Puff Pastry Horns with Egg White Custard Cream
The combination of crispy pastry and light cream provides a stunning taste. :) You can choose any cream according to your preference, and use unleavened puff pastry instead of the yeast puff pastry (which I used). These proportions make 10-12 pieces.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- puff pastry 500 g
- vegetable oil
- sugar 200 g
- water 100 ml
- egg white 4
- powdered sugar
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 12
To create the horns, you will need cones: they can be purchased at a confectionery store or made yourself by wrapping a cardboard cone in foil. Mine are 11 cm long with a base of 4 cm.
Step 2 of 12
Roll out each sheet of dough to a thickness of about 3 mm.
Step 3 of 12
Cut into strips 2 cm wide.
Step 4 of 12
Lightly grease the cones with oil. Wrap them in dough with a slight overlap.
Step 5 of 12
Pinch the edge.
Step 6 of 12
Place on a baking sheet and put into an oven preheated to 180 degrees. Bake for 20–25 minutes, then let cool.
Preparing the cream
Step 7 of 12
Pour water over the sugar.
Step 8 of 12
Cook over medium heat until it reaches the "soft ball" stage (after boiling, the syrup cooked for 35 minutes in my case). To check readiness ("soft ball test"), drop a bit of syrup into cold water: if it forms a ball, it is ready.
Step 9 of 12
Beat the egg whites until foamy.
Step 10 of 12
Slowly pour the hot (but not boiling) syrup into the egg whites in a thin stream and beat for 7–10 minutes.
Step 11 of 12
Fill the horns with cream using a spoon or a syringe.
Step 12 of 12
Dust with powdered sugar if desired.
