Name: How to make Puff Pastry Custard Cone
Prep time: 90 min
Cook time: 5 min
Total time: 95 min
Yield: 6
Cuisine: Caribbean
Ingredients: 500 g off Puff Pastry; 300 g Custard Filling; 300 g Whip Cream Filling; 6 Red Maraschino Cherries; 100 g Icing Sugar; 100 g Bread Margarine

Front view of Puff Pastry Custard Cone Dust in a saucer

Close up shot of Puff Pastry Custard Cone

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As Seen On

Who doesn't love a sweet pastry to snack on as they sip a nice cup of hot coffee or tea? One of the most iconic pastries found in any café or bakery has to be the Puff Pastry Custard Cone because it has so many versions worldwide. In Italy, they are called Cannoncini, in Greece Kornedákia and Austria Schaumrollen. In most English-speaking countries, they are called Cream Horns with their unmistakable flaky, buttery layers of pastry filled with thick, rich custard cream and topped with fluffy whipped cream. Each bite is a textural delight of the sweet, creamy custard and the crispy layers of pastry. This is an excellent recipe for tea time or coffee break lovers in all of us.

Tip: You can use our Puff Pastry recipe to prepare the foundation of this recipe.

Equipment Needed

Digital Food Kitchen Scale

Author: Narandradath Jaikaran

Prep Time

90 mins

Cook Time

5 mins

Total Time

95 mins

Serves

Ingredients

Puff Pastry

Instructions

Pastry

Using a rolling pin, roll out prepared puff pastry.

Cut six strips, each measuring 1 1/2" width x 20" long (depending on your metal baking cones).

Grease metal cones.

Wrap parchment paper around the cone starting from the tip, lapping each roll about 1/4 strip width. Lightly water the pastry end (cut excess pastry if necessary) and stick the end of the strip firmly to the last pastry roll.

Baking Pastry

Bake pastry in a preheated oven set at 350 Degree F for about 25-30 minutes or until golden brown.

Remove from the oven and set to cool. Once cooled, remove the metal cone.

Fillings

Prepare custard filling (follow instructions on the packaging for preparation) and keep refrigerated.

Prepare whip cream (follow instructions on the packaging for preparation) and keep refrigerated.

Filling Cones

Fill both custard and whipped cream into separate piping bags, each fitted with Wilton No 8B tip or similar size.

Pipe custard filling into the first half of the cone. Fill the other half with whipped cream.

Garnish with whole red cherry inserted halfway into whipped cream.

Dust icing sugar along the length of the cone.

Refrigerate cones (called scones now).

Serving

Serve cold with your favorite ice cream.

How to make Puff Pastry Custard Cone

Ingredients

Instructions

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