Preheat oven to 400°F. Line a baking sheet with parchment paper.

On a floured surface, roll out puff pastry and cut each sheet into 4 even strips.

Wrap strips around cream horn molds or foil-wrapped cones, overlapping slightly.

Bake for 12 minutes until light golden brown. Let cool on molds 20 minutes, then remove.

For filling, cream butter and shortening. Add powdered sugar, fluff, vanilla, and cream. Beat until fluffy.

Pipe or spoon filling into cooled pastry horns from both ends.

Store filled cream horns at room temperature for up to 3 days.