Best Cream Horns Recipe

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These Cream Horns are a traditional, uncomplicated, and delicious dessert you'll love. Puff pastry with vanilla and chocolate whipped cream is irresistible.  


– 1 large egg – Splash of water – 2 sheets puff pastry thawed – 8 ounces cream cheese softened – ¾ cup powdered sugar plus more for dusting – 1 tablespoon vanilla extract – 2 cups heavy cream – 1 ½ tablespoons unsweetened cocoa powder


Heat the oven to 400°F. Set aside parchment-lined baking. Lightly spray non-stick cooking spray on cream horn molds and leave aside. 

Step 1

Mix egg and water in a small bowl and set aside. Unfold each puff pastry sheet individually. Roll it flat with a pin. Cut the pastry into 8 1-inch pieces,  

Step 2

eliminating scraps. Wrap a pastry strip around one mold starting at the tip. To seal, gently push. Lay the molds seam-side down on a baking sheet.  

Step 3

Next, coat the pastry with egg wash. Bake until puffed and golden brown, 14-16 minutes. Remove from oven and cool on baking sheet while still in mold.  

Step 4

Keep wrapping your molds while baking these in batches. Cool the horns on a wire rack after baking. Make the filling while the horns cool.  

Step 5

Whip cream cheese in a stand mixer using the whisk attachment until smooth. Next, add powdered sugar slowly, scraping down sides, until well mixed.  

Step 6

Add vanilla extract. Slowly add heavy cream until fully blended. Scrape down the mixer sides, then beat on medium-high for approximately a minute until stiff peaks form.  

Step 7

Remove half the cream and place it in a dish, then whisk the cocoa powder with the remaining cream in a stand mixer until mixed. Sprinkle powdered sugar on your horns if desired.  

Step 8

Pour cream into cream horns using a pastry bag with an open star tip. Filling half the cream horns with vanilla and half with chocolate. Serve now.  

Step 9

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