Cream Horns with Custard and Whipped Cream

Introduction

Elegant, flaky, and filled with rich, creamy goodness, Cream Horns with Custard and Whipped Cream are a true show-stopping pastry. Golden puff pastry spirals create the perfect crunchy shell, which is then layered with smooth custard and pillowy whipped cream. A dusting of powdered sugar and drizzle of custard make them look as irresistible as they taste. These pastries are ideal for tea parties, holiday gatherings, or whenever you want to recreate a bakery-style dessert at home.

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

• 4 large egg yolks

• ½ cup granulated sugar

• 3 tablespoons cornstarch

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the Whipped Cream

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

For Garnish

• Extra custard drizzle

• Powdered sugar

Instructions

1. Prepare the Pastry Shells

1. Preheat oven to 375°F (190°C).

2. Roll out puff pastry sheets on a lightly floured surface and cut into 1-inch-wide strips.

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

4. Place on a parchment-lined baking sheet and brush with beaten egg.

5. Bake for 12–15 minutes, or until puffed and golden brown.

6. Allow to cool completely before carefully removing from the molds.

2. Make the Custard

1. Heat the milk in a saucepan until steaming but not boiling.

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

3. Gradually pour the hot milk into the egg mixture, whisking constantly.

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

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

3. Make the Whipped Cream

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

2. Transfer to a piping bag for easy filling.

4. Assemble the Cream Horns

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

2. Add a swirl of whipped cream on top for a layered finish.

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

Conclusion

These Cream Horns with Custard and Whipped Cream strike the perfect balance between crisp, buttery pastry and luscious, creamy filling. Each bite offers contrasting textures and rich flavors that feel both indulgent and elegant. Whether served at a celebration or as a refined afternoon treat, these pastries bring bakery-quality charm straight to your table.