Homemade Cream Horns

In my neighborhood there is a place with best cream horns in Warsaw. It’s called Rurki z Wiatraka, they were established in 1958. It’s family own small business, once pandemic started and we all got locked down, they came to the edge of the bankruptcy. They ask for support via Facebook and soon there was 2 hours’ queue of people wanting to try their delicious horns. Fortunately I was not forced to wait, I could make Homemade Cream Horns by myself, thanks to my neighbor Ewelina, who borrowed me her Grandma’s horns molds:)


Horns dough:

  • 1.1 lb / 500 g all purpose flour
  • 0.55 lb / 250 g butter
  • 250 ml sour cream
  • pinch of salt


  • 900 ml milk
  • 3 tablespoons butter
  • few drops vanilla extract
  • 4 eggs
  • 2 egg yolks
  • 80 g/ 6 tablespoons flour
  • 80 g/ 6 tablespoons potato starch (or corn starch)
  • 200 g / 0.5 lb powder sugar
Dough preparation

Place all the dough ingredients in the mixer bowl. Mix until you get homogeneous dough. Form a ball, cover with cling foil and cool for an hour in a fridge.

After an hour knead a dough for several seconds and roll it out on a pastry board. Cut it along into 1,5 cm wide stripes. Wrap the mold with a strip of dough as presented in the picture. Start with a narrow end and at the wide end stick the dough together. Place them on the baking dish covered with baking paper. Bake for 10 – 15 minutes till golden in temperature 200 C / 390 F. Carefully remove horns from the molds. Let cool before filling with cream.

Cream preparation

Place milk in a sauce pan, add vanilla extract and butter, bring to boil whisking from time to time.

Place eggs and egg yolks in an electric mixer bowl, add sugar and mix few minutes until fluffy. Add flour and starch and mix 2 minutes more.

Slowly pour hot milk into the egg and flour’ mixture, whisking all the time. Transfer to the sauce pan and slowly bring to boil. You will get thick smooth cream. Let it cool.

Once cream is cool transfer it to the pastry bag and stuff horns with it.

Homemade cream horns are the best within 2-3 days.

Check other Polish desserts here: https://cookinpolish.com/category/recipes/desserts/

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8 thoughts on “Homemade Cream Horns”

    1. I borrowed mine from my neighbor, they are from last century;) But you can use cannelloni molds too.

  1. LeeAnne Godin

    In the last picture you have some kind of mold along with the cream horn mold, what is it called and what is the item you make with it called?

    1. These are molds for cookie nuts- you can see nuts I made with use of them in the same picture.

  2. This recipe is garbage. What a waste of ingredients and time. 2 cup flour, 1 cup butter, 1 cup sour cream pinch of salt. Dough is too wet fell off the molds. 4 cups milk 3Tablespoon butter vanilla. Heat together. 3/4 cup sugar mixed 4 eggs+2 yolk. In another bowl I mixed 6.5 tablespoon of each flour and cornstarch. Added that to my eggs and sugar. 1st attempt it burned to my pan adding to the milk. 2nd try it got semi thick but still lumpy. Egg and dry ingredients were smoothe. There’s no tempratures or time on that. 3rd time it never got thick on 4 on my stove. Threw the entire thing in the garbage and 8 hours of trying.

    1. sorry to hear that..
      I don’t use cups in recipe, when I check right now 1 cup of flour is 160 gram, so 500 g of flour is a little bit more than 3 cups.
      This must be a problem.

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