Flaky Custard Cream Horns made with puff pastry and filled with sweet vanilla custard: easy, classy, and delicious. The perfect treats for a Valentine’s Day dinner, baby shower, date night, or just because!
Custard Cream Horns
It’s a spicy night for the world tonight (hello November 6!!) so I’m going to share something sweet with you guys! I thought these Custard Cream Horns were just perfect: sweet, simple and 100% stress-free!
They’re made with puff pastry, filled with vanilla custard, and dusted with powdered sugar. Sweet, flaky, and super pretty!
In 35 minutes, your kitchen will smell like a bakery and you’ll have these delicious treats waiting for you! 🙂
How do you make custard cream horns from scratch?
All the detailed instructions + ingredients will be in the recipe card down below, but this is what to expect:
- Make the vanilla custard by whisking together eggs, sugar, cornstarch, vanilla extract, and salt. Add the mixture to some warm milk and cook until thick.
- Cut the puff pastry into thin strips.
- Roll the strips around cream horn molds or cannoli molds (I used cannoli molds).
- Bake until lightly golden.
- Fill with vanilla custard and dust with powdered sugar!
How to roll cream horns
Rolling cream horns is very simple, all you need is a set of cannoli molds *OR* cream horn molds! I used cannoli molds because that’s what I had but if you want the signature “horn” shape, definitely use cream horn molds!
Using a pizza cutter, cut the puff pastry into thin strips, then wrap each strip around the mold overlapping a little with each lap. This process is very simple and relaxing once you get the hang of it 🙂
💡 Did you know… that cream horns originated in Austria? They’re called Schaumrolle and are usually filled with cream or meringue, and served as a treat on Christmas and other major Holidays!
HAPPY BAKING LOVES!! I hope you’ll love these delicious Custard Cream Horns as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! I LOVE hearing from you! 💘
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Vanilla Custard Cream Horns
For the Vanilla Custard
- 4 egg yolks use the egg whites to make coconut macaroons, meringues, or a fluffy omelet!
- 2/4 cup white granulated sugar
- 2 tbsp cornstarch or flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups milk warm
For the Cream Horns
- 1 sheet puff pastry
- Powdered sugar for dusting
- Add the egg yolks, sugar, cornstarch, vanilla extract, and salt to a medium bowl. Whisk until smooth and lighter in color. Pour the milk into a medium saucepan, place over medium-low heat and heat the milk until warm. Slowly add in the egg mixture and, using a wooden spoon, stir constantly.
- Cook over medium heat while stirring constantly until thickened, then remove from hear, immediately pour into a bowl and cover the surface with plastic wrap to prevent a thin custard skin from forming (make sure the plastic wrap is touching the whole surface). Set aside and allow to cool down.
- Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper.
- Using a pizza cutter cut the puff pastry into 1/2 inch or 3/4 inch wide strips. Wrap each strip around the mold overlapping a little with each round. Place the prepared cream horns on your baking sheet.
- Bake for 8-10 minutes or until lightly golden, do not allow the cream horns to turn brown! Remove from the oven, then remove each cream horn from the mold hot to prevent them from sticking to the molds. Allow the horns to cool down to room temperature before moving onto the next step!
- Transfer the vanilla custard into a piping bag, then pipe the custard into each horn. For crispy horns: dust with powdered sugar and serve immediately! For soft horns, refrigerate for at least 2 hours before serving and dust with powdered sugar right before serving!