The inspiration for my Gluten-Free Cream Horns came from a bittersweet moment I shared with my mum. We were tasked with sorting through my grandparents’ house in preparation to sell it. Despite the somber reason for being there, we found joy in the process, especially as we unearthed old treasures hidden away for years.

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When I say treasures, I’m not referring to sparkling jewels or pirate gold, but rather vintage cookbooks filled with my grandmother’s handwritten notes, quirky retro kitchen gadgets, and classic cookware. These were items from a bygone era, each one with its own story to tell. I often imagine what tales they could share if they could speak.

GRAN’S CREAM HORN CASES

While rummaging through the old cupboards, I stumbled upon my grandmother’s original set of cream horn cases. The box had the price “3/6” written on the side, which, after some mental calculations, I discovered would equate to roughly 17 pence in today’s money. It’s hard to fathom how kitchen tools and cookware were so affordable back then, especially considering that the cost of these items today is much higher. In fact, I found an identical vintage Nutbrown cream horn case set on eBay, priced at £17—talk about a mark-up!

I did a quick search for Nutbrown and learned that they’re still around, though their product range no longer includes the iconic cream horn molds. However, you can still buy a new set from Amazon, which I’ve linked at the bottom of this post, along with an image for reference.

THE ORIGIN OF CREAM HORNS

The history of cream horns was an interesting topic for me to research, especially given my background in history. The term “cream horn” is a simplified name for a pastry that comes in the shape of a cone, made from puff pastry and often filled with cream. These delectable treats are known by several other names, including “foam rollers” and “Steamroller” (the latter being the Austrian term). Cream horns originated in Austria, where they were first made and filled with cream, though it’s also common to find them filled with marshmallow.

There are also variations of cream horns that feature puff pastry tubes, and these are often piped with cream and rolled in sugar. Whether cone-shaped or tube-shaped, cream horns remain a beloved pastry.

WAYS TO DECORATE GLUTEN-FREE CREAM HORNS

In this recipe, I decided to decorate my gluten-free cream horns with fresh raspberries. To make them even more indulgent, I coated the inside of each horn with chocolate. To achieve this delightful chocolate coating, some patience is required, and a handy tool like a stick (or metal skewer) comes in handy—more on that in the next section.

My son suggested adding another raspberry at the tip of each horn as a surprise bite when you reach the end, which I think would be a lovely touch. In addition to raspberries, other fruits such as blackberries, red currants, blueberries, or strawberries would also pair wonderfully with the cream horns. Tiny wild strawberries or a thin slice of regular strawberry would also work well.

I’ve also seen cream horns with their tops dipped in chocolate, which helps keep the puff pastry from becoming soggy, especially if you’re planning to store them for more than a day or prepare them for a party.

A useful tip: when decorating with sugar, it’s best to brush and coat only the tops of the horns with granulated sugar. This will give you the authentic sugar-rolled look. Trust me, coating the entire horn with sugar will result in a sticky, caramelized mess, making it difficult to remove the horn from the baking sheet without stress!

HOW TO COAT GLUTEN-FREE CREAM HORNS WITH CHOCOLATE

As mentioned earlier, coating the inside of the cream horns with chocolate is a bit fiddly but well worth the effort. Start by melting 100g of chocolate (either dark or milk works well). Then, using a teaspoon, spoon a little melted chocolate into each cream horn cone, holding the cone at a 45-degree angle. Allow the chocolate to drip down to the bottom of the cone, then gently rotate the cone in your fingers to ensure the entire inner side is coated.

Now, as I previously hinted, a stick or metal skewer is essential to reach any small gaps in the puff pastry and ensure the chocolate coats every part of the inside. Once the chocolate is inside, place the cones in the fridge for about 10 minutes to set the chocolate before piping in the cream.

MAKING GLUTEN-FREE CREAM HORNS DAIRY-FREE

Since I intended to eat these cream horns myself, I used dairy-free chocolate for the coating. As for the filling, I used regular cream, but dairy-free options are possible. I’ve made these horns a few times with dairy-free chocolate, and it works just as well, though it tends to be a bit thicker when melted, so you’ll need to take extra care when coating the inside of the horns. A bit of extra “teasing” may be needed to fill all the gaps.

For the cream filling, you can substitute with dairy-free alternatives like coconut milk. When using coconut milk, opt for the full-fat, high-percentage canned variety for the best consistency. Soya-based alternatives can also work but may struggle to reach the proper piping consistency, meaning you’d need to eat the cream horns immediately. Alternatively, you could use a pre-made soya whipped cream if you’re looking for a shortcut.

WHAT PUFF PASTRY SHOULD YOU USE FOR CREAM HORNS?

For my gluten-free cream horns, I typically use Jus-Roll ready-rolled gluten-free puff pastry. It’s incredibly convenient, and it provides a nice, flaky puff when baked. I’ve never used the Genius brand of puff pastry, which comes in a block and would need rolling out. But if you do try this recipe using any other brand, I’d love to hear how it turned out for you.

Making gluten-free cream horns is a delightful process, and while it may require a bit of effort, the end result is definitely worth it. Whether you’re decorating with fresh fruit, chocolate, or simply a dusting of sugar, these sweet treats are sure to impress at teatime. Happy baking!