Vanilla Cream Horns

Reversed puff pastry

Diplomat cream

Hey foodies!

This spring, I really got into Swiss traditions. ;o)

After the Black Forest cake, here come the cream horns!

For this recipe, I made my own homemade puff pastry. The taste is quite different but it takes a bit of work! If you want to make your cream horns in a quick version, no worries. Just buy store-bought puff pastry.

Reversed puff pastry

For the dough:

- 1 tbsp rice vinegar

- 12gr salt

- 350gr white flour

- 110gr melted butter

- 150gr cold water

For the butter block:

- 375gr cooking butter

- 150gr white flour

Diplomat cream

- 4gr powdered gelatin

- 20gr cold water

- 50gr sugar

- 40gr egg yolks

- 10gr flour

- 10gr cornstarch

- 250gr milk

- 1 tsp vanilla extract

- 20gr butter

- 120gr heavy cream

Reversed puff pastry

You will find the reversed puff pastry recipe in our "Basic Recipes" category.

Making your own puff pastry at home is not complicated, but it does take time. Make your puff pastry 2-3 days in advance to avoid any stress.

If you don't want to make your own homemade puff pastry, buy two rectangular store-bought puff pastry sheets or order it from a bakery. :o)

The quantity made in the recipe yields approximately 4 dough portions of 250gr.

You can keep it 4 days in the fridge or freeze it for up to 4 months. It's great to have some in the freezer.

To defrost it, simply place it in the fridge for a minimum of 4h (or the night before).

For this recipe, we will only need 700gr of puff pastry. This will give us 12 cream horns.

You can easily make 1x the recipe and keep the remaining 300gr in the freezer for another time. Or make more horns. ;o)

Diplomat cream

Once the puff pastry is ready, let's get started on the diplomat cream!

You will find the diplomat cream recipe in our "Basic Recipes" category.

A diplomat cream is simply a pastry cream that contains gelatin and to which whipped cream is added. :o) So a very light cream that still holds its shape when piped.

Once the diplomat cream is ready, grab a 10 mm star tip, a 40 cm piping bag and two clips.

Place the tip in the piping bag and clip just below the tip so that the cream (still liquid) doesn't flow out of your piping bag.

Then fill your piping bag with cream and close the top with the second clip as well.

Place the diplomat cream in the fridge for at least 30 minutes. 1 hour is even better. :o)

Cream horns

Let's get started on the horns! To do this, we will use the horn moulds.

Start by cutting two pieces of puff pastry of about 350gr. This way, it will be easier to roll out.

Only take out one piece at a time.

Roll out the dough to 3 mm thickness. I rolled my dough on baking paper, covered with cling film.

Once the dough is well rolled out, cut strips of 2 cm.

Here I used my pastry wheel cutter. That way, all my puff pastry strips will be the same size and I save a ton of time!

Then wrap your cones with the puff pastry strips.

No need to oil/butter them. Puff pastry is buttery enough. ;o)

Be sure to slightly overlap the strips so that your horns stay in one piece during baking.

Once all your cones are wrapped in puff pastry, roll them in sugar.

This gave me 12 horns.

Then place them in the freezer for 15-20 minutes.

Preheat your oven to 200°C, fan-assisted.

After 15 minutes in the freezer, bake your horns in the preheated oven at 200°C, fan-assisted for 15 minutes of baking.

There we go, the horns are baked — let them cool for about 10 minutes before removing the cone mould, otherwise you risk burning yourself.

Once the horns are completely cooled, fill them with diplomat cream.

Take your piping bag of diplomat cream out of the fridge and fill the horns, finishing by piping a pretty rosette.

And here's the result! Crispy and creamy all at once!

They were gone in no time! As you can imagine. ;o)

I hope this recipe inspires you.

Happy Sunday foodies!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.