Puff Pastry Carrots for Easter

Flaky puff pastry filled with a custard cream and drizzled in white chocolate – these are the sweetest carrots you’ll come across!

Based on the old-fashioned Cream Horns Recipe, you can put them together with just a few ingredients and create a truly memorable Easter dessert.

What you need 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”

The pastry horns are filled with a simple custard cream.

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 2/3 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 coour.

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”.

Place into fridge until you are ready to serve.

Aren’t they just the sweetest carrots?

And they are so simple and delicious.

If you’d like to browse more of my Easter recipes, head on over to the Cooking with Nana Ling Easter collection.