Cream Horns

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface.

Cut the pastry into long strips, about 1 inch wide.

Wrap each strip around a cream horn mold, overlapping slightly as you go.

Brush the pastry with beaten egg yolk for a golden finish.

Bake in the preheated oven until puffed and golden, about 15-20 minutes.

Remove from the oven and let cool slightly before gently sliding off the molds.

In a mixing bowl, whip the heavy cream until soft peaks form.

Add vanilla extract and powdered sugar, and continue whipping until stiff peaks form.

In a separate bowl, whisk together milk, egg yolks, cornstarch, and a pinch of salt.

Cook the mixture over medium heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and stir in butter and lemon zest until smooth.

Fold the whipped cream into the cooled custard until combined.

Fill each puff pastry horn with the cream mixture using a piping bag.

Dust with confectioners' sugar and garnish with chocolate shavings or chopped hazelnuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens