Mocha Hazelnut Cream Horns 12.000

Deb Lindsey for The Washington Post

Great British Baking Show Aug 3, 2016

Show off your pastry skills with this dessert from the "Patisserie" episode of "The Great British Baking Show" Season 3 on PBS. Decorated with dark chocolate and filled with a coffee-flavored mascarpone cream, the horns are a sophisticated and not-too-sweet treat.

You will need 6 or 12 cream horn molds (available at kitchen stores) and a piping bag fitted with a small star or round tip. It's also helpful to have a very narrow brush for painting chocolate on the insides of the molds.

Make Ahead: The puff pastry dough needs an initial 15-minute rest in the freezer, then subsequent 10- or 15-minute rests in the freezer after each "turn" of the dough. The baked and cooled cream horns (unadorned) can be made a day in advance and stored in an airtight container at room temperature; you may want to crisp them up and cool them again before decorating and filling. You'll have leftover mocha cream filling, which can be refrigerated for up to 2 days; serve it with scones and fresh fruit.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • For the puff pastry
  • About 1 3/4 cups (9 ounces) flour, plus more for the work surface
  • 1/2 teaspoon (3 grams) salt
  • 18 tablespoons (2 sticks plus 2 tablespoons; 9 ounces) very cold unsalted butter, cut into small cubes
  • 1/4 cup ice water
  • 1 large egg, beaten
  • 1 tablespoon Demerara sugar, for sprinkling
  • 3 1/2 ounces dark chocolate (minimum 70 percent cacao), coarsely chopped, for garnish
  • Generous 1/4 cup (1 3/4 ounces) hazelnuts, skinned, toasted and finely chopped, for garnish (see NOTE)
  • For the filling
  • 1/4 cup (1 3/4 ounces) mascarpone
  • 3 tablespoons (1 ounce) confectioners' sugar, plus more for optional dusting
  • Scant 1 cup (7 ounces) chilled heavy cream
  • 2 tablespoons (scant 1/2 ounce) instant coffee, mixed with 1 tablespoon boiling water to form a paste, then cooled


For the puff pastry: Sift the flour and salt into a mixing bowl. Use your fingertips to quickly and gently work in the cubes of butter so they form flakes throughout the flour. Add the ice water, stirring with a spatula just until a dough comes together. Briefly knead on a lightly floured work surface, then wrap and chill in the freezer for 15 minutes.

Lightly dust the work surface with flour again; roll out the chilled dough into a rectangle a bit less than 1/4 inch thick. With a short side nearest you, fold down the top third into the middle, then fold the bottom third up over it. Turn the pastry by 90 degrees (a quarter-turn). Roll out into a rectangle again and repeat the folding process. Wrap in plastic wrap and chill in the freezer for 10 minutes.

Roll out the chilled pastry again and repeat the folding process. Give it another quarter-turn and roll and fold as before. Chill in the freezer for another 15 minutes.

Preheat the oven to 430 degrees. Re-flour the work surface, as needed. Line a baking sheet with a silicone liner (preferable) or parchment paper.

Roll out the dough on the work surface to a rectangle 9 inches wide and 13 to 14 inches long (about 1/8-inch thick; trim the edges to straighten them out, if you have to). Cut 12 lengthwise strips of equal width.

Working with 1 strip at a time, begin wrapping the dough at the narrow/tip end of a cream horn mold, holding the mold at a slight downward angle and keeping the wrap fairly tight and/or slightly overlapping. (The dough will not cover the entire mold.) Place it seam side down on the baking sheet. Repeat with the remaining strips of dough and as many molds as you have, spacing the horns at least an inch apart on the baking sheet. (You may have a few scraps of dough left over.) Transfer the baking sheet to the freezer; let the dough firm up for at least 5 minutes.

Brush the exteriors of the chilled horns with the beaten egg, then sprinkle with the Demerara sugar. Bake (middle rack) for 12 to 14 minutes or until the pastry is crisp and golden brown. Let cool for a few minutes before dislodging the molds (carefully; the molds will still be quite hot), then place the puff pastry horns on a wire rack to cool completely.

Melt the chocolate in the microwave or in a heatproof bowl set over a pan of gently bubbling water. Place the chopped nuts in a bowl.

Brush the inside of each cooled horn with melted chocolate, inverting them on the wire rack to drain out any excess. Dip the wide end of each horn into the chocolate, and then dip each one into the toasted, chopped hazelnuts. Place on a wax-paper-lined plate and chill in the refrigerator for a few minutes or just until the chocolate is set.

For the filling: Use a whisk or spatula to stir the mascarpone in a mixing bowl just until softened and smooth. Sift in the confectioners' sugar, then whisk or stir until thoroughly incorporated.

Beat the heavy cream in the bowl of a stand mixer or handheld electric mixer to form soft peaks, then stir it into the mascarpone. Gently stir in the cooled coffee mixture. Spoon the mocha cream into a piping bag fitted with a small star or round tip.

Fill the horns with the mocha cream, working carefully to reach the very narrowest point of each horn. (You'll have filling left over.) Dust the tops with lightly with confectioners' sugar, if desired. Serve right away.

NOTE: To skin hazelnuts, bring a few inches of water to a boil in a small saucepan over medium-high heat. Add about 1 teaspoon of baking soda and then the hazelnuts. Boil for several minutes, until the water turns dark brown and the skins begin to easily peel off the nuts. (You can test one by removing it from the pot, running it under cool water and seeing how well the skin slips off.) Drain the nuts, let them cool until you can handle them, and then use your fingers to remove the skins. Toast the nuts on a baking sheet in a 350-degree oven for 8 to 10 minutes, until they are golden and fragrant, shaking the pan about halfway through. Cool completely before using.

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Recipe Source

Adapted from a recipe by "The Great British Bake Off" contestant Nadiya Jamir Hussain.

Tested by Becky Krystal.

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