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Boston Cream Pie Cream Horns

Crispy Cream Horns filled with Condensed Milk based Custard and dipped in Chocolate. They’re a combination of crunchy, creamy, sweet and of course delicious!

Boston cream pie cream horns on parchment paper.

Time was before New Years…My cousin posted picture of a Napoleon cake that wouldn’t let me go about my things. I kept thinking and thinking about it… There was only a couple sheets of puff pastry dough in the fridge, which wasn’t enough for a cake, so I decided to make cream horns. I mean why not, Napoleon is puff pastry & custard, and so are these…

Cream horns dipped in chocolate with no filled on a parchment paper.
Even though the combination of flavors is that of the Napoleon, the addition of chocolate does make it something else. It’s definitely very similar to the Boston Cream Pie Cake. The addition of the chocolate came once they were filled, boxed up and ready to wait in the fridge until I was ready to go to the party.

Then all of a sudden I decided to dip them in chocolate, to make them a little more festive. Once I dipped them in chocolate though, you couldn’t see what the Cram Horns were filled with. So I got my star tip out and piped a little star on top. If you were planning to make Boston Cream Pie Horns from the beginning, you should probably dip the unfilled shells first and then fill them with custard.

I actually made these for our family’s New Year’s Party and they were a total hit! I made both the original version of my cream horns and these. Even though both were delicious, Boston Cream Pie Horns were unanimously voted the winner!

Three cream horns dipped in chocolate on a gray decorative plate.

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Boston Cream Pie Cream Horns

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Crispy Cream Horns filled with Condensed Milk-based Custard and dipped in Chocolate.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: cream horns
Calories: 276 kcal
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 16 servings


Cream Horns

Egg Wash

  • 2 eggs yolks
  • 3 tablespoons water

Chocolate for Dipping

  • 3/4 cups finely chopped chocolate

Sweetened Condensed Milk Custard



Make the Cream Horn Shells

  1. Turn oven to 425°F. Line an 18 x 12 baking sheet with parchment paper. Set aside.

  2. Use a pizza cutter to cut 2 thawed pastry sheets into 16 strips (8 strips from each sheet ).

  3. Wrap each strip around the cream horn mold, overlapping a little bit with each round.
  4. Place the mold, end of the strip side down.
  5. Wisk 2 egg yolks and 3 tbsp water together.

  6. Brush each cream horn with egg yolk mixture. Sprinkle or roll in the sanding sugar. Place on paper towel, allowing access egg wash to be absorbed.
  7. Transfer to parchment paper.
  8. Bake for 7 minutes, rotate the baking sheet, then place a sheet of foil right on top, to prevent cream horns from burning.
  9. Bake for another 8+ minutes until cream horns are golden in color and baked through. Remove from oven to a cooling rack.
  10. Allow the baked shells to cool. Remove the mold.

Melt & Dip Cream Horn Shells

  1. Place 3/4 cup chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each, until the chocolate is melted with some visible chunks still there. Remove from microwave and continue stirring until smooth and no more chunks are visible. DO NOT overheat, or the chocolate will cease and separate, making it unusable.

  2. Dip the open end of the cream horn into the melted chocolate, shake off excess and place onto parchment paper or foil. Allow to set.

Make Sweetened Condensed Milk Custard

  1. Heat cups milk until rolling boil.

  2. Meanwhile, whisk together 3 eggs and 1 can condensed milk.

  3. Also, whisk 1/2 cup milk & 4 tbsp flour until smooth.

  4. Pour the flour mixture into the condensed milk mixture and thoroughly whisk.
  5. While continuously stirring the egg mixture, slowly pour the hot milk into it.
  6. Pour the uncooked egg custard back into the pot and cook over medium heat, 4-5 minutes past boiling point, all the while using a spatula to quickly stir the custard and prevent it from scorching. Square ended spatula works best as it covers more surface at once.
  7. Once flour taste has dissipated, remove the custard from the heat, add 1 stick butter and allow it to melt on top, creating a butter seal on top.

  8. Bring the custard to room temperature, then stir in the butter and 1 Tbsp vanilla until smooth.


  1. Snip off the end of the pastry bag or a ziplock bag and fill each cream horn with custard.
  2. Transfer to a covered container and refrigerate until ready to serve.
Nutrition Facts
Boston Cream Pie Cream Horns
Amount Per Serving
Calories 276 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 55mg18%
Sodium 91mg4%
Potassium 56mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 77IU2%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Eleonora

    Hi! I was wondering if custard could be made the day before?
    Also, is the custard sturdy? I am planning to transport the cream horns. Thank you!

    · Reply
  • Natalie

    I have this recipe from u that i got a while nack but it calls for 2Tbsp flour, your recipe now calls for 4Tbsp. Which one is correct?

    · Reply
  • Jessica

    Ok, 1 stick of butter cold or room temp?

    · Reply
    • Actually it doesn’t matter, since it will be melted by the hot custard 🙂

      · Reply
  • Jessica

    I am ready to make these. The recipe doesn’t say how many eggs for the custard. Also says 2tbsp without an ingredient. I am guessing its for flour. Please respond ASAP.

    · Reply
    • Hi Jessica,
      I just updated the recipe now. Thanks for the heads up!

      · Reply
  • Rachel

    These were delicious! A great recipe. I used 1 tsp vanilla instead of 1 Tbsp as my vanilla extract is quite strong in flavour. I usually make the normal Chantilly Cream Horns but will definitely be adding these Boston Cream Pie Cream Horns to my recipe book as well. Thank you for sharing this recipe!

    · Reply
    • Thanks Rachel! Yeah, my vanilla is not very strong so I put more, but it’s great that you’re able to use your own judgement to make it work for your ingredients! Thanks for using my recipes & giving me some feedback 🙂

      · Reply
  • Anna

    Hello Marina=) I was wondering if you have a good recipe for puff pastry sheets for this yummy prybochki ?

    · Reply
  • Christine Lummis

    In the ingredients for the custard, you say a stick of butter. How many grams is a stick?

    · Reply
    • Hi Christine,
      One stick butter is 113 grams.

      · Reply
  • Cookingcutie11

    I wish I had read this all the way through before starting. I realized it doesn’t specify how much flour or how many eggs in the custard. I see above someone asked how many eggs, but I still don’t know how much flour.

    · Reply
    • I apologize for this 🙁 You need 4 tablespoons of flour.
      There have been some glitches on my website that are not letting me edit my recipes, I am working on it, but as soon as it is fixed I will edit the recipe to add the flour & eggs.

      · Reply
  • Julia @Vikalinka

    Those little treats are so beautiful! One of those days I will buy the necessary equipment to make cream horns and then watch out world and my waist line!

    · Reply
  • Lucy

    Hi girl theses look sooooo good!!!
    Just wanted to ask how many eggs do u put in the custard?

    · Reply
    • Thank you! It’s 4 eggs.

      · Reply

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