Cream horns are delicious puff pastry strips that are wrapped around a conical shaped mould and baked until they are golden and flakey. After they have cooled down they are filled with various fillings of choice.
Classic! This is what comes to mind when I think about cream horns. They are this delicate dessert and they seem to be very fancy but in reality they are way to easy to put together.
A classic caramel cream horn is usually my go to but since I live on a farm it isn’t always readily available. This easy recipe is made up out of all the basics I always have in my home.
Cream Horn Filling
Ingredients
- 1 Cup Cream
- ⅓ Cup Powdered sugar
- 5 ml Vanilla essence
Instructions
- Beat the cream until stiff
- Add in the vanilla essence and the powdered sugar and mix until well combined
- Cover with plastic wrap and place in fridge for 30 minutes
- Scoop the mixture into a piping bag and fill your cream horns
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