Dubai Chocolate Cream Horns
Our dubai chocolate cream horns are the perfect dessert for your next gathering! Puff pastry horns are filled with a rich, flavorful pistachio buttercream. To top things off, these horns are coated in a chocolate-pistachio ganache, making for a beautiful and delicious dessert.
Ingredients
cream -
- 1 cream cheese room temp
- 1/2 cup pistachio butter
- 1 cup powdered sugar
- 1/2 cup cold heavy whipping cream
horns -
- 2 puff pastry sheets
- 1 cup chopped chocolate or chip morsels
- 1/4 cup pistachios finely chopped
Instructions
Prepare cream -
- In a large bowl, beat the cream cheese until light and fluffy. Mix in the pistachio butter and powdered sugar, and set aside.
- In another bowl, beat the cold heavy whipping cream until soft peaks form.
- Fold the heavy cream into the pistachio cream cheese mixture. Refrigerate until ready to use.
Prepare cream horns -
- Preheat the oven to 400°F.
- Unfold one thawed puff pastry sheet (keep the second refrigerated).
- Cut the pastry sheet in half, then each half into about 2-inch strips.
- Wrap the strip tightly around the mold to form a cylinder.
- Add to the baking sheet with the end of the strip down.
- Bake for 12-14 minutes, or until golden brown. Completely cool before filling.
Assemble -
- Melt the chocolate in the microwave in intervals.
- Take one horn and dip both sides into the chocolate, then the pistachios. Repeat with the remaining pastries.
- Refrigerate until the chocolate sets.
- Transfer the cream to a piping bag. Once the chocolate has set, pipe each horn with the cream. It is easier to do it from both sides.
Notes
- Thaw puff pastry. If your puff pastry is frozen, thaw it in the fridge overnight. You don’t want to thaw it on the countertop, as the puff pastry may get too warm and not bake as well.
- Refrigerate puff pastry dough. Puff pastry packages typically come with two sheets. Keep one sheet refrigerated while assembling the horns.
- Store leftovers. Keep leftover horns in the fridge for up to 2 days.