Puff Pastry Cream Cones | Cream Horn Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce provides similar sweetness and texture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Add chilled whipping cream to a bowl.

Blend the whipping cream using a hand blender until it starts to thicken.

Gradually add powdered sugar to the whipping cream while blending.

Add vanilla essence to the whipped cream and whip until stiff peaks form.

Refrigerate the whipped cream until ready to use.

Take aluminum foil and fold it, then roll it from one side to form a cone shape.

Tuck down the edges of the aluminum foil cone to secure it.

Repeat the process to make more cones, making around five in total.

Open the ready-made puff pastry sheets and cut them into strips.

Take each aluminum foil cone and wrap it with a puff pastry strip starting from the pointed tip, overlapping slightly as you go.

If making larger cones, cut an additional strip and attach it to the first strip to wrap around the cone.

Place the wrapped cones on a baking tray lined with parchment paper.

Brush the cones with an egg wash or milk wash for a golden color while baking.

Bake the cones in a preheated oven at 180°C for 20 minutes or until golden and flaky.

Remove the aluminum foil from the cones while they are still warm to avoid sticking.

Allow the cones to cool completely before filling them with whipped cream.

Fill the cones with whipped cream just before serving to prevent sogginess.

Top with a cherry if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens