Best 8 Fluffy Cream Horn Filling Recipes

MOM'S CREAM HORN (TRUBOCHKI) RECIPE

Steps:

• Preheat the Oven to 400°F
• Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
• Roll each strip out until it is about 2.5 times in length, than wrap the dough around the mold, pushing the dough down to seal it as you go.
• Place the rolled mold on a baking sheet, with the end side down & bake at 400° F for 12 min until golden brown. Might need to bake few batches.
• Cool trubochki to room temperature, than pipe in the cream.
• For the cream, beat together 4oz cream cheese and 3 Tbsp of sugar for 1 minute on medium speed until well blended. Add 2 Tbsp of lemon juice and mix until blended.
• Fold in 8oz of cool whip until smooth and fluffy.
• Fill the pastry bag with cream & pipe it in to each cream horn to the top.
• Dust with powder sugar and enjoy.

HOMEMADE CREAM HORNS RECIPE

Steps:

• Heat your oven to 400 degrees and spray a baking sheet with non-stick spray.
• Cut your pastry puff into 6 even slices.
• Wrap each slice around the cream horn mold starting at the pointed end and working towards the opening. Place the mold seam-side down on to the baking sheet.
• Bake for about 12 minutes or until golden brown.
• Remove the pastry horns from oven and allow to cool for around 20 minutes before carefully removing molds.
• While the pastry cools, mix the cream cheese and sugar together in a medium mixing bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice, 4 tbsp melted butter, vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
• Begin filling each pastry horn with cream horn filling (using a piping bag, a ziplock with a hole in it, or a butter knife).
• Dust horns with confectioners' sugar.
• Refrigerate for at least 30 minutes before enjoying.

HOMEMADE CREAM HORNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
• Bake in the preheated oven until golden brown, about 12 minutes.
• Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
• Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
• Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

CREAM HORNS

Steps:

• On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
• Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
• When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.

HOLLAND CREAM (WHITE CREAM FILLING)

Steps:

• In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

FRENCH CREAM FILLING

Steps:

• Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.

WARM WEATHER CREAM HORN FILLING

Steps:

• Cream Crisco and butter together with an electric mixer.
• Add powdered sugar by tablespoons and beat well.
• Add vanilla and marshmallow cream.
• Beat well until it looks like whipped cream.

CREME HORN FILLING

Steps:

• Whip ingredients with a mixer. Fill creme horns or cream puffs.