Ingredients
For the Pastry Horns
- 500 g puff pastry (homemade or high-quality store-bought)
- 1 large egg (for egg wash)
- 2 tablespoons milk
- ¾ cup coarse sugar (granulated or pearl sugar)
For the Vanilla Custard Cream
- 2½ cups whole milk
- 4 large egg yolks
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Optional (for extra richness)
- ½ cup heavy whipping cream (whipped to soft peaks)
- 1 tablespoon powdered sugar
Preparing the Custard Cream
Begin with the custard, as it needs time to cool completely before filling the pastry.
In a medium saucepan, heat the milk over medium heat until it is hot but not boiling. You should see steam rising from the surface. Remove from heat and set aside.
In a separate bowl, whisk the egg yolks with sugar until pale and creamy. Add cornstarch and salt, whisking until smooth and lump-free.
Slowly pour the warm milk into the egg mixture while whisking continuously. This step tempers the eggs and prevents scrambling. Once combined, pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly with a whisk or spatula. After a few minutes, the mixture will thicken into a smooth custard. Continue cooking for another 30–60 seconds to remove any starchy taste.
Remove from heat and stir in butter and vanilla extract until fully melted and incorporated. Transfer the custard to a bowl, cover the surface directly with plastic wrap, and allow it to cool completely in the refrigerator.
Preparing the Puff Pastry
Preheat your oven to 190°C (375°F). Lightly grease metal cream horn molds or cone molds.
Roll out the puff pastry on a lightly floured surface to about 3–4 mm thickness. Cut into long strips approximately 2 cm wide.
Starting at the tip of each mold, wrap the pastry strip around in overlapping layers, working your way upward. Slight overlap ensures the pastry holds together while baking.
Place the wrapped molds seam-side down on a parchment-lined baking tray.
Egg Wash and Sugar Coating
In a small bowl, whisk the egg with milk to create an egg wash. Brush each pastry horn lightly with the egg wash.
Roll or sprinkle the coated pastry generously with coarse sugar. This creates the signature crunchy, caramelized exterior once baked.
Baking the Cream Horns
Bake in the preheated oven for 18–22 minutes, or until puffed, deeply golden, and crisp. Rotate the tray halfway through baking for even coloring.
Remove from the oven and allow the pastries to cool slightly. Carefully slide the molds out while the pastry is still warm but firm. Let the pastry horns cool completely on a wire rack.
Preparing the Final Cream Filling
Once the custard is fully chilled, whisk it briefly to restore smoothness.
For a lighter, more luxurious filling, fold the chilled custard gently with whipped cream and powdered sugar. This creates a soft, airy diplomat-style cream while still maintaining structure.
Transfer the cream to a piping bag fitted with a star or round tip.
Filling the Cream Horns
Insert the piping tip into one end of each pastry horn and fill generously until cream reaches the other end. Repeat from the opposite side if necessary to ensure even filling.
The cream should be visible at both ends, creating the classic bakery look.
Serving Suggestions
These cream horns are best enjoyed fresh, when the pastry is crisp and the filling is silky. Serve them:
- As an elegant dessert after dinner
- With tea or coffee
- On dessert platters for celebrations
- Lightly dusted with powdered sugar for extra elegance
Flavor Variations
This recipe is highly adaptable:
- Chocolate Cream: Add melted dark chocolate to the custard
- Lemon Cream: Add lemon zest and a splash of lemon juice
- Coffee Cream: Dissolve instant espresso into warm milk
- Hazelnut Cream: Mix custard with hazelnut spread
Each variation gives the pastry a new personality while keeping the same flaky base.
Tips for Perfect Cream Horns
- Use chilled puff pastry to maintain flakiness
- Do not overwrap the molds; pastry needs room to puff
- Fill only once pastries are completely cooled
- Use coarse sugar for best texture and caramelization
- Store custard covered tightly to prevent skin formation
Storage
Unfilled pastry horns can be stored in an airtight container at room temperature for up to 2 days. Once filled, refrigerate and consume within 24 hours for best texture and freshness.
Final Thoughts
These Sugar-Coated Cream Horns with Vanilla Custard are a perfect balance of crisp pastry and smooth cream. Elegant yet comforting, they bring classic bakery charm into your kitchen and are guaranteed to impress anyone who tastes them. Once you make them at home, they’ll quickly become one of your most requested desserts.