Cream Horns

Delicious and creamy, have one memorable afternoon tea with friends when serving these Cream Horns

Cream Horns recipe
PREP TIME 15 minutes COOK TIME 12 minutes MAKES 10


  • 375g of shop brought puff pastry
  • 1 beaten egg
  • 100g of demerara sugar
  • 600ml of whipping cream
  • 2 tablespoons of caster sugar
  • 1 vanilla pod

Preparation method

  1. Start by preheating the oven to 200°C. Take your shop brought puff pastry and cut into 1cm strips along the longest side of the pastry.
  2. Grease your horn moulds. Starting at the pointed end of the mould, wrap the pastry strip around the mould in a spiral with each end of the pastry over lapping. Do the same with all the mould before brushing with a pastry brush the beaten egg and sprinkling with demerara sugar.
  3. On a non-stick baking tray, place then horns onto the tray and place into the oven to bake for around 10-12 minutes or until they have turned golden brown and crispy. Transfer the pastry onto a cooling rack to cool and once cool, remove from the moulds.
  4. Place the cream in a medium sized mixing bowl and start whipping. Add to the cream the caster sugar and vanilla pods before blending together.
  5. Take the mixture, pouring it into your pipping bag with a star nozzle and start to pip the mixture into the horn and at the top of the horn before serving.