A cream horn — a flaky pastry shaped like a horn and filled with rich cream — has a delicious trait of contrast. Layers of crispy pastry that surround the decadent cream, resulting in a satisfying crunchy-but-smooth texture.

It’s the kind of dessert that looks impressive when you serve it, so it might surprise you to learn that cream horns are actually very easy to make at home.
In fact, that is really the only ingredient you need to make them. This style of dessert can be made with other types of pastry, including phyllo, so once you have the technique down, you can feel free to experiment. You could use homemade puff pastry, but it’s not necessary for an impressive and tasty treat.
To shape the horns, you’ll need to cut your pastry into long, thin strips. You’ll wind the strips around a cream horn molds, each one forming a cone.

1 Sheet of Puff Pastry, thawed if frozen
1 Egg, beaten with a tablespoon of cream
2 Tbsp of Sugar
1 cup of Heavy Cream
1/4 cup of Confectioner Sugar
1/4 tsp of Lemon Zest
2 tsp of Vanilla Extract
Fresh Raspberries
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