Puff Pastry Cornets with Whipped Cream


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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

During one visit to Vienna, my friend Irene and I were eyeing a bakery window filled with Schaumrollen, and it brought back memories for both of us. I recalled that in my family a party wasn’t a party unless my Auntie Gisela made a platter of her Schaumrollen—flaky cream horns prepared from her homemade puff pastry. Irene told me how, in postwar Vienna, her mother used to insist that she eat meringue-filled horns, as it was believed that the eggs made them much more nutritious than the cream-filled version. Not the most solid nutritional advice, but it points out how the Austrians consider desserts to be food, not just a treat. Nonetheless, I take the middle ground and fill my pastry horns with a meringue-whipped cream combination because it keeps the pastry from getting soggy. Cream horn molds (such as Ateco 921), 5½ inches long, with a 1-inch-wide top tapering to a ½-inch-wide bottom (available at well-supplied kitchenware shops or by mail order) will give your pastries a tapered look; or use 5½-inch long cannoli tubes.



  1. Position a rack in the center of the oven and heat to 425°F. Line a large baking sheet with parchment paper.
  2. On a lightly floured work surface, roll the chilled pastry into a rectangle 16 inches long, 9 inches wide, and inch thick, keeping the corners at sharp right angles as well as you can. Using a pastry wheel, cut the pastry lengthwise into twelve 24-inch-wide strips. Brush the strips lightly with water.
  3. Damp side out, press the end of the first strip onto the small end of a mold, leaving the remainder of the strip resting on the work surface. Turn the mold to wind the strip onto it, slightly overlapping the strip onto itself and winding at a slight diagonal, pressing the end of the strip to the coil with water. Place on the baking sheet, sealed end down. Repeat with the remaining pastry strips and molds. Freeze until chilled and firm, about 15 minutes.
  4. In a small bowl, beat the yolk and cream. Brush the tops of the pastries lightly with the yolk mixture, being careful not to let any excess glaze drip onto the parchment. Bake until the pastry is set and lightly browned, about 15 minutes. Remove from the oven. Using kitchen towels to protect your fingers, slip the pastries off the molds and back onto the baking sheet. Continue baking until the horns are crisp and golden brown, about 5 minutes. Cool completely.
  5. Just before serving, transfer the meringue cream to a pastry bag fitted with a 9/16-inch-wide French star tip, such as Ateco Number 865. Pipe the cream filling through the large end into the horns, making a swirl at the finish. Serve chilled.

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