Creme Horns

Flaky pastry + fluffy cream filling = dessert heaven. One of our child taste-testers gave these "1,800 thumbs up." Enough said, right?

The chocolate and sprinkle dip steps are optional, but chocolate and sprinkles are never a mistake.

Creme Horns

time: 1 1/2 hours (less time if you have more molds than we had!)
servings: 24 creme horns

  • 2 sheets puff pastry, thawed
  • 1 cup shortening
  • 2 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 1/4 cup cocoa
  • 1/2 cup chocolate chips, melted
  • 1 tsp shortening
  • chocolate and rainbow sprinkles, for dipping
Also needed: 
  1. Preheat oven to 375 degrees
  2. Roll puff pastry sheets out to 12"x16".
  3. Cut pastry into 1" wide strips that are 12" long.
  4. Wrap each strip around a creme horn mold, being sure to overlap on each round. Place remaining strips in the fridge until they are ready to wrap and bake.
  5. Place on baking sheet and bake for 12 minutes, until just beginning to brown.
  6. Carefully remove from molds and place on cooking rack until cooled completely.
  7. Meanwhile, combine shortening, powdered sugar, fluff, butter, and vanilla in the bowl of your stand mixer. Mix on medium speed for 5 minutes.
  8. Remove half of your filling. Add cocoa to remaining filling and mix for 1 minute or until fully incorporated.
  9. Melt chocolate chips and shortening in 30-second increments until smooth.
  10. Use a spoon to spread chocolate over the open end of the creme horn.
  11. Dip in sprinkles and set on wax paper while chocolate sets.
  12. Pipe filling into creme horns.
  13. Enjoy!



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