How To Make Puff Pastry Cream Horns

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mascarpone cheese

🥗Healthier: cream cheese

💰Cheaper: ricotta

Cream cheese is lower in fat and ricotta is more affordable

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface.

Cut the pastry into strips about 1 inch wide.

Wrap each strip around a cream horn mold, overlapping the edges slightly.

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

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

Remove from the oven and let cool completely on a wire rack.

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

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

In another bowl, combine mascarpone cheese, egg yolks, and milk until smooth.

Fold the whipped cream into the mascarpone mixture gently until combined.

Carefully remove the pastry from the molds once cooled.

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

Sprinkle with chocolate shavings and chopped hazelnuts before serving.

Dust with confectioners' sugar and add orange and lemon zest for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens