Puff Pastry Cream Horns

These puff pastry cream horns are a delightful blend of crisp, golden pastry and smooth, silky custard. They look elegant yet are surprisingly simple to make, perfect for holidays, brunches, or whenever you want an impressive dessert with minimal fuss. The custard chills while the pastry bakes, making the workflow easy and efficient. Serve them dusted with powdered sugar for a light, bakery-style finish.

Ingredients

• For the custard cream:
  • 3 egg yolks
  • 3 tablespoons (30 g) all-purpose flour
  • 1/2 cup (100 g) sugar
  • 1 teaspoon vanilla extract
  • 8 oz (235 ml) milk
• For the pastry horns:
  • 1 sheet puff pastry, defrosted (about 8 oz / 225 g)
  • 1/4 cup (50 g) sugar
  • 1 egg (for egg wash)
  • Powdered sugar, for decorating

Directions

1. Warm the milk until hot but not boiling.
2. Whisk egg yolks with sugar, vanilla, and flour until smooth and pale.
3. Slowly add warm milk while whisking to avoid lumps.
4. Cook over medium heat, stirring constantly, until thickened; reduce heat and cook 1–2 more minutes.
5. Transfer custard to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
6. Preheat oven to 400°F and sprinkle sugar on your work surface and over the puff pastry.
7. Roll pastry to a 9×12-inch rectangle and cut into twelve 1-inch strips.
8. Wrap each strip around a conical mold, overlapping slightly; place seam-side down on a parchment-lined sheet.
9. Brush lightly with egg wash, avoiding contact with the mold.
10. Bake 15–20 minutes until golden, then cool briefly and remove from molds.
11. Pipe chilled custard into each horn and dust with powdered sugar.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 80 minutes
Kcal: ~180 kcal per horn | Servings: 12

Tips

• Stir the custard continuously to prevent scorching and ensure a silky texture.
• Let the pastry horns cool fully before filling to keep the custard from softening the shells.

FAQ

Can I make the custard ahead of time?
Yes, it keeps well in the fridge for 2–3 days.

What if I don’t have horn molds?
You can shape foil into cones as a DIY substitute.

Can I use store-bought pastry cream?
Absolutely—it’s a great shortcut if you’re short on time.

Do the filled horns store well?
They’re best eaten fresh, but you can refrigerate them for a few hours before serving.

Can I fill them with something else?
Yes—try whipped cream, chocolate mousse, lemon curd, or sweetened ricotta.