Strawberry cream horns
Fresh strawberries and cream in puff pastry cones
Juicy Queensland strawberries and whipped cream in chocolate & pistachio-dipped puff pastry cones. This recipe for strawberry and cream horns makes four scrumptious pastry delights that are beautiful for afternoon tea or dessert.
Queensland is fortunate enough to have wonderful crops of strawberries in winter and spring, so a few months ago I picked my own fresh strawberries for this recipe at Strawberry Fields in Palmview.
Picking your own fresh strawberries from a local grower is not only a great day out, it supports local producers and it also means you get to choose the juiciest, reddest berries to use in your cooking! The flavour and aroma of freshly picked strawberries is what makes these strawberry cream horns taste so delicious.
What is a cream horn?
A traditional cream horn that you can find in most British bakeries is normally a flaky pastry cone filled with strawberry jam and whipped cream.
My version of this bakery classic uses fresh strawberries instead of jam. Dark chocolate & chopped pistachios coat the top and bottom of these pastry horns to add extra richness and crunch.
You should make strawberry cream horns because they are:
- So good!
- Full of fresh strawberries that are now in season (spring).
- Impressive looking: wow your dinner party guests by having these treats for dessert.
Strawberry cream horns’ main ingredients:
- Fresh strawberries
- Puff pastry
- Dark chocolate
Tips for busy cooks
You can make, bake and decorate the pastry horns a few hours in advance. Store them in an airtight container in the fridge once the chocolate is set.
I recommend filling and eating the cream horns on the same day as you bake them; otherwise the pastry can go soggy.
- Afternoon tea.
A match made in heaven
Strawberries and cream are often served together; this is because the slight tartness of fresh strawberries is perfectly complemented by the butteriness of cream. Whether they are in strawberry cream horns, on a scone or topping a Pavlova, strawberries and cream always taste fantastic together.
Make these strawberry cream horns this weekend to enjoy as an indulgent dessert.
Did you enjoy eating these pastry horns? Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you love strawberries? Try this recipe next: rice pudding filo cups with strawberry compote.
Strawberry cream horns
Strawberry cream horns: fresh strawberries and whipped cream in chocolate & pistachio-dipped puff pastry cones. Perfect for dessert or afternoon tea.
- Unsalted butter softened, for greasing moulds
- 1 sheet ready-made frozen puff pastry (approx. 110 g) slightly thawed
- 1 large free-range egg beaten
- 2 tsp brown sugar
- 250 g fresh strawberries stalks removed, chopped
- ½ tsp caster sugar
- 50 g dark chocolate melted in a bowl over a saucepan of simmering water
- 30 g pistachios finely chopped
- 160 ml thickened cream whipped to soft peaks
- 4 fresh strawberries thinly sliced
Preheat oven to 180°C fan. Line a large baking tray with greaseproof paper. Grease the outside of the horn moulds with butter.
Cut the puff pastry into 1cm strips down the longest side of the pastry sheet. Starting at the pointed end of the mould, wrap pastry strips around the cone in a spiral shape overlapping slightly as you go. Leave a space at the top so that you can get the mould out when cooked. Transfer pastry wrapped mould to the lined baking tray. Repeat until all four horn moulds are covered with pastry.
Brush pastry horns with beaten egg and sprinkle with brown sugar. Bake in oven for approximately 20 minutes or until the pastry is golden and crisp. Remove from oven allow to cool slightly, carefully remove moulds and return to oven for 3 minutes to crisp up the inside. Remove from oven and place on a wire rack to cool.
Put the chopped strawberries and caster sugar in a small bowl, mix with a spoon then put into the fridge to macerate.
Dip the top of each pastry horn with melted chocolate and then dip in chopped pistachios. Then do the same to the tip (smaller end) of each cone. Chill pastry horns in fridge for 3 minutes or until the chocolate has set.
To assemble the strawberry cream horns: Take the macerated strawberries out of the fridge and put 1 teaspoon of them into the inside of each pastry horn. Add whipped cream to the inside of each cone (leaving a couple of millimetres space at the top of the cone). Top the cream with the remaining strawberries. Eat straightaway.
You will need four cream horn moulds for this recipe. The moulds can be purchased from most cooking stores.