Description
Vanilla Cream Horns with Powdered Sugar are delicate puff pastry tubes filled with airy vanilla cream and dusted with powdered sugar, perfect for elegant entertaining or afternoon treats.
Ingredients
Units
Scale
- 1–2 puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- 2 tbsp granulated sugar (for coating)
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese or cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch (optional, for stabilizing cream)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C).
- Cut puff pastry into 1-inch strips. Wrap around cream horn molds, overlapping slightly. Place on baking sheet.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake for 12–15 minutes or until golden. Let cool completely before removing from molds.
- In a chilled bowl, beat heavy cream, mascarpone, powdered sugar, vanilla, and cornstarch (if using) until stiff peaks form. Chill for 20 minutes.
- Pipe cream into both ends of the pastry tubes using a wide piping tip.
- Dust with powdered sugar and serve immediately.
Notes
- Cool pastry shells fully before filling to prevent melting cream.
- Use a hot, clean knife to trim or adjust horns if needed.
- Add citrus zest, espresso, or extracts to cream for flavor variations.
- Re-crisp unfilled shells in the oven before use.
- Assemble just before serving for best texture.
Nutrition
- Serving Size: 1 cream horn
- Calories: 210
- Sugar: 10g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg