These raspberry cream horns dipped in dark chocolate are a delightful summer dessert or tea-time treat—and they’re surprisingly easy to make. Once you try these at home, you may never buy them from a bakery again.
What is a cream horn?
A cream horn is a crisp cone of puff pastry filled with thick whipped cream and often dusted with icing sugar. Before baking the pastry is usually sprinkled with demerara sugar for an extra crunchy sweetness.
There are many delicious variations: orange-spiced filling, chocolate cream, crème pâtissière, or even savoury versions with cream cheese. The recipe here uses raspberry-flavored whipped cream and a dark chocolate rim. Dark chocolate’s bitterness balances the raspberries’ tartness, but feel free to use milk chocolate or skip the coating if you prefer.
Are they difficult to make?
Not at all. These cream horns are straightforward and quick, especially if you use shop-bought puff pastry. You will need cream horn moulds, but you can also make temporary moulds from paper plates and aluminium foil—instructions are included below.
Recipe information
Full ingredients and step-by-step instructions are on the printable recipe card below.
- Prep time – 30 minutes
- Cooking time – 20–25 minutes
- Yield – makes 12 cream horns
- Calories – 330 each
- Main equipment – 12 cream horn moulds (store-bought or homemade from paper plates and foil)
Ingredients
You only need a few simple ingredients:
Raspberries – fresh raspberries are preferred. Frozen should work if that’s what you have.
Puff pastry – store-bought ready-rolled is easiest. If you have a block, roll it to a rectangle about 10″ x 15″.
Dark chocolate – optional for dipping the open ends. Use milk chocolate if you prefer or omit entirely.
Double or heavy whipping cream – do not use single cream; it won’t whip to hold its shape.
Caster sugar – optional, to sweeten the whipped cream to taste.
Egg – beaten for an egg wash to give a golden finish and help the demerara sugar stick.
Demerara sugar – a tablespoon to sprinkle on the pastry before baking.
You will also need about a tablespoon of sunflower or vegetable oil to grease the outside of the moulds.
How to make cream horn moulds
To make quick disposable moulds you need paper plates, scissors, a stapler and aluminium foil:
- Cut a paper plate into quarters.
- Form each quarter into a cone with a point at the bottom and an opening of about 1½ inches at the top. Staple where the cardboard overlaps.
- Cover each cone with a double layer of aluminium foil, folding any overlap inside the top. The foil’s shiny side need not be oriented in any specific direction for this use.
How to make the cream horns
- Preheat the oven to 200°C / 400°F.
- Rub a little oil on the outside of each mould.
- Unroll the pastry and cut 12 strips about 3/4″ wide along the long edge. Mark evenly first if that helps.
- Starting at the point, wrap a pastry strip around each cone with a slight overlap. Press the end to the layer beneath so it won’t unwind during baking. Avoid folding excess pastry inside the mould or removal will be difficult.
- Brush each wrapped cone with beaten egg and sprinkle lightly with demerara sugar.
- Place the cones on a baking tray lined with parchment, leaving space between them for expansion.
- Bake for 20 minutes or until golden brown. Remove and allow to cool on the tray.
- When cool, hold the pastry cone in one hand and gently twist the mould with the other—the mould should slip out easily.
Filling the cream horns
Dip the cones in melted chocolate (optional)
Melt chocolate in the microwave in short bursts or over a pan of simmering water. Dip the open end of each cone into the chocolate, let excess drip off, then place on a plate to set. Chill in the refrigerator for about 10 minutes until the chocolate hardens.
Prepare the cream and assemble
- Reserve 12 whole raspberries for decoration and coarsely chop the rest.
- Pour the cream (and optional caster sugar) into a bowl and whip with an electric mixer or balloon whisk until it thickens and holds its shape.
- Fold in the chopped raspberries.
- Fill a piping bag (or a zip-top bag with a corner snipped off) with the raspberry cream and pipe it into each horn.
- Press a reserved raspberry onto the open end of each filled horn for decoration.
Storage
These are best eaten the day they are made. Store filled cream horns in an airtight container in the refrigerator for up to 3 days.
If making ahead, store unfilled pastry cones in an airtight container at room temperature for up to two days, or freeze unfilled cones in a rigid container for up to six months. Thaw on paper towels to absorb moisture before filling.
Save for later
Pin or bookmark this recipe so you can find it again when you’re ready to bake.
Related recipes
You may also enjoy these other quick and easy dessert ideas:
-
Homemade raspberry ripple ice cream – no ice cream maker
-
Easy Biscoff ice cream – no churn
-
Easy banoffee pie
-
Peppermint chocolate mousse – ready in 15 minutes
📋The recipe
Raspberry cream horns with dark chocolate
Equipment
- 12 x Cream horn moulds
- Mixing bowl
- Electric hand mixer or balloon whisk
- Baking sheet
- Baking parchment
Ingredients
- 200g (7oz) fresh raspberries
- 375g (13oz) puff pastry
- 150g (5oz) dark chocolate (optional)
- 240ml (1 cup) double or heavy whipping cream
- 1–2 tbsp caster sugar (optional)
- 1 tbsp demerara sugar
- 1 small egg
- 1 tbsp sunflower or vegetable oil for greasing moulds
Instructions
- Preheat the oven to 200°C / 400°F.
- Rub a few drops of oil on the outside of each mould.
- Unroll the puff pastry and cut twelve 3/4″ strips along the long edge.
- Wrap each strip around a mould from the point upwards with a slight overlap; press the end to secure.
- Brush each cone with beaten egg and sprinkle with demerara sugar.
- Place on a parchment-lined tray with space between each cone and bake for about 20 minutes until golden.
- Allow to cool, then remove the moulds by gently twisting them free.
- Melt chocolate in short microwave bursts or over simmering water. Dip the open end of each cone, allow excess to drip off, and chill until set.
- Reserve 12 raspberries, chop the rest. Whip the cream (and optional caster sugar) until it holds its shape, then fold in the chopped raspberries.
- Pipe the raspberry cream into each horn and press a reserved raspberry onto the tip.
- Store covered in the refrigerator and enjoy within three days.
Notes
Making moulds: Cut a paper plate into quarters, form a cone, staple the overlap, and cover with two layers of foil. Avoid folding pastry inside the mould when wrapping.
Melting chocolate: Microwave in 30-second bursts, stirring between bursts, or melt in a glass bowl over simmering water—do not let water touch the chocolate.
Nutrition
Carbohydrates – 26.1 g |
Protein – 4.3 g |
Fat – 23.6 g
Nutrition information is an estimate for guidance only.
If you try this recipe and enjoyed it, please leave a rating or comment. For questions, you can contact the recipe author at [email protected].