Puff pastry for cream horns

I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?

baking

Best Answer

You can freeze them after baking and then refresh them by letting them defrost all the way and then re-baking them for a few minutes. This gets back some of the crispiness but it won't be as good as freshly baked.

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How do you make dough for cream horns?

Ingredients 1x 2x 3x

2 boxes Puff Pastry Dough thawed1

1 tablespoon water2

\xbd cup unsalted butter.

\xbd cup vegetable shortening.

3 cups powdered sugar.

3 cups marshmallow fluff.

1 teaspoon vanilla extract.

2 tablespoons heavy cream3 optional.

What do you need to make cream horns?

Ingredients

1 sheet frozen puff pastry, thawed.

4 ounces cream cheese, softened.

3 tablespoons white sugar.

2 tablespoons lemon juice.

1 tablespoon vanilla extract.

1 (8 ounce) container frozen whipped topping, thawed.

1 tablespoon confectioners' sugar, or more as needed (Optional)

What pastry is used for tarts?

Shortcrust Pastry: A much more forgiving and foolproof variety of pastry, shortcrust pastry is resilient if overworked. This dough is much more cohesive than flaky pastry, because it's often used as the sturdy base for tarts.

PUFF PASTRY CREAM HORNS - DIY PASTRY CONES

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Images: Jonathan Borba, Evgeniy Alekseyev, Evgeniy Alekseyev, Evgeniy Alekseyev