Cuerno de Crema Pastelera y Merengue


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  • You need 1 pkt of Puff Pastry
  • Caster sugar
  • a bit of water.

For the Crema Pastelera

  • 6 oz water
  • 3 oz sugar
  • 2 oz butter
  • 1 egg
  • 2 oz cornflour
  • yellow colouring
  • 1/2 tsp vanilla essence

For the Meringue

  • 6 oz egg whites
  • 6 oz sugar
  • 1 teaspoon vinegar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla essence


To make the Horns, You will need Horn moulds

Start the horns by rolling out the puff pastry, then cut into strips, butter the horn moulds and place the strips inside, starting with the corner end, working upwards, diagonally over the outside of the horns. When you have completed all your moulds, get a brush and brush them all with a bit of water, then get a bowl with a bit of caster sugar and cover completely with sugar on, all the way around. Place them in a baking tray with Grease proof paper, and bake for about 15 to 20 minutes until slightly browned. Once done remove and allow to cool, remove from the moulds, and place on a rack so it dries on both sides.

For the Crema Pastelera

Pour the water in a pan and add the sugar, and place on the hob in medium heat to dissolve the sugar. In another pan place the butter and let it melt, then pour in cornflour bit by bit, stirring continuously as it will thicken. In the pan which you have the butter and flour add in the sugar syrup,and keep on stirring , when you have the cream done, remove from the heat, then add the beaten egg, the vanilla essence and the food colouring, mix well.

For the Meringue

In a bowl, whisk in the egg whites, until it becomes nice and fluffy, add in the sugar and keep on mixing, when you have reached the consistency where you are able to peak the meringue, add the vinegar, cornflour and vanilla essence, you will see it becomes, nice and firm. Once both creams are done you just need to pipe them. Enjoy.


Recipe Sent in by Charmain Wood

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The strips of puff pastry should be wrapped around the outside of the horn mold. Good recipe.

Mama Lotties

Thanks, That’s a good point

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