ITALIAN CREAM HORNS BAKERY-STYLE

Italian Cream Horns are a classic, elegant pastry that’s crispy on the outside and creamy on the inside. These little cones are filled with a luscious cream filling made of mascarpone cheese, heavy cream, and a touch of sweetness. They look fancy but are surprisingly easy to make at home with puff pastry.

Here’s a Bakery-Style Italian Cream Horns recipe for you:

Italian Cream Horns Bakery-Style Recipe

Ingredients:

For the Cream Filling:

• 8 oz mascarpone cheese (softened)
• 1 cup heavy whipping cream (cold)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/4 cup mini chocolate chips (optional, for garnish)
• 1/4 cup chopped pistachios or toasted almonds (optional, for garnish)

For the Horns:

• 1 package (17 oz) puff pastry sheets (usually 2 sheets in a box)
• 1 egg (for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Instructions:

Step 1: Prepare the Cream Filling

1. Whip the heavy cream: In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form. Be careful not to overwhip.
2. Mix mascarpone and sugar: In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and almond extract (if using). Beat until smooth and creamy.
3. Fold in whipped cream: Gently fold the whipped cream into the mascarpone mixture, making sure it’s well combined but still light and airy.
4. Chill: Cover the cream filling and refrigerate it while you prepare the puff pastry horns.

Step 2: Prepare the Puff Pastry

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry: On a lightly floured surface, roll out each sheet of puff pastry. Use a sharp knife or pizza cutter to cut each sheet into long strips, about 1-inch wide.
3. Form the horns: Lightly grease a set of cream horn molds (or use thick metal cones if you don’t have the molds). Wrap each pastry strip around the cone, overlapping slightly as you go. You want the pastry to cover the mold completely, but don’t wrap it too tightly.
4. Apply egg wash: Beat the egg and brush it over the wrapped pastry to give it a nice golden color when baked.
5. Sprinkle with sugar: Lightly sprinkle the pastry with a bit of granulated sugar for a nice crunch and sweetness.

Step 3: Bake the Pastry

1. Bake the horns: Place the prepared molds on a baking sheet and bake in the preheated oven for 15-20 minutes or until the puff pastry is golden brown and puffed up.
2. Cool: Once baked, remove the molds from the oven and let them cool for a few minutes before carefully sliding the pastry off the molds. Let them cool completely.

Step 4: Fill the Cream Horns

1. Fill the horns: Once the pastry is cool, use a piping bag fitted with a large round tip to fill the hollow centers of the cream horns with the chilled mascarpone filling.
2. Garnish: If desired, sprinkle the tops of the filled horns with mini chocolate chips, chopped pistachios, or toasted almonds for extra flavor and texture.

Step 5: Serve and Enjoy!

1. Serve the Italian Cream Horns immediately or store them in the fridge until ready to serve. These are best enjoyed the same day for maximum freshness.

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Tips:

• Pastry alternatives: If you don’t have puff pastry, you can use crescent roll dough, though it may not have the same light and flaky texture.
• Make-ahead: The cream filling can be made a day ahead, but it’s best to fill the pastry just before serving to prevent sogginess.
• Decorating: For a truly bakery-style finish, dust the finished horns with powdered sugar for a delicate touch.

Italian Cream Horns are an impressive dessert that’s perfect for special occasions or anytime you want to treat yourself and your guests to a little bit of elegance. The buttery, flaky pastry combined with the rich, creamy filling is a winning combination.

Would you like to experiment with other variations of this recipe, like adding fruit or different extracts?