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Schillerlocken Recipe

Name: Schillerlocken Recipe
Yield: 8 pieces
Ingredients: 1 roll puff pastry (from the refrigerated section); 1 egg yolk + 1 tbsp milk (for brushing); Pearl sugar (for sprinkling); 300 ml heavy cream (1 1/4 cups ); 1–2 tbsp powdered sugar (adjust sweetness to taste); Powdered sugar

Crispy puff pastry horns filled with light whipped cream – simple yet heavenly, our Schillerlocke Recipe!

Servings

8 pieces

Cook Time 15 minutes

Ingredients

1 roll puff pastry (from the refrigerated section)
1 egg yolk + 1 tbsp milk (for brushing)
Pearl sugar (for sprinkling)
For the Filling
300 ml heavy cream (1 1/4 cups )
1–2 tbsp powdered sugar (adjust sweetness to taste)
For Dusting
Powdered sugar

Directions

1
Cut the puff pastry lengthwise into strips about 2 cm (¾ inch) wide.
2
Grease the cream horn molds well. Slightly overlap two strips and wrap them around the molds in a spiral.
3
Brush with the egg yolk–milk mixture and sprinkle with pearl sugar.
4
Place on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C / 390 °F (top/bottom heat) for about 15–20 minutes until golden brown. Let cool completely and carefully remove from the molds.
5
Whip the cream with powdered sugar until stiff. Fill the horns using a piping bag.
6
Finally, dust generously with powdered sugar before serving. Crispy on the outside, fluffy on the inside – a true classic!

Video

Schillerlocken Questions

Why does my pastry stick to the cream horn molds?

The recipe calls for greasing the molds well, and skipping that step is the usual reason the spirals tear when you unmold them. Grease every mold before wrapping the strips, and let the baked horns cool a little before sliding them off - hot pastry is fragile and warm sugar clings. Twisting the mold gently instead of pulling straight out also helps release it cleanly.

Can I make Schillerlocken without cream horn molds?

The spiral shape depends on wrapping the strips around a form, so you need something cone- or tube-shaped that tolerates 200 °C / 390 °F. Tightly rolled and greased aluminium foil cones are the common workaround. Whatever you use, grease it well and overlap the strips slightly as the recipe describes, so the spiral holds together during baking.

What can I use instead of pearl sugar on top?

Pearl sugar is there for crunch and sparkle, not structure, so the horns work fine without it. Coarse or chunky sugar crystals are the closest substitute; sliced almonds also stick nicely to the egg yolk - milk brush. You can also leave the tops plain, since the recipe finishes with a generous dusting of powdered sugar anyway.

How far ahead can I prepare them?

Bake the shells ahead and fill them just before serving - whipped cream softens the pastry, so filled horns lose their crispness quickly. Store the cooled, unfilled shells in an airtight container at room temperature, and whip the cream with the powdered sugar shortly before you pipe it in. That way the outside stays crisp and the filling stays firm.

How should I store leftovers once they're filled?

Filled horns contain whipped cream, so they belong in the refrigerator and are best eaten the same day. The pastry will soften as it sits against the cream, which is why filling right before serving is worth the extra step. Dust with powdered sugar again just before serving, since the first dusting tends to dissolve in the fridge.