Easter Carrot-Shaped Custard Cream Horns are a cute little treat perfect for Easter time. They’re very easy to make, I would class them as beginner-friendly!
Making these Carrot-Shaped Custard Cream Horns at home is an enjoyable, cost-effective treat that can be made and shared with close friends and family or even taken to a party as a share plate.
Homemade recipes can be:
- more enjoyable to make and eat
- delicious flavours and textures for yourself and others.
- relaxing activity, as it allows you to be creative and focus on the task at hand.
I hope you enjoy this recipe.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Dab the Buttered paper towel on the Cream Horn Moulds.
Cut the sheet of Puff Pastry into 1 – 1.5 cm strips. Use a strip of your Puff Pastry and guide the Puff Pastry around the Cream Horn Mould, slightly overlapping with each turn.
Melt the White Chocolate in the Microwave in short, low-temperature bursts until melted.
Pour Green Chocolate onto a baking paper lined tray and spread the chocolate to a thin layer around 2-3 mm thick.
Cream, whip with an electric mixer until the cream forms a soft peak. Add Custard to the Cream. Mix until soft peaks form again.
Fill each Puff Pastry Shell with Custard Cream.
Place the triangle Chocolate Shards into the Custard Cream.
Congratulations, you have made your own Carrot shaped Custard Cream Horns. Enjoy!
Easter Carrot-Shaped Custard Cream Horns
Description
Carrot-Shaped Custard Cream Horns are a tasty treat to eat at Easter. They're perfect to make and share with family and friends as an alternative to Chocolate Easter Eggs. Made with Puff Pastry, Custard, Cream and Chocolate, this dish is packed with flavour. Your friends, family and children will enjoy these treats and ask for more!
Ingredients
Instructions
Preparing Cream Horns
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Pre heat oven to 180° Celsius
Dab a piece of paper towel in the softened Butter. Dab the Buttered paper towel on the Cream Horn Moulds. Once finished, place them in the refrigerator.Â
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Prepare Puff Pastry
Cut the sheet of Puff Pastry into 1 - 1.5 cm strips. Remove the Cream Horn Moulds from the refrigerator.
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Use a strip of your Puff Pastry and guide the Puff Pastry around the Cream Horn Mould, slightly overlapping with each turn. You may need to add an extra strip of Puff Pastry by gently pressing the joined sections. To fill the rest of the mould.
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Place the Egg Yolk in a bowl and whisk with a fork.
Using a Pastry Brush, lightly brush the Egg Yolk mixture over each Puff Pastry Horn.
Place in the oven on a baking paper-lined tray and bake for 8 - 10 minutesÂ
Chocolate
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Melt the White Chocolate in the Microwave in short, low-temperature bursts until melted.
Add a few drops of Green Food Colouring to the melted White Chocolate and mix.Â
When using Food Colouring in Chocolate it must be Oil based as Water based Food Colouring will make the Chocolate Seize.
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Pour Green Chocolate onto a baking paper lined tray and spread the chocolate to a thin layer around 2-3 mm thick.Â
Once the Chocolate has hardened, cut into rough triangles. This makes the Carrot Leaves.
Custard Cream
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In a medium sized mixing bowl, add Cream, whip with an electric mixer until cream forms a soft peak.Â
Add the Custard to the Cream and continue until soft peaks form.
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Place the Custard Cream in a piping bag.
Fill each Puff Pastry Shell with Custard Cream.
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Place the triangle Chocolate Shards into the Custard Cream.
Congratulations, you have made your own Carrot shaped Custard Cream Horns. Enjoy!
