Big Cream Horns Recipe with Vanilla Custard Filling

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Big Cream Horns Recipe with Vanilla Custard Filling

Ingredients

For the Puff Pastry Horns:

  • 1 sheet puff pastry (store-bought or homemade)
  • 1 egg (for egg wash)
  • 2 tbsp milk (for egg wash)
  • Powdered sugar (for dusting)
  • Butter (for greasing the molds)

For the Vanilla Custard Filling:

  • 2 cups (500 ml) whole milk
  • 4 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

Instructions

Step 1: Prepare the Puff Pastry Horns

  1. Preheat the oven to 375°F (190°C). Lightly grease cream horn molds or make DIY molds using foil.
  2. Cut the puff pastry sheet into 1-inch (2.5 cm) wide strips.
  3. Wrap the strips around greased cream horn molds, slightly overlapping each layer as you go.
  4. Mix egg and milk to make the egg wash. Brush it over the wrapped pastry.
  5. Bake for 15–20 minutes or until golden brown and puffed.
  6. Cool completely before removing them gently from the molds.

Step 2: Make the Vanilla Custard

  1. Heat the milk in a saucepan over medium heat until warm (not boiling).
  2. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and flour until smooth.
  3. Temper the eggs by gradually adding a bit of the hot milk to the egg mixture while whisking.
  4. Pour the tempered eggs back into the saucepan with the remaining milk.
  5. Cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes).
  6. Remove from heat and stir in vanilla extract and butter until smooth and glossy.
  7. Cool completely, then chill in the fridge until ready to use.

Step 3: Assemble the Cream Horns

  1. Fill a piping bag with the chilled custard.
  2. Carefully pipe the custard into each puff pastry horn, filling it generously.
  3. Dust with powdered sugar for a beautiful, classic finish.

Pro Tips

  • For extra flavor, add lemon zest or a splash of almond extract to the custard.
  • If you don’t have molds, make them by rolling foil into cone shapes.
  • You can also fill these with whipped cream, pastry cream, or chocolate mousse for variety

Benefits

  • Easy yet elegant dessert for parties or holidays.
  • Can be made ahead (store horns separately and fill before serving).
  • Customizable filling to suit any taste.

Conclusion

These cream horns are flaky, buttery, and filled with smooth vanilla custard that melts in your mouth. Whether you’re making them for a special occasion or a cozy dessert moment, they never fail to impress. With minimal ingredients and a bit of love, you can recreate this bakery-worthy treat right in your kitchen

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