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Baking
Cream Horns
Crispy puff pastry horns filled with a delicate meringue cream. A wonderful homemade treat for tea time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Thaw the dough and cut it into strips.
2
Shape foil into small cones.
3
Wrap each strip of dough around a foil cone.
4
Cover with a towel and let rest for 20 minutes.
5
Mix the egg yolk with milk and brush over the horns.
6
Bake for 20 minutes at 180°C (350°F).
7
Heat water in a saucepan. In a separate bowl, combine sugar and egg whites, and stir.
8
Place the bowl over the saucepan (double boiler), stirring constantly until the sugar dissolves.
9
Remove the bowl from the heat and start beating with an electric mixer.
10
Transfer the cream into a pastry bag and fill the baked horns.
11
Dust the finished pastries with powdered sugar and garnish with berries.
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