These seemingly complicated cream-filled puff pastry horns are surprisingly simple to make and will be a showpiece on any table. They're light, creamy, and crunchy all in one bite.
On a lightly floured surface, unwrap the thawed puff pastry, and gently roll out any creases
Cut the pastry into 1” wide strips using a pizza cutter or pastry wheel
With a pastry brush, lightly paint the molds with softened butter
Take a strip of the pastry and starting at the tip of the mold, pinch one end of the strip around the tip to seal
Continue to wrap the pastry around the mold, overlapping by about ¼” each time stopping short of the wide end of the mold; place the mold on a baking tray with the top/final fold face down
Refrigerate wrapped molds for about 30 minutes
Brush the wrapped molds with a light egg wash and sprinkle with raw sugar if desired
Bake for about 15 minutes or until puffed and golden brown
Gently slip the pastry off the mold (be careful, the mold will be hot) and place on a wire rack to cool completely
Make the Filling
While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer
Add in the powdered sugar, marshmallow, and vanilla and mix on low speed until the sugar has combined
Add in heavy cream and increase the speed to high and whip for 2 minutes
Fill a piping bag (Or gallon-size ziplock bag) and use a large, star piping tip (I use a Wilton 1M) to fill the pastry
Notes
Makes 18Serve in an airtight container at room temperature for up to 3 days