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Hand holding a strawberry Cream Horn coated with pink glaze and powdered sugar, with a jar of strawberry jam in the background

Cream Horns with Strawberry Cream Filling

Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cream horns
These Strawberry Cream Horns feature crisp, golden puff pastry horns filled with a smooth, velvety cream filling. Light, airy, and bursting with berry flavor, they strike the perfect balance between flaky and fruity. They may look fancy, but they’re surprisingly easy to make, and even easier to devour!
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Cream Horns with Strawberry Cream Filling

Ingredients
  

For the Cream Filling
  • 2 cups heavy cream, divided
  • ¼ cup granulated sugar
  • 2 teaspoon gelatin powder
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry jam
  • Pink food coloring
For the cream horns
  • 1 sheet puff pastry, 10 x 15 inches
  • 1 egg, beaten
  • 1 cup white chocolate melting wafers
  • ¼ cup granulated sugar

Method
 

Make the Cream Filling
  1. In a bowl, combine ½ cup heavy cream, granulated sugar, and gelatin powder. Microwave for 20 seconds.
  2. Whisk until everything is fully dissolved and smooth.
    2 cups heavy cream, ¼ cup granulated sugar, 2 teaspoon gelatin powder
  3. Add the remaining 1½ cups of heavy cream, mix well, and chill for 30 minutes. (Prepare the cannoncini shells when the cream is chilling)
  4. Once chilled and slightly firm, whip the mixture until soft peaks form.
  5. Add the strawberry jam and vanilla essences then continue whipping until stiff peaks form.
    1 teaspoon vanilla extract, ¼ cup strawberry jam
  6. Transfer the whipped strawberry cream to a piping bag. Keep refrigerated until ready to use.
Form the Shells
  1. Preheat an oven to 400℉ (200℃).
  2. Unroll the puff pastry and cut into even strips about 0.8-inch (2 cm) wide.
    1 sheet puff pastry
  3. Wrap each strip around a metal cannoli mold, overlapping the dough by half its width.
  4. Place wrapped molds seam-side down on a baking tray.
  5. Brush with beaten egg, ensuring the edges are well coated. Avoid brushing near the mold to prevent sticking.
    1 egg
  6. Roll each shell gently in granulated sugar to coat.
    ¼ cup granulated sugar
  7. Bake in a preheated oven at 400℉ (200℃) for 15–20 minutes or until golden and puffed.
  8. Cool completely before gently removing from the molds.
Dip in White Chocolate
  1. Melt white chocolate wafers in the microwave.
    1 cup white chocolate melting wafers
  2. Add a few drops of pink food coloring and gently swirl to create a marbled effect—don’t overmix.
    Pink food coloring
  3. Dip each cooled shell into the chocolate and let it set.
Assemble of strawberry cream horns
  1. Pipe the strawberry cream into each shell.
  2. Garnish with fresh sliced strawberries.
  3. Dust lightly with icing sugar before serving.

Notes

  1. Stable and firm whipped cream : Gelatin helps keep the whipped cream firm, especially in warm weather. Ensure it’s fully dissolved to prevent graininess.
  2. Cool Before Filling: Always let shells cool fully before piping in the cream to avoid melting and messiness.
  3. Beautiful Marble Effect: Gently swirl the food coloring into melted chocolate — overmixing will muddy the colors.
Storage
  1. Filled horns: Refrigerate up to 2 days. Pastry softens slightly but still delicious.
  2. Unfilled shells: Room temperature, airtight up to 2 days.
  3. Not freezer-friendly — thawed puff pastry and whipped cream don’t vibe.
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