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Easy Fresh Cream Horns

What are Easy Fresh Cream Horns?

These Easy Fresh Cream Horns are a great treat to have with a cup of your favourite beverage with your family and friends over a chat. They are a delicious puff pastry shell filled with Whipped cream flavoured with our Natural Flavoured Icing Sugar.

In addition, you can also try making these meringues with any of our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

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1 Pack ready use Puff pastry. This will cut into 9 strips making 9 horns in total.

Dark or Milk S & C Tempered Chocolate

Egg or Molk Wash

Granulated Sugar to sprinkle onto the cones.

600ml Double Cream

2 heaped Tbsp Sugar and Crumbs Natural Flavoured Icing Sugar of your choice.




Preheat oven to 160c ( Fan ) 180c Gas mark 4 365F

  1. Take the Puff PastryPack out of the fridge 30 minutes before you are going to use it.
  2. Unroll the Puff pastry Sheet and using a rolling pin roll out lengthways to thin the sheet down a little.
  3. Mark 2cm widths on the lengthways of the sheet, you should get 9 pieces in total. cut carefully with a mini pallet knife or a sharp knife, you will now have 9 strips of puff pastry.
  4. Melt a little butter or margarine and then grease the Baking Cones using a pastry brush and lie on a tray lined with greaseproof paper.
  5. Take one of the strips of puff pastry and starting at the tip of the cone wrap the pastry strip around making sure you overlap each layer. pinch the tip of the pastry sheet into a point, this will ensure no filling escapes from the bottom of the horn.
  6. Repeat this process until you have wrapped all your baking cones and then lightly egg wash them or you can use milk. 
  7. Using a teaspoon carefully sprinkle little granulated sugar over the egg or milk wash on the front of the cone.
  8. Bake in the oven for 15 minutes or until they are golden brown and firm to touch, be careful as they are very delicate and prodding them too hard may make them crack.
  9. When the cones are cooked, remove them from the oven and allow them to cool for 5 minutes before taking the baking cone out carefully from the pastry horn.
  10. Allow the pastry horns to cool completely on a wire rolling tray.
  11. Once the pastry horns have cooled, you can now dip the tops in melted S & C Tempered Chocolate and allow them to set.
  12. Using an electric hand mixer or a mixing appliance whip up the double cream and 2 heaped Tbsp of the Natural flavoured Icing Sugar until the cream is firm.
  13. Place a 1M Wilton piping tip into the piping bag and then fill with the whipped double cream.
  14. If you choose to you can put in a layer of jam or other fillings of your choice before piping in the double cream.
  15. Finally, sprinkle some icing sugar over the tops of all the filled Cream horns and enjoy.
  16. They will keep in the fridge for no more than 48 hours.

Top Tips

Try using different fillings to go with the double cream like Lemon Curd or Nutella.

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