I am looking for the directions to make creme horns. I assume it is puff pastry with creme filling. Can someone help me out?

puff dough strips approx 1" x 15"
cream horn tubes, start at the narrow end and work your way to the top.place on sheet pan ends down, a little push is good. wash, we use sanding sugar, bake. Most use a non dairy topping.
We use pastry cream and whipped cream mixed in the bag. a little costly but we get 2.25

Puff dough is puff pastry (you can buy it frozen in the grocery store).

I like to coat the inside of my horn (after it's baked) with chocolate (either white or semi sweet) it keeps the cream from softening the pastry. I also add chopped strawberries or a variety of other options to my whip cream filling...just a thought.

make sure to overlap the pastry strips when you wrap them around your cornet. also, the cornet should be greased.

I use to make something like a marshmallow type cream can't remember thought if I used a meringue powder. But it definitely wasn't pastry cream or whipped cream. Any ideas of what this would have been. It had more of a spongy/marshmallowy taste.

That sounds like stabilized whipped topping (non-dairy). When it is cold it tastes like CoolWhip, when it is warm tastes like marshmellow fluff.