Puff pastry carrots for Easter

Puff pastry puff pastry filled with custard cream and drizzled with white chocolate – these are the cutest carrots you will come across!

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

What you need to prepare puff pastry carrots for Easter

To start, you need to make eight puff pastry croissants.

I won’t repeat the process for this as everything is detailed in my Cream Horns post.

Just briefly, you will need:

• 2 store-bought frozen puff pastry sheets (333 grams)
• 1 egg
• Water
• cream-colored horn forms.

But all the information is in the Cream Horns Recipe, so check out this post to create your pastry horns.

Stuff Your Easter “Carrots”

The pastry croissants are filled with a simple custard cream.

You only need:

• 300 ml thickened cream (whipping 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” on a cooling tray with parchment paper underneath.

Decorate your Easter carrots

Okay, so let’s go back a little. You should prepare your green carrot tops ahead of time.

To do this, melt 2/3 of the white chocolate in the microwave in 20-second bursts, stirring between each burst until the chocolate is melted.

Add green color to this melted white chocolate and stir to get an even green color.

Spread the green chocolate on parchment paper on a baking sheet. Spread out into a thin rectangle and place in the fridge to set.

Now let’s fast forward to where we were with our cream-filled pastry horns.

Melt the remaining white chocolate and tint with the orange color.

Drizzle the orange chocolate over all the horns.

Now let’s look at the green chocolate that has set in the refrigerator.

Once the green chocolate has set, cut into about 24 shards and place 3 (pointy side down) into the cream inside each cream cone “carrot”.

Place in the refrigerator until ready to serve.

Aren’t they just the cutest carrots?

And they are so easy and delicious.

If you would like to browse more of my Easter recipes, visit the Cooking with Nana Ling Easter Collection.