Nutella Cream Horns

Prep Time: 40 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 9 Nutella cream horns
Soft and fluffy pastry horns filled with creamy Nutella.


  • 210 g bread flour
  • 56 g cake flour
  • 42 g caster sugar
  • ½ tsp salt
  • 2 tsp instant yeast
  • 1/2 of 1 large whisked egg
  • 85 g milk
  • 84 gm tangzhong (see note)
  • 22 gm unsalted butter melted
  • Nutella cream filling:
  • 1 cup heavy whipping cream
  • tbsp Nutella


  1. In the stand mixer bowl, combine salt, sugar, bread flour, cake flour and instant yeast. Make a well in the center and add in the wet ingredients (milk, egg, tangzhong).
  2. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
  3. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.
  4. Then gather up the dough and put it in a bowl greased with oil. Cover with plastic wrap or a wet paper towel. Let it proof until double the size, about 40 minutes.
  5. Transfer the dough to a clean surface. Deflate and divide into 9 equal portions. Knead into ball shapes. Cover with plastic wrap, and let rest for 15 minutes.
  6. Roll dough out to form long rope. Wrap the dough around a cream horn mould, starting at the tip. You should be able to wrap it approximately 5 times. Place on a baking tray lined with baking paper. Repeat this step with the rest of the dough. Let proof for the 2nd round, about 40 minutes.
  7. Brush whisked egg on surface (I used the other half of my large egg here). Bake in a pre-heated 180C (356F) oven for 13 to 15 minutes, until the tops turn a golden brown. Remove from the oven and transfer onto a wire rack. Let cool completely. Remove the cream horn moulds.
  8. Prepare the filling. Use an electric mixer to beat the whipping cream and Nutella until stiff peaks form. Then gather cream into piping bag to pipe.


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