These White Chocolate Raspberry Cream Horns are a fun sweet treat to serve during the holidays!
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Back when we were younger, Laura and I would always hit up the grocery store on Saturday morning. We’d have a general idea of things we needed, but I liked to just wander the aisles and see what was on sale that week. It drove Laura batty. She hated wandering the aisles! But I enjoyed it. Not only did I sometimes stumble across good deals, but I’d find all sorts of new products that sounded like fun. I always skipped the medicine and home goods section of the store, but I definitely made up for it in the produce and refrigerated sections! Oh, and the baking section. I’ve always loved to bake.
Fast forward a few years and one kid later. I no longer wander the aisles. I don’t have time for that! I’ve got a limited amount of time each day while Robbie is in daycare, and I have to be efficient! I always hit the store with a list. The list is broken into ingredients for the week on one side, and food/medicine/etc. for Robbie on the other side. I’m a man on a mission when I walk into that store! (Of course, I sometimes still end up with a stray package of chips or cookies in my basket…especially if they’re on sale!)
One thing that is always on my grocery list, though? International Delight creamers. On the weekends, I’ll add a small splash to my morning cup of coffee. It’s a little treat to myself. Did I mention that Robbie has taken to getting up early on the weekends? A couple of weeks ago, Laura was out of town for work. It was just me and Robbie manning (literally!) the homefront. One morning, Robbie decided he was over sleeping…at 4am. So we made our way downstairs, and Robbie watched Micky Mouse Clubhouse while Dad consumed a lot of coffee. Let me tell ya…that coffee never tasted so good!
This past week, I grabbed some White Chocolate Raspberry creamer since the in-laws were in town. My mother-in-law is a big fan of raspberry, so I thought I’d surprise her by having this fun flavor in the fridge. I also decided to use a bit of the creamer to make these Cream Horns. Have you ever made Cream Horns? They’re super easy to make, and they’re a fun dessert to serve.
These Cream Horns are essentially puff pastry wrapped around a mold and then filled with pastry cream once baked. But the pastry cream is where you can have some fun! I used International Delight’s White Chocolate Raspberry creamer in place of some of the milk, and the pastry cream took on an amazing new flavor. One bite, and I knew these Cream Horns would be a big hit. (I broke one of the Cream Horns while I was filling it with pastry cream…so I did the logical thing and ate the evidence.)
While I used White Chocolate Raspberry creamer for these Cream Horns, you could easily make these with International Delight’s other festive holiday flavors. Just imagine how good Peppermint Mocha or Frosted Sugar Cookie would be in a pastry cream! As we begin the final countdown to Christmas, stop and take a moment for yourself. Curl up on the couch with a good book, or pour yourself a cup of coffee and enjoy watching cartoons at 4am. Yes, I said enjoy! Fun just comes in different forms once you have kids. I hope you all have a great weekend! Cheers!
Did you make these White Chocolate Raspberry Cream Horns at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
White Chocolate Raspberry Cream Horns
For the Pastry Cream
For the Pastry Cream
- Using a medium bowl, whisk together the egg yolks, sugar, cornstarch and White Chocolate Raspberry creamer until smooth and pale in color; set aside.
- Using a medium saucepan, heat milk over medium-low heat, stirring often, until mixture just begins to simmer.
- Slowly pour the hot milk into the egg yolk mixture, whisking constantly as you pour.
- Return this mixture back into the saucepan. (Tip: Pour mixture through a fine mesh strainer at this step. This will ensure a smooth pastry cream later.)
- Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and begins to simmer. Remove mixture from the heat.
- Add the butter and vanilla extract; stir until fully combined and smooth.
- Press plastic wrap directly to surface of pastry cream and refrigerate until chilled (2-3 hours). (Note: The pastry cream can be made in advance and stored in refrigerator for 2-3 days.)
For the Horns
- Cut the puff pastry into ½” strips. Starting at the tip of a horn mold, wrap the puff pastry around the mold. As you wrap, overlap each layer slightly, pressing gently to help seal dough together. Lay the wrapped mold seam-side down on a parchment-lined baking sheet. Repeat with remaining pieces of dough.
- Place tray in refrigerator for 1 hour.
- Preheat oven to 400°F.
- Using a small bowl, whisk the egg together with 1 Tbsp of water. Brush tops of dough with this egg wash.
- Bake at 400°F for 20-22 minutes, or until horns are golden brown. Let horns cool completely before filling.
- To fill, place chilled pastry cream in a piping bag or a sandwich bag with one corner snipped off. Fill the horns with pastry cream. Dust the tops of the horns generously with powdered sugar. Garnish with fresh raspberries before serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.