Chocolate Cream Filled Puff Pastry Horns

Julie Choksi
by Julie Choksi
6-8 Servings
35 min

These flaky puff pastry horns filled with luscious chocolate cream are my favorite. They are super easy to make with puff pastry sheets,whipping cream and cocoa powder as basic ingredients.

Cream horns molds are easily available in stores but here I made them with homemade molds made with aluminum foil and parchment paper. You can also use ice cream cones wrapped in non-stick foil .

Here I filled this flakypuff pastry horns with some simple chocolate whipped cream. You can try the same recipe with different kinds of whipped cream or you can even experiment with different kinds of filling like cream cheese or custard filled cream horns. This recipe is super easy and versatile.

If you never had this irresistible cream horn , now is the time to try them!

Chocolate Cream Filled Puff Pastry Horns
Recipe details
  • 6-8  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
For The Cream Horns
  • 1 Pastry Sheet (Thawed)
  • 1/2 Cup Heavy Whipping Cream
  • 1 1/2 Tbsp Cocoa Powder(Unsweetened)
  • 2 Tbsp Powdered Sugar(For Whipped Cream)
  • 2 Tbsp Powdered Sugar(For Dusting)
  • 1 Small Egg
  • 6-8 Cream Horn Molds/ Ice Cream Cones
  • 2 Tbsp Oil/Butter For greasing The mold
Instructions
For The Cream Horns
Preheat the oven to 400F to 200C.
Brush a little butter or oil on each mold.
Cut The pastry sheet into 1/2 inch stripes. wind the stripe around the mold , starting at the one end and overlap layers, covering form in a spiral.
Crack an egg and combine with a teaspoon of water to prepare the egg-wash.
Place all the prepared pastry horns on the parchment paper lined baking tray and brush the prepared egg wash.
 Bake them in a preheated oven for 18-20 minutes or until brown.
Remove the pastry horns from the molds before they cool down completely otherwise they might break.
For The Filling
In a Chilled bowl add the heavy whipping cream and whip until slightly thick and frothy.
Then add powdered sugar and cocoa powder to it and whip until stiff peaks.
Spoon out the chocolate cream into a piping bag. And at the time of serving ,pip the cream into completely cooled down pastry horns.
Sprinkle some powdered sugar if you want on the prepared cones.Enjoy!
Comments
  • Barbara Barbara on Dec 11, 2021

    If I make the pastry horns the day before I plan to serve them, how do I store them to keep them crisp?

    • DD DD on Dec 27, 2021

      when i used to make 'clothespin cookies' basically the same idea only it was from scratch, this type of puff pastry needs to be put in a thin box...ie: cardboard shoe box, cardboard cake or cupcake box from the bakery. Do not store them in a tupper ware type container! the oils will start to separate from the gentle pastry. I hope this helps

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