Cream Horns

How to Make Cream Horns

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan) and line 2 baking trays with baking paper. Lightly grease 8 metal cream horn moulds.

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2. Unroll the pastry and cut it lengthways into 8 strips, each about 3 cm wide.

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3. Starting at the point of a mould, wind one strip around it in a spiral, overlapping each turn by about 1 cm so that there are no gaps. Tuck the end under and press it. Repeat with the other 7.

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4. Chill the wound horns on the trays for 20 minutes, which helps them keep their shape in the oven.

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5. Brush the horns with the beaten egg and sprinkle with the caster sugar. Bake for 15 to 18 minutes until puffed and deep golden brown.

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6. Cool for 5 minutes, then gently twist out the moulds while the pastry is still warm. Leave the horns to cool completely on a wire rack.

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7. Whip the cream with the icing sugar and vanilla until it holds soft peaks, and spoon it into a piping bag fitted with a large star nozzle.

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8. Put half a spoonful of jam in the base of each horn, pipe in the cream, and dust with icing sugar. Serve within an hour.

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Tips for Making Cream Horns

• Grease the moulds well, and remove them while the horns are still warm. Cold pastry grips the metal and cracks as you pull it off.
• Overlap each turn of pastry by about a centimetre. A gap opens up as the pastry puffs in the oven and leaves holes for the cream to leak through.
• Fill them at the last moment. The crisp pastry is the point, and cream softens it quickly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Cream Horns

• A cup of tea
• Fresh raspberries
• Strong coffee

Storing & Reheating Cream Horns

Best eaten within an hour of filling. The empty horns keep in an airtight tin for up to 3 days, and can be re-crisped in a low oven for 5 minutes.

Cream Horns FAQ: Common Questions

Cream Horns Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.