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CREAM HORNS WITH CHOCOLATE FILLING

Simple Cream Horns with Chocolate Filling

dana vento
Cannoli Pins
A Knife or Kitchen Scissors
Pastry Brush
Measuring Cup
Nonstick spray or parchment paper
Hand mixer 
 Mixing Bowl 
Baking Pan
Cooling Rack 
Disposable Icing Bag & Star Tip (Optional) 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Course Recipes
Cuisine dessert
Servings 12

Ingredients
  

  • Sprinkle of Flour for your work surface
  • 1 Box of Frozen Puff Pastry Dough
  • Sugar Crystals optional
  • 1 egg + 1 Tbsp Water whisked in a bowl
  • FOR THE CHOCOLATE CREAM FILLING
  • Tub of Cool Whip 8 oz chocolate or plain
  • 2 Tablespoons of Cocoa Powder
  • 1/2-3/4 C Heavy Whipping Cream more or less as needed
  • 1/2-3/4 C Confectioner's Sugar thinner or thick start with least amount

Instructions
 

Before You Start Prep

  • Allow your puff pastry to thaw.
  • You want it to be at the right temperature.
  • Follow thawing ingredients on the box.
  • Cut parchment paper to size and line your baking tray.
    cream horn parchment paper and rolling pin
  • Additionally, I suggest spraying your parchment with nonstick spray. 
  • Once the puff pastry sheet is ready to work with, you will dust your workspace with a dash of flour.
  • Dusting the workspace is only so the puff pastry will not stick to it.
  • Now, crack your egg and in a separate bowl/jar make your egg wash.
  • If you have opted to use sugar crystals now is the time to prep the dish as well.
  • Just place them in a flat, rimmed dish, at least as long as the pin you are working with.
  • Coat the bottom of the plate with the sugar crystals. 
  • Don't forget to preheat the oven to 400° F. 

Cutting The Puff Pasty Instructions for Cream Horns with Chocolate Filling

  • This next part is all in what you are comfortable with.
  • Either roll the puff pastry sheet as a whole with the rolling pin to lengthen and flatten a bit or cut the 3/4" strips - 1" strips then roll each separately. 
  • Honestly, I've used both methods, and it is whatever works for you.
  • Just do make sure to use a rolling pin to roll the dough so it stretches before you attempt wrapping around the pins. 
  • Once your strip is both cuts to size and rolled, take the pin in one hand and work from the bottom to the top, in a diagnol fashion, lightly pulling the strip to wrap around the pin.
  • If it breaks while you are working, lightly take the broken piece and touch with water (do not press or it will adhere to the pin and be difficult to unstick after backing) and mend. 
  • Lay aside and repeat until all the strips are on the pins that you have.
  • Then you will take each pin, and use the pastry brush to apply egg wash lightly coating each.
  • If you are going to add on sugar crystals, do that step now.
  • You can opt to omit the sugar crystals too, this is all personal preference. 
  • Simply take the egg-washed puff pastry on the pin and roll quickly through the prepared plate of sugar crystals.
  • After this, you will be transferring the puff pastry to a baking pan.
  • Then place it on the prepped parchment covered cookie pan.
  • I spread mine out because they do 'puff' like the word Puff Pastry alludes to.
  • Even if you use a rolling pin beforehand, so no worries. 
  • Place these in the oven for 8-10 minutes at 400° F until golden brown (ovens vary so see what time works on your oven). 
  • Remove from the oven, and allow to cool for about a minute.
    cream horns cooling
  • They will be HOT! Then you will need to remove the pins. I used a small pair of tongs.
  • Placing them inside the opening of the cannoli pin and then I slid the puff pastry horn off the pin and onto a cooling tray

Cooling & Filling For Cream Horns with Chocolate Filling

  • Once cooled you can fill.
  • To Prep the filling, place cool whip topping in the medium mixing bowl, along with the cocoa and heavy whipping cream. Mix well.
  • Then add in confectionary sugar a little at a time, until the desired consistency is reached. 
  • Remember less is better, you can always add sugar in along the way but you can't take it back out.
    cream horns filled
  • Too much will make it very runny and you won't be able to fill it! 
  • Put chocolate cream filling into a piping bag with a star tip or alternatively use a plastic zippered bag with a small slit in the corner to pipe frosting into puff pastry.  
  • Fill each pastry and serve immediately or refrigerate for up to 2 days filled.