Cream Horns {Трубочки}

Puff Pastry Cream Horns with Luscious White Cream and RaspberriesI have been dreaming of these Cream Horns {Трубочки} for months, but just now got around to making them. I had each little detail and proportions worked out in my head, now it was just a matter of bringing everything to life.
For some reason, every time I sit down to write a post about one of my creations my mind goes back all the way to my childhood when a particular dish or dessert became memorable for me. Here’s a memory that accompanies Cream Horns…

Puff Pastry Cream Horns with Luscious White Cream and Raspberries {Letthebakingbeginblog.com{

We were on the way to my piano class and while walking between 2 connecting bus stops we always passed this pastry shop. The aroma of baked goods was so amazing! Occasionally we would come in and my mom would get me and my sister a treat. I remember this time we bought Cream Horns filled with white fluffy cream. With each bite of that heavenly deliciousness, my mom kept wondering what the cream was made with, because it was fluffy and creamy, yet not greasy. My mom’s guess was that it was made with parts butter cream, and part heavy cream. I still have a very vivid recollection of these out-loud thoughts of my mom’s. To this day I don’t know what exactly they were filled with, but I do remember that each bite was perfectly crunchy from the sanding sugar on the outside, and creamy from the luscious cream.

Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com

Not all memories I want to hold on to, but this one I definitely do. While making these I was thinking that I wanted mine to come out exactly the same I remember them. I wanted to relive the memory with each bite of my own Cream Horns. I wanted the shell to be thick and just a tad chewy. I wanted it to be crunchy, yet not dry. I wanted the filling to have some kind of tang.
Rarely do I make something that I myself am this impressed with (lol). These Cream Horns hit all the right spots, at all the right places. My taste buds danced with joy, as I devoured my own, Cream Horn Pastries that tasted just as good as they looked, if not better.

Puff Pastry Cream Horns with Luscious White Cream and Raspberries {Letthebakingbeginblog.com{

Now with Mother’s Day just around the corner, these Cream Horns are a perfect treat to make for those that gave us life and made us what we are today. Mothers should be appreciated every day, but make a point to spend time with your Mom this Mother’s Day. Show Her how much She means to You. Tell her, just one more time that you love her. No mom get’s tired of hearing those words.Puff Pastry Cream Horns with Luscious White Cream and Raspberries {Letthebakingbeginblog.com{
My mom is on vacation this Mother’s Day, so I won’t be able to come over and tell her in person how much I love her, but I will call her and make sure she knows that she has a very special place in my heart. I am one lucky girl to have a mom like mine. She has the biggest heart and her tireless effort to help never ceases to amaze me. She is an example of what every mom should be like. I thank God for each day that I have her.
What will you be doing this Mother’s day to show your appreciation for your Mom?

 

Cream Horns

  • 2 puff pastry sheets
  • 150 grams sanding sugar
  • 2 eggs yolks
  • 3 tablespoons water

Cream

  • 6 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 cup heavy cream, chilled
  • 4 oz Cool Whip, thawed (optional)
  • 1 tablespoon vanilla extract
  • 32 Raspberries (optional)

Special Equipment

  • Cream Horn Molds
  • Parchment Paper

Cream Horns
Turn oven to 425 F. Line an 18 x 12 baking sheet with parchment paper. Set aside.
Use a pizza cutter to cut thawed pastry sheets into 16 strips (8 strips from each sheet ). Wrap each strip around the cream horn mold, overlapping a little bit with each round.Place the mold, end of the strip side down.

Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com

Whisk the egg yolk and the water together. Brush each cream horn with egg yolk mixture. Sprinkle or roll in the sanding sugar. Place on paper towel, allowing access egg wash to be absorbed. Transfer to parchment paper.

Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com
Bake for 15 minutes, rotating the baking sheet halfway through baking.
Allow the shells to cool.

Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com

Remove the mold.

Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com

 

How to make the Filling
With a mixer fitted with the whip attachment, cream the cream cheese & sugar until smooth and creamy (no lumps), 3-4 minutes.
Add vanilla extract & heavy cream. Continue whipping (increasing the speed as the cream thickens) until increased in volume and thick, about 4 minutes.Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com

Add the Cool Whip and carefully fold it in with a spoon or spatula.

Fill a pastry bag fitted with a star tip (or use a Ziplock bag), with cream, by draping it over a glass.Fill each cream horn half way, insert 1 raspberry and fill the remaining half. Finish with 1 more raspberry on top.Cream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.comCream Horns with Whipped Cream Filling - Trubochki @ LetTheBakingBeginBlog.com

Serve right away, or chill in the refrigerator until ready to serve

Cream Horns (Trubochki)

3.5 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: Makes 16, 5 inch long Pastries

Ingredients

Cream Horns

  • 2 puff pastry sheets
  • 150 grams sanding sugar
  • 2 eggs yolks
  • 3 tablespoons water

Cream

  • 6 oz cream cheese, room temperature
  • ⅓ cup sugar
  • 1 cup heavy cream, chilled
  • 4 oz Cool Whip, thawed
  • 1 tablespoon vanilla extract
  • 32 Raspberries

Special Equipment

  • Cream Horn Molds
  • Parchment Paper
  • .

Instructions

Cream Horns

  1. Turn oven to 425 F. Line an 18 x 12 baking sheet with parchment paper. Set aside.
  2. Use a pizza cutter to cut thawed pastry sheets into 16 strips (8 strips from each sheet ).
  3. Wrap each strip around the cream horn mold, overlapping a little bit with each round.
  4. Place the mold, end of the strip side down.
  5. Wisk the egg yolk and the water together.
  6. Brush each cream horn with egg yolk mixture. Sprinkle or roll in the sanding sugar. Place on paper towel, allowing access egg wash to be absorbed.
  7. Transfer to parchment paper.
  8. Bake for 15 minutes, rotating the baking sheet halfway through baking.
  9. Allow the shells to cool. Remove the mold.

Make Filling

  1. With a mixer fitted with the whip attachment, cream the cream cheese & sugar until smooth and creamy (no lumps), 3-4 minutes.
  2. Add vanilla extract & heavy cream. Continue whipping (increasing the speed as the cream thickens) until increased in volume and thick, about 4 minutes.
  3. Add the Cool Whip and carefully fold it in with a spoon or spatula.
  4. Fill a pastry bag fitted with a star tip (or use a Ziplock bag), with cream, by draping it over a glass.
  5. Fill each cream horn half way, insert 1 raspberry and fill the remaining half. Finish with 1 more raspberry on top.
  6. Serve right away, or chill in the refrigerator until ready to serve

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Puff Pastry Cream Horns with Luscious White Cream and Raspberries {Letthebakingbeginblog.com{
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Comments

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  • they look adorable and sound yummy!

    · Reply
    • Thank you Dina, they were!

      · Reply
  • Alina

    Wow

    · Reply
  • Sherry

    My mom and i used to get these to at an old world bakery on main street in my home town. The bakery is long gone but not forgotten. No one makes them like they used to, all natural with real whipped cream. I’m going to try this recipe it sounds great. Thanks for sharing.

    · Reply
    • I have found that the best things are always made with simple ingredients. In this case it’s just puff pastry and whipped cream (you could use just whipped cream), but it produces such wonderful dessert. With convenience of being able to buy professionally made, perfect every time, puff pastry there is no reason why one can’t make these at home.
      P.S. you could replace the Cool Whip (which I am not particularly a fan of) with just another 1/2 cup heavy cream 🙂
      Thanks for your comment!

      · Reply
  • Now I am dreaming of “trubochki”. Your presentation skills are amazing! Beautiful presentation of trubochki! Pinned!

    · Reply
  • Ally

    Hi marina what size are the cream horns that you use there’s small ones and big ones which ones are better?? thanks

    · Reply
    • I think it’s a personal preference, but I have the same ones as you will find a picture and the link to at the end of the post.

      · Reply
  • […] but very much miss from when I was a kid. I remember that I’ve always loved these cookies, these Cream Horns and these Cake Balls. In Russian they are called Potato because once dipped in the cocoa mixture […]

    · Reply
  • Tina

    Can I choose by making custard instead of cream

    · Reply
  • Mina

    Thank you Marina, I made them and everybody loved them ,I am planning to make them again and again

    · Reply
    • Thanks Mina! I love to hear that my recipe was a success!

      · Reply
  • Al

    Just made the cream horns, loved them! Thank you so much for the information and the recipe… I also made liberal use of mini chocolate chips!

    · Reply
  • clem

    great websight

    · Reply
  • Ally

    Just wanna stop by and give a positive feedback I made these trubochki already 3x they were a hit everyone ate all 50 of them within minutes, love your recipes. A+++++

    · Reply
  • Christine Friedel

    I’ve made this recipe twice and must be doing something wrong. The horns themselves turn out great, but both times the creme filling never sets up. I’m following the recipe, but wonder what is going wrong? Any ideas? Thanks.

    · Reply
    • Hi Christine,
      There’s two reasons why the cream might not whip up.
      One – if you’re not using heavy cream of correct fat content, meaning if the heavy cream is not at least 33% fat, then it will not whip up. Some places call heavy cream, double cream.
      Two – if you’re taking the cream past the ‘fluffy’ point. Meaning, the cream whips up, but then separates into liquid and butter. In this case the fix is simple – do not overwhip. If you just start seeing first signs of overwhipping add a little bit of cream and use a whisk to kind of mix it until it comes back together.
      Do either of these sound like a reason why yours might not set up?

      · Reply

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