Name: Vanilla Cream Horns
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 250 g all-purpose flour; 40 g soft butter (1/3 cup); 100 ml lukewarm milk (1/2 cup); 30 g sugar (2 1/2 tbsp); 1 tsp dry yeast (1/3 packet); A pinch of salt; 1 egg (room temperature); 250 ml milk (1 cup); 50 g sugar (1/4 cup); 20 g cornstarch (2 tbsp); 1 tsp vanilla extract; 3 egg yolks; 20 g butter (1 1/2 tbsp); 150 g whipped cream (1 1/4 cup); 1 beaten egg yolk; Powdered sugar

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FAQ

Vanilla Cream Horns Questions

Can I make the dough without cream horn molds?

Yes, you can shape your own cones from sturdy aluminum foil and grease them well, just like the metal ones. Make them firm enough to hold their shape while the dough bakes. Wrap the dough strips around them the same way and bake as usual.

What can I use instead of dry yeast or whipped cream?

Fresh yeast works in place of dry yeast, but use the amount that matches the package instructions for 250 g of flour. For the filling, the whipped cream is what makes the vanilla cream light and fluffy, so it is best not to skip it. If you like a firmer filling, you can simply serve the plain cooled custard, though the texture will be denser.

Can I prepare the horns or the cream ahead of time?

You can make the vanilla custard first, cover it and let it cool, then keep it chilled until you are ready to fold in the whipped cream. The baked horns can be made ahead too, as long as they are cooled completely. Fill them shortly before serving so the dough stays soft and does not soak up the cream.

How do I store leftover filled cream horns?

Keep them covered in the fridge, since the filling contains milk, egg yolks and whipped cream. The horns will slowly soften from the cream, so they taste best fresh. If you want to keep them longer, store unfilled horns in an airtight container and fill them when you need them.

Why are my cream horns dry or hard to remove from the cones?

Dry horns usually come from baking past the golden stage or from skipping the cloth after baking, which keeps them soft as they cool. If they stick, the cones were probably not greased well enough, or the horns were pulled off while still warm. Grease generously before wrapping and let them cool fully, then they should slide off easily.