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Chocolate Raspberry Cream Horns

Delightful flaky pastries filled with whipped cream, chocolate spread, and raspberry jam, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: French, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 sheet puff pastry, thawed
  • 1 large egg (for egg wash)
For the filling
  • 1 cup heavy whipping cream (240ml)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1/2 cup chocolate spread or melted chocolate
  • 1/4 cup powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry until it resembles a thin sheet, then cut into strips about 1 inch wide.
  3. Wrap each strip around a cream horn mold or a cone shape, allowing the pastry to overlap slightly.
  4. Brush the wrapped pastry lightly with the beaten egg.
Baking
  1. Bake for 15 to 18 minutes until puffed and deep golden brown. Let them cool completely before removing from the molds.
Filling
  1. Whip together the heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Spoon or pipe chocolate spread inside each horn, add whipped cream, and top with a spoonful of raspberry jam.
  3. Finish with a pipe of extra cream at the ends and dust with powdered sugar.

Notes

Store leftovers in an airtight container for up to two days. Best enjoyed fresh!