Recipes

How to Make Vanilla Cream Horns

Makes 12
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes

Dough to use:

Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

Pastry:

1 sheet Pennant Puff Pastry (10″ x 15″)
Egg Wash (1 egg whisked + 1-2 tbsp. water)

Vanilla Cream Filling:

¾ cup mascarpone
1 cup whipping cream
2 tbsp. icing sugar (plus more for dusting)
1 tsp. vanilla extract
Pinch of salt

Garnishes:

1/2 cup shaved dark chocolate
1/2 cup chopped pistachios (or nut of choice)

Equipment:

Horn molds
Piping bag
Piping tip

1. Dough Preparation:

Thaw desired sheet or prepare bulk dough according to directions. Roll to a 10″ x 15″ size, if needed.

Preheat oven to 375ºF. Line 2 baking trays with parchment paper.

2. Makeup:

a. Cut Pennant puff pastry lengthwise into 12 even strips.

b. Wrap each strip around a horn mold, overlapping slightly and pressing gently to secure.

c. Place wrapped molds onto the prepared baking trays.

d. Brush each with egg wash.

3. Baking:

Bake for 18–20 minutes, or until golden brown.

Allow shells to cool completely before gently removing them from the molds.

4. Filling Preparation:

Using a handheld mixer, whip mascarpone, whipping cream, icing sugar, vanilla, and salt until smooth and stiff peaks form.

Transfer filling to a piping bag fitted with a 1A round tip.

5. Finishing:

Pipe the vanilla cream into each pastry shell.

Dip or sprinkle the ends with chopped pistachios and shaved dark chocolate.

Dust lightly with icing sugar before serving.

Note: Customize your cream horns! Try Chocolate (add cocoa to cream; top with sprinkles), Lemon (fold in lemon curd; top with zest), Berry (swirl in jam; top with freeze-dried fruit), or Hazelnut (fold in Nutella; top with chopped hazelnuts).

Related Products

Puff Dough Ready to Sheet 15 lb
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Puff Dough Sheets 10″ x 15″
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ORDER NOW
FoodServiceDirect.com
WebstaurantStore.com
RestaurantDepot.com

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