cream horns
By barbara47
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Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 tsp. water
- powdered sugar in a shaker
- 1 cup cream, whipped
- 1 tbsp. sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Grease 8 cream horn metal cones. Cut the puff pastry into 1/2 inch wide strips. Starting at the point of the cone wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
Step 2
Preheat oven to 400 degrees
Step 3
When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. shake powdered sugar all over the surfaces and place them seam side down on a parchment paper lined sheet pan. Bake for 20 minutes or until golden brown. Let cool on the cones. Then remove and fill.
Step 4
Whip cream with 1 tablespoon sugar until stiff, then chill it. Pipe whipped cream into the pastry to fill in. Put on a plate and dust with powdered sugar
you can fill the cone with custard and fruit
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