Cream Cornets
Ingrediënten
- 18 oz 500 g Basic puff pastry (see p. 11) or ready-made dough
- 4 Egg whites
- 2¼ cups 280 g Confectioner’s sugar
- Flour for the work surface
- Confectioner’s sugar for dusting
Instructies
- Preheat oven to 320 °F (160 °C).
- Prepare the basic puff pastry dough and roll out about 3mm thick on a floured work surface.
- Cut ½in (1.
- 5 cm) strips using a pastry wheel and roll the strips around cream hold molds.
- Bake for 10–12 minutes.
- Let cool.
- For the cream, beat the egg whites with the confectioner’s sugar in a double boiler for about 5 minutes.
- The mixture should be very solid and not at all runny.
- Put the cream in a piping bag and pipe into the cornets.
- Dust the cream cornets with confectioner’s sugar.
Notes / Tips / Wine Advice:
Do not shy away from buying cream horn molds, as they cost relatively little. They are available in any good cooking supply store and ensure that your cream cornets will be of professional quality.
--------------------------------------------------------------------------------------------------
