Feeling like cream horns? Don’t rush to the pastry shop – make them yourself! It’s very simple!
Ingredients
Cream:
- Sugar – 90 g
- Eggs – 3 pcs.
- Butter – 100 g
- Cornstarch – 10 g
- Milk – 200 ml
- Vanilla – 3 g
- Wheat flour – 20 g
Ingredients:
- Butter – 15 g
- Puff pastry – 1 sheet
- Dark chocolate – 50 g
Preparation
Gently roll out the pastry, then cut it lengthwise into even strips about 3 cm thick. Wrap each strip individually around a buttered metal horn mold. Bake in an oven preheated to 210°C for 12-15 minutes until golden brown. Carefully remove the hot horns from the metal molds. Set aside to cool.
Bring the milk to a boil with the vanilla pod. Beat the egg yolks with the sugar until creamy. Add the cornstarch and wheat flour to the beaten yolks. Mix everything carefully. Gradually add the boiled milk, stirring constantly. Pour the mixture into a saucepan, then return it to the stove. While stirring constantly, bring it to a boil and thicken the cream. Once thickened, remove the cream from the heat and let it cool. Beat the butter until aerated, then gradually add the cooled cream to it. Mix everything together.
Fill the cooled horns with the cream. Melt the chocolate in the microwave, make a paper cone, fill it with melted chocolate, and decorate the horns.
