Custard Cream Horns (Trubochki)

One of my favorite desserts from my childhood. Very often, after school, on the way home, me and my friends would definitely stop in a café and buy these delicate horns with custard, whipped cream, or whipped egg whites (egg whites, sugar, lemon juice) cream, and it was our special treat! Sometimes we bought a package of them as well for some holidays or parties at the grocery store with other delicious sweet treats.

Horns are made with flaky or puff pastry sheets, and their shape is made by winding overlapping pastry strips around conical molds.This time I made custard cream and heavy whipping cream for them, but you can use milk as well. You can make the filling with heavy whipping cream, adding vanilla to it and powdered sugar, or another idea for the cream is with egg whites, adding sugar, vanilla and little bit of lemon juice.

You can make your own dough for the horns or buy frozen puff pastry, trust me, they will have the same delicateness and just as tasty, so you will not see so much difference.

TOOLS USED TO MAKE Custard Cream Horns

Сones molds for baking horns, the more you have them, the faster and easier it will be for you, I bought mine here

Custard Cream Horns (Trubochki) Recipe

By Olya Sandstrom Published: March 3, 2019

  • Yield: 24

One of my favorite desserts from my childhood. Very often, after school, on the way home, me and my friends would definitely stop in …



  1. Like I said, you can use the dough (puff pastry) from the store, usually I buy it in any large grocery store (in the freezer section) or at Trader Joe’s, which is my favorite now.
  2. If you decide to make the dough yourself, then you need to cut the cold butter into medium cubes and mix with sifted flour in a blender, beat everything until crumbly, then put it onto the countertop or kitchen board. Pour the sour cream on top and knead the dough thoroughly with your hands, if necessary add flour. Roll the dough into a bowl, put it in a dish, cover it and refrigerate for 30-60 minutes.
  3. At this time, prepare the cream: pour heavy whipping cream into a medium-sized pot with a thick bottom, bring to a boil over small/medium heat. In a small bowl, mix the sugar with the cornstarch, vanilla, and yolks and beat with a mixer or whisk.
  4. As soon as the cream starts to boil, pour half of it in a thin stream to the sugar mixture, whisking thoroughly, then pour the rest and mix everything thoroughly again. Pour this mixture back into the pot (importantly with a thick bottom), return to a small fire, reduce the mixture, stirring all the time with a whisk so that the cream does not burn, (use a silicone whisk so it will not do a damage to the bottom of the pot) until it becomes thick. As soon as the cream has thickened, turn off the heat and immediately pour the cream from the pot into a deep bowl. Cover the top with a plastic food wrap so the cream will not dry on top out and put in the fridge to cool.
  5. As soon as the dough has cooled down, sprinkle flour on the work surface, I use a large kitchen board. Divide the dough into 3-4 pieces. Put one part on the floured board, and keep the rest of the dough in the refrigerator. Roll it very thinly, about 2-2.5 mm, into rectangular shape. Cut the thin dough into equal strips with a sharp knife, about 2 cm wide. (The length depends on the size of your cones, they are usually medium or large, and I have medium).
  6. Brush each mold with softened butter. Wrap the dough around the mold, starting from the end, pushing the dough down to seal it as you go.
  7. Place the rolled mold on a baking tray with a silicone mat or baking paper, with the end side down so it doesn’t unwrap, and it will bake evenly (or puff up).
  8. Bake in an oven preheated to 200 ° C for 12 minutes. The cones should be golden brown. Remove the cones from the oven, cool slightly, and remove gently the dough from the molds. If you use the molds again, make sure to cool them and start the second batch and etc.
  9. Beat the butter at room temperature into a fluffy mixture in a deep bowl. Add gradually (about 1 tbsp.) the cooled custard cream, whipping with a mixer all the time.
  10. When it's done, fill fully cooled cones with a custard cream using a dessert decorator or pastry bag. Put the horns on a dish or plate and sprinkle with powdered sugar on top or drizzle a little chocolate.
  11. The horns with the cream are very tasty when they are fresh, but you can keep them in a refrigerator, just before serving them hold the horns with the cream at room temperature for about 15 minutes. Enjoy with cup of tea or coffee!

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