Kremrole - Cream Horns

Adapted recipe by slovakroots

Kremrole - Cream Horns

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • For horns:

  • 1

    package (320 g) puff pastry, pre-rolled

  • neutral oil to grease tubes

  • 1

    egg for egg wash

  • For cream:

  • 3

    egg whites

  • 150

    g granulated sugar

  • 3

    teaspoons lemon juice

  • powdered sugar for dusting


Preheat oven to 200˚C. Pre-greas the metal tube (if not teflon coated) with oil. Cut the pastry along the longer side to the strips wide about 2.5 cm. Carefully wind the strips on your metal tubes so that the strips overlap one another. Place them on the baking tray lined with baking paper so that the end of the pastry is down under. Brush with egg wash and bake for 15 minutes, or until golden brown. Let them cool for a while. Once the metal tubes are cold enough to hold in hands comfortably, twist gently to release and remove the metal part out. Allow to cool completely. Put the egg whites and sugar for the cream into a heatproof bowl and whisk using an electric mixer. Whisk in a double boiler (bain-marie) for about 10 minutes till stiff peaks form. When done, remove the bowl from the steam and whisk the lemon juice into the cream. Transfer the cream into the pastry bag with a star-tipp ∅ 6 mm and fill up the horns. Dust with powdered sugar.


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