Carnivore Cream Horns

Making the Shells with a Pizzelle Maker

1. Preheat pizzelle maker. It is recommended to use a 4" ceramic-coated pizzelle maker.

2. Separate egg yolk and set aside.

3. In a bowl, whisk egg whites until frothy.

4. Add softened butter and whisk until creamy.

5. Add egg yolk into the mixture.

   

6. Stir in collagen, gelatin (if using), and salt. Once blended, stir in the skim milk powder, a small amount at a time.

7. Add heavy cream (or water) and mix until smooth. Batter should be pourable but still thick, similar to pancake batter. If needed, add a bit more heavy cream to create the pourable batter.

8. Scoop 1½ tbsp batter into the center of the press.

1. Close and cook 45–60 seconds, or until edges turn golden. The cook time may need to be adjusted depending on the type of pizzelle press you have. Watch closely to prevent burning.

   

2. Immediately remove the hot shell and wrap it around a horn tube or foil funnel.

   

3. Hold for a few seconds until it begins to firm, then set aside to cool completely.

4. Repeat with remaining batter.

Making the Shells in the Oven

1. 1. Preheat your oven to 350°F (175°C).
   2. Line a baking sheet with parchment paper or use a platinum silicone baking mat.
   3. Separate the egg yolk and set aside.
   4. In a bowl, whisk the egg whites until frothy.
   5. Add softened butter and whisk until creamy.
   6. Whisk in the egg yolk.
   7. Stir in collagen, gelatin (if using), and salt. Once blended well, add the skim milk powder a small amount at a time until fully incorporated.
   8. Add heavy cream (or water) and mix until smooth. The batter should be pourable but still thick, similar to pancake batter. If needed, add a little more heavy cream to achieve a spreadable consistency.
   9. Spoon 1 to 1½ tablespoons of batter onto the prepared baking sheet and spread it into a thin circle about 4–5 inches wide. Keep the layer even for smooth, consistent shells.
   10. Bake for 6–8 minutes, or until the edges are lightly golden and the center is set but still flexible. Watch closely near the end — the rounds must stay soft enough to roll.
   11. Immediately remove one round from the tray while still hot and wrap it around a horn tube or a foil cone. Press the seam gently so it holds.
   12. Hold for a few seconds until it begins to firm, then set aside to cool completely.
   13. If a round cools before shaping and becomes too stiff, place it back in the oven for 15–20 seconds to soften again.
   14. Repeat with remaining batter as needed.

Prepare the Filling

1. Whip heavy cream until stiff.

   

2. Add honey and vanilla if desired. Chill until shells are ready.

Assemble

1. Once shells are fully cooled and crisp, pipe filling into open end.

   

2. Garnish with a light dusting of colostrum or collagen powder.

3. Serve immediately for the best crunch.

   

Watch the full video here.