There is hardly anyone who never tried delicious cream horns in their whole life. Almost everyone has at least once eastern it in childhood. Nowadays this pastry can be found in a plenty of cafes and basically everyone can cook it at home using our cream horns recipe. The interesting thing is, their history began back ib seventeenth century.
Puff pastry for such horns was invited in 1645 by Claudius Gele who used to keep it in secret and even cook in a separate room behind closed doors. Of course, someone has stolen the recipe and it became rather popular. It was used by everyone from the noble families’ kitchen to the usual countrymen. The cooks tried to make the usual dough more nutritious and made this kind of dough by joining a lot of thin layers into one.
That’s how the puff pastry horns were invented. At first, the filling was made of different leftovers but then a cream filling was cooked after which cream horns became a favorite for a lot of people around the world. However, the ingredients list for it has remained unchanged for centuries and today we’ll present it to in the same way too.
This pastry is especially healthy for women. Because of butter in puff pastry, the skin becomes more hydrated and well-groomed, but excessive eating sweet horns can lead weight gaining, so take it into consideration and try to enjoy the every bit of it! Now you know exactly how to make cream horns, but you can also create a variety of cream horns using our recipes with photos.