Cream-filled puff pastry horns are deliciously crunchy and creamy treats, ideal to serve as a dessert or snack. The puff pastry is wrapped around an aluminum cone and baked until golden and crisp. Once cooled, they are filled with a delicate whipped cream and decorated with almond flakes and a dusting of icing sugar. These pastries are simple to make yet elegant and irresistible.
Roll the pastry into a rectangular sheet (50 x 30 cm) using a rolling pin and cut it into ten strips 3 cm wide
Brush each strip with a beaten egg yolk mixed with a little milk, taking care not to wet the edges, otherwise the pastry will stick to the molds
Wrap each strip spirally around the steel cones, then brush the surface of the horns with the remaining beaten yolk and, if you like, sprinkle with almond flakes
Place the horns on a baking sheet, let them rest for fifteen minutes, then bake in a preheated oven (200 degrees Celsius) for 15-18 minutes, removing them when they are golden brown
Remove the steel cones while the horns are still warm, then let them cool and fill them with whipped cream sweetened with granulated sugar
Finally, dust the horns with icing sugar and serve
Cream horn molds
Spoon
Glass
Italy
| Energy (kcal) | 400.46 |
| Carbohydrates (g) | 26.36 |
| of which Sugars (g) | 9.05 |
| Fat (g) | 30.54 |
| of which Saturates (g) | 15.51 |
| Protein (g) | 5.63 |
| Fiber (g) | 2.23 |
| Sale (g) | 0.19 |
