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Creme Horns

Prep Time:

1-2 Hours

Cook Time:

20 Minutes


15 Servings


About the Recipe

This cream horn recipe has been a HUGE request after gifting them for the holidays. Before you give them a try, you’ll need pastry molds. I've linked the pastry molds I found on Amazon for an affordable price. I liked this set because it has cannoli cream horn molds and cone shaped molds.

In the video you’ll see that I started off with a hand mixer to blend the butter and flour together, but it was making a huge mess! So I ended up sticking everything in my blender and transferred it back into the bowl after. I used a hand mixer to mix the water in. If you have a food processor you could probably just add the water in there, which I've tried, but I find it to be a pain in the butt to peel the dough off the blender blades afterwards.

As long as your dough looks like this (see photo below) after you add the water you should be golden to put the dough on the floured surface and knead it.


Recipe Notes:

Amount of water may vary. If dough is still dry, add more cold water 1 tbsp at a time. until the dough is sticky.

If you're a poor planner like me, you can put the dough in the freezer for 30 minutes to get cold, but if you're a planner, you can prepare the dough the night before and let it rest in the fridge overnight.

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