Cream-filed puff pastry homs are one of my favorite French pastries. There’s just something so elegant
and fancy about biting into the crisp, golden pastry shell and discovering the sweet, creamy filling inside.
Though they look complex, these cream homs are actuany surprisingly easy for any home baker to
make_ The key is starting with store-bought puff pastry — no need to labor over homemade when the
frozen kind works so well.
I like to kick things off by forming my puff pastry into cone shapes. This helps contain the filling and gives
the pastries their distinctive horn shape. To do this, I roll out stue-bought puff pastry just a bit
thinner. then cut it *Ito long triangles. I wrap the triangles around cone-shaped molds made from foil-
wrapped paper. The foil helps the thin dough hold its shape as it bakes.
Once my pastry homs are golden brown and flaky, its time for my favorite part — the filling! There are so
many delicious options here — sweetened whipped cream. pastry cream, buttercream, cream cheese
frosting. But my personal favorite is billowy Italian meringue. Making the meringue involves slovdy
pouring hot simple syrup irvto whipped egg whites. This •cooks” the whites into a light, marshmallowy
filling that pairs perfectly with the crisp pastry.
Spooning the glossy meringue into the baked puff pastry shells and watching it ooze over the edges
always brings me joy. I’ll finish them off with a dusting of povÆered sugar for a IiNe sweet crunch. Every
bite of these cream-filled homs is pure bliss! The shattering pastry gives way to the lush, melty meringue
inside. Thefre inwessive enough for a fancy dinner party, yet easy enough to make for a casual
weekend treat I hope you’ll give these cream horns a fry soon — they’re a new classic in my bakirlg
repertoire!
What ingredients do I need to make cream homs?
You vill need 2 sheets of frozen puff pastry, 1 egg, 1 tbsp rWlk, 100g egg whites, 200g sugar, 60 ml
water, 1B tsp salt and 1 tsp lemon juice. Be sure your puff pastry is thawed before using_
How do I shape the puff pastry into cones?
First make cone molds by rolling paper into cones and wrapping with foil. Roll out the thawed puff pastry
slightly thinner. Cut into I-inch strips. Wtap the strips around the cone molds, overlapping slighty_ The
foil vill help the thin dough hold its shape.
What temperature and how long do I bake the cream horns?
Bake the wrapped puff pastry cones at 350T for 25-30 minutes until nicely brwgned on top. Allow to
cool completely on the baking sheet before removing.
What are some filling options besides meringue?
Sweetened whipped cream, pastry cream, buttercream, and cream cheese frosting all make delicious
fillings for cream horns. The meringue is light and decadent but you can use any creamy fining yml
prefer_

Ingredients:
• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1 tbsp milk
• 100g egg whites (abwt 3 egg whites)
• 200g sugar (about 1 cup)
• 60 ml water (about 1/4 cup)
1/8 tsp salt
• 1 tsp lemon juice
Instructions:
1. Make the pastry cones. Take a piece of paper and split it in hall Roll each piece into a cone shape
and seal the sharp end with a piece of duct tape. This will create a homemade cone mold.
2. ‘Map each paper cone with a piece of aluninum foil- Place a small ball of foil inside the cone to help
support the dough. Set aside
3. Take the puff pastry sheets out of the freezer to thaw slightly. Unfold them and roll each one out a bit
4. Cut the pastry sheets into equal I-inch wide strips
5. Working with me strip at a time, Map it around one of the cme molds, overlapping the edges slightly
and covering the cone in a spiral. The foil will help the pastry keep its shape.
6. Place the wrapped cones a baking sheet. In a small bow, whisk together the egg and 1 tbsp of
milk. Brush this egg wash over the pastry.
7. Bake at 350T for 25-30 minutes until golden brown. Allow to cod completely on the baking sheet
before removing the cones
8. Carefully slide the cooled puff pastry cones off the molds. Set aside.
9. Make the filing. Combine the sugar and water in a saucepan. Heat over medium, stirring, unil it
reaches 245åF on a candy thermometer_
10. While the syrup cooks, use a stand mixer to w•hip the egg whites, salt, and lemon juice until soft
peaks form.
11. When the syrup is ready, tum the mixer to high and slowly pour the syrup into he whipping egg
whites. Whip unti the bowl is slighMy warm, about 5 minutes.
12. Transfer the stiff, glossy meringue to a piping bag fitted with a large tip. Pipe the meringue into the
cooled puff pastry cones, mounding it high.
13. Dust with powdered sugar before serving. Enjoy!