate to handle. The even rolling helps achieve that perfect golden-brown hue during baking.
Step 2: Shaping the Horns
Next, slice the rolled pastry into strips about 1 inch wide. Wrap each strip snugly around your cream horn molds, allowing a slight overlap so the pastry stays wound during baking. This shaping is key for achieving the iconic horn shape and the flaky texture that gives this dessert its charm.
Step 3: Baking to Perfection
Place the wrapped molds on a baking tray lined with parchment paper to prevent sticking. Bake for approximately 12 to 15 minutes, watching for a beautiful golden brown color. Once baked, remove from the oven, cool slightly to safely handle, then slide the pastry off the molds with care. Let them cool completely on a wire rack to maintain crispness.
Step 4: Whipping the Vanilla Cream
While the shells cool, whip the heavy cream until soft peaks form—this means when you lift your whisk, the cream holds a gentle curve. Gradually add powdered sugar and vanilla extract, whipping further until you see stiff peaks that hold their shape well. If you’re feeling adventurous, a splash of almond extract can add a lovely nuance at this point.
Step 5: Filling and Finishing Touches
Using a piping bag, generously fill each cooled horn with the whipped vanilla cream. The cream should be fluffy yet stable enough to hold its shape inside the crisp shell. For a finishing touch, dust the cream horns lightly with powdered sugar or, for a chocolaty flair, dust with cocoa powder. Now you have an elegant dessert ready to dazzle!
How to Serve Cream Horns with Vanilla Whipped Cream Recipe
Garnishes
The beauty of Cream Horns with Vanilla Whipped Cream Recipe is how effortlessly beautiful they look with minimal adornment. A simple dusting of powdered sugar creates a classic, delicate snow-like effect, while a sprinkle of cocoa powder adds depth and contrast. For an extra special touch, finely chopped toasted nuts or a drizzle of chocolate sauce can be added just before serving.
Side Dishes
Pair these cream horns with fresh seasonal berries or a small dish of fruit compote for a refreshing counterbalance to the rich, creamy filling. A cup of robust coffee or a fragrant herbal tea also complements the delicate vanilla flavor perfectly, making it a dreamy afternoon treat or an elegant dessert trio.
Creative Ways to Present
For entertaining, consider arranging cream horns on a beautiful platter lined with edible flowers or fresh mint leaves. You can also serve them in individual dessert glasses placed upright or alongside a scoop of ice cream to add a cool, creamy layer. If you’re feeling playful, create a “cream horn tower” by stacking filled horns carefully as a centerpiece that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s hard not to finish these right away), store the filled cream horns in an airtight container in the fridge. The puff pastry will soften slightly over time but will still be delicious within a day or two.
Freezing
For longer storage, freeze the baked but unfilled pastry shells in a sealed bag or container. When ready to serve, thaw completely and fill with freshly whipped vanilla cream for maximum freshness. Freezing filled cream horns is not recommended since the whipped cream texture can be compromised.
Reheating
If you want to enjoy warm crisp shells after storage, lightly reheat unfilled pastry horns in an oven at a low temperature until crisp again. Avoid microwaving as it softens the pastry. Fill with cold whipped cream only after reheating and cooling slightly.
FAQs
Can I make Cream Horns with Vanilla Whipped Cream Recipe ahead of time?
Yes, you can bake the puff pastry shells a day ahead and store them in an airtight container. Fill them with whipped cream just before serving to keep the texture fresh and crisp.
What can I use if I don’t have cream horn molds?
You can create molds using tightly rolled aluminum foil shaped like cones. Just wrap the puff pastry strips around these makeshift molds carefully before baking.
Can I substitute the heavy cream with something else?
Heavy cream is essential for making true whipped cream because of its fat content. For a lighter option, you could try mascarpone or stabilized whipped cream with gelatin, but the traditional recipe works best with heavy cream.
Why does my puff pastry get soggy after filling?
Filling the cream horns too early or storing filled horns for long softens the puff pastry by moisture absorption. To keep your shells crisp, fill just before serving and store unfilled shells separately.
Is there a way to make the filling less sweet?
Absolutely! You can reduce the powdered sugar to taste or omit it entirely if you prefer a lightly sweetened cream. The vanilla extract alone lends a lovely natural sweetness and fragrance.
Final Thoughts
Making Cream Horns with Vanilla Whipped Cream Recipe is a joyful and rewarding experience that results in a dessert everyone will rave about. The combination of flaky pastry and luscious vanilla whipped cream feels like a little piece of bakery magic you created in your own kitchen. So go ahead, give this delightful recipe a try and share the delicious love with your friends and family!
Print
Cream Horns with Vanilla Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Cream Horns featuring flaky, golden puff pastry shells filled with luscious, sweet vanilla whipped cream. Perfectly crisp and creamy, they make an elegant dessert or a sweet treat for any occasion.
Ingredients
Puff Pastry
- 1 package (17.3 oz) puff pastry sheets (2 sheets)
Whipped Cream Filling
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 2 tbsp cocoa powder (optional)
Instructions
- Preheat and Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll the puff pastry sheets to about 1/8 inch thickness to ensure an even, flaky texture once baked.
- Shape the Cream Horns: Cut the rolled puff pastry into strips approximately 1 inch wide. Wrap each strip spirally and slightly overlapping around cream horn molds to create the classic horn shape.
- Bake the Pastry Shells: Arrange the wrapped molds on a parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown and crispy.
- Cool and Remove Molds: Allow the baked pastry to cool slightly before carefully removing the cream horn molds. Place the shells on a wire rack to cool completely to maintain crispness.
- Make the Whipped Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract (and almond extract if using), whipping until stiff peaks form for a rich and fluffy filling.
- Assemble the Cream Horns: Using a piping bag, fill the cooled pastry shells generously with the whipped cream. Optionally, dust with powdered sugar or cocoa powder before serving for an elegant finish.
Notes
- Ensure the puff pastry is cold before rolling to get the best flaky texture.
- If cream horn molds are unavailable, you can shape the pastry strips around cones made of aluminum foil.
- For a chocolate twist, mix cocoa powder into the whipped cream or dust cocoa powder on top before serving.
- Serve cream horns the same day to maintain crispness, as the pastry can become soggy if stored filled overnight.
- For almond flavor, optional almond extract enhances the whipped cream but can be omitted for a pure vanilla taste.
