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Russian · Baking
Cream Horns with Meringue Filling
Crispy homemade flaky pastry horns filled with light, airy boiled meringue cream.
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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
Cut the cold butter into the flour until crumbly
2
Add ice water, bring the dough together into a ball, and chill for 30 minutes
3
Roll out the dough, fold it like a book, repeat the process, and chill for another 30 minutes
4
Roll out to 1 cm thickness, cut into strips, and wrap around pastry cones
5
Bake until golden brown, then let cool
6
Whip the egg whites with 90 g of sugar
7
Cook the syrup from 360 g of sugar and water to 120 °C, pour it into the egg whites, and whip until stiff
8
Fill the pastry horns with the cream
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