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Golden puff pastry cream horns filled with fluffy meringue cream, dusted with powdered sugar

Cream Horns (Schillerlocken)

5 from 1 vote
Crispy puff pastry cones filled with fluffy homemade meringue cream. These cream horns, also known as Schillerlocken, are made with store-bought puff pastry wrapped around metal cones, baked until golden, and then filled with a sweet, airy meringue.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 12 pieces
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 package puff pastry
  • powdered sugar for dusting
For the filling
  • 2 egg whites
  • 150 g sugar
  • 40 ml water
  • 1 pinch of salt
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 180°C (356°F). Grease metal cream horn molds or cones.
  2. Cut the puff pastry into strips. Wrap each strip around a metal cone, slightly overlapping the edges.
  3. Place on a baking sheet lined with parchment paper and bake for 15–20 minutes, until golden brown. Let cool completely, then gently remove from the molds.
The Meringue Filling
  1. In a small saucepan, combine sugar, water, lemon juice and vanilla extract. Heat without stirring until it reaches 118–120°C (soft-ball stage). Test by dropping a little syrup into cold water; it should form a soft ball.
  2. While the syrup cooks, beat the egg whites until soft peaks form.
  3. Slowly pour the hot syrup into the egg whites while beating continuously. Continue mixing until the meringue is glossy and stiff.
  4. Transfer the meringue to a piping bag and fill the cooled pastry cones.
  5. Dust with powdered sugar before serving.

Notes

- You can color part of the meringue with food coloring for a two-tone effect.
- Instead of meringue, whipped cream or custard can also be used as filling.
- Best enjoyed the same day for maximum crispiness.