Puff Pastry Carrots are based on the old-fashioned Cream Horns Recipe. Put them together with just a few ingredients and create a truly memorable Easter dessert.
Flaky puff pastry filled with a custard cream and drizzled in white chocolate – these are the sweetest Easter Carrots you'll come across!
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How to make Puff Pastry Carrots for Easter
To start, you'll need to create eight puff pastry horn cases. I'm not going to repeat the process for doing this as it's all set out over in my Cream Horns post.
Just briefly, you'll need:
- 2 store-bought frozen puff pastry sheets (333 grams)
- 1 egg
- water
- cream horn moulds.
But all the information is over in the Cream Horns Recipe, so check out that post to create your pastry horns.
Filling your Easter "Carrots"
Fill the pastry horns with a simple custard cream. To do this, you just need:
- 300 ml thickened cream (heavy cream)
- 2 teaspoons custard powder.
Beat the cream and custard together until thick. Spoon or pipe cream into each of the (cooked and cooled) puff pastry cream horn shells. Place your "carrots" onto a cooling tray with baking paper underneath the tray.
Decorating your Easter Carrots
Okay, so let's backtrack a little. You should prepare your green carrot tops in advance.
Do this by melting ⅔ of the white chocolate in the microwave using 20 second bursts and stirring between each burst until chocolate is melted. And green colour to this melted white chocolate and stir to create an even green colour. Pour the green chocolate onto baking paper on a baking tray. Spread out into a thin rectangle shape and place into fridge to set.
Now let's fast forward back to where we were with our cream-filled pastry horns.
Melt the remaining white chocolate and colour it with the orange colour. Drizzle the orange chocolate across all of the pastry horns.
Now, let's check on that green chocolate which has been setting in the fridge.
Once the green chocolate is set, cut into approximately 24 shards and place three (pointy side down) into the cream in each cream horn "carrot".
Enjoying and storing
The un-filled pastry horns can be stored in an airtight container for up to a day before serving and are best filled and decorated just before serving.
Place into fridge until you are ready to serve, but try to keep fridge time to a minimum.
More Easter treats
Get ready for Easter with these other ideas:
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Puff Pastry Carrots for Easter
Equipment
- cream horn moulds
- piping bag and nozzle
Ingredients
- 8 puff pastry cream horn shells
- 300 ml thickened cream (heavy cream)
- 2 teaspoons custard powder
- 200 grams white chocolate
- orange and green powder food colouring for chocolate
Instructions
- Melt ⅔ of the chocolate in the microwave using 20 second bursts and stirring between each burst until chocolate is melted.
- And green colour to this melted white chocolate and pour onto baking paper on a baking tray. Spread out into a thin rectangle shape and place into fridge to set.
- Beat cream and custard together until thick.
- Spoon or pipe cream into each of the (cooked and cooled) puff pastry cream horn shells. Place onto a cooling tray with baking paper underneath the tray.
- Melt the remaining white chocolate and colour it with the orange colour.
- Drizzle the orange chocolate across all of the pastry horns.
- Once the green chocolate is set, cut into approximately 24 shards and place three (pointy side down) into the cream in each cream horn "carrot".
- Place into fridge until you are ready to serve.
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