These light , flaky Puff Pastry cream rolls, also known as cream horns are crispy, buttery puff pastry shells filled with delightful and luscious mascarpone whipped cream with a hint of vanilla. They are elegant, impressive and surprisingly easy to make with just a few tools and ingredients.
You will need metal molds to shape the classic cone form , which are easily available online or in kitchenware stores. If you don’t want to use metal molds , you can make your own molds by using ice cream cones. Just wrap them in aluminum foil and use them as molds for the puff pastry horns.
Ingredients :
Puff Pastry sheets: For perfect flaky and buttery cream horns , use high quality puff pastry sheets. They are mostly available in refrigerated sections of supermarkets. If using frozen pastry sheets , thaw it according to package instructions.
Mascarpone Double cream filling : I used both mascarpone and double cream with pure vanilla extract to create a rich and velvety filling that stays stable and holds its shape while staying light and airy.
Bakery Style Cream Rolls/Cream Horns
Equipment
- Baking Tray
- Baking Paper
- Cream horn molds
Ingredients
- 1 sheet puff pastry
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ¾ cup powdered sugar/ Icing sugar ( some extra for dusting )
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 200ºC ( 400°F) and line a baking tray with baking paper.
- Roll out the puff pastry sheet on a lightly floured surface.
- With a pizza cutter or a sharp knife , cut the puff pastry sheet into 12 strips (about 1 inch wide ).
- Lightly grease the cream horn molds and gently wrap each strip of puff pastry around them, starting at the pointy tip and overlapping slightly as you go. Gently press the end of the dough strip into the dough next to it.
- Repeat with all the strips. Place all the wrapped molds on the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until golden and puffy.
- Let them cool completely and , then carefully remove the molds.
- In the mean time, prepare mascarpone whipped cream. In a large mixing bowl combine heavy cream, mascarpone, sugar and vanilla extract and and whip with a hand mixer until stiff peaks form.
- Adjust sweetness and fill in a piping bag. Store in the fridge until ready to serve.
- When ready to serve ,fill the cooled cream horns with mascarpone whipped cream.
- Dust with icing sugar before serving , if desired.
- Enjoy!
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