Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 Horns
Calories 684 kcal
Ingredients
Tools needed:
- 6 sugar ice cream cones
- Non-stick foil wrap
For the horns:
- 1 sheet frozen puff pastry thawed
- 1 egg
- 2 tablespoons water
- granulated sugar
For the chocolate:
- 6 ounces dark chocolate
- 3 tablespoons butter
- 2 tablespoons golden syrup or corn syrup
For the cream:
- 1¼ cup Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder
Instructions
To make the pastry horns:
- Wrap each cone tightly in the non-stick aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Set aside.
- Make an egg wash by beating the egg with 2 tablespoons of water. Set aside.
- Flour the worktop roll out the pastry to 12 x 18 inches.
- Trim the edges to neaten, then slice along the length into 15 equal strips of about 1 x 15 inches. Then cut 3 of the strips in half.
- Starting with the pointy end, wrap the longer strips around the cones overlapping each twist of pastry by about a third as you go.
- If you have extra at the top, snip it off; don’t tuck it into the cone or it will be difficult to get the pastry off after baking.
- Using the smaller strips, twist them gently and wrap the top of each pastry cone with the twisted strips. Trim any excess.
- Brush them sparingly with the egg wash and then sprinkle with the sugar.
- Lay the pastry cones on the baking sheet (placing any messy ends facing down, and chill for about 15 minutes.
- Preheat the oven to 400°F/200°C
- Bake for 20–25 minutes, or until a golden brown and puffy.
- Remove from the oven and gently remove them from the molds/cones– remembering to hold the hot cones with a clean oven cloth. Cool completely.
For the Chocolate:
- Make the chocolate by melting the butter and syrup together in a small saucepan. Once melted, remove from heat, add the chocolate and mix until fluid. Set aside to cool.
- Spread one tablespoon of the chocolate into each horn
For the cream:
- Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla to the cream.
- Using a food processor, whip the cream until it thickens enough to hold its shape (this doesn't take long at all so check often).
- Pipe the cream into the horns and decorate with the remaining chocolate.
- If you use the skimmed milk powder in the cream the horns will last up to 3 days.
- If you don't use the powder, the cream should be made and the horns should be filled just before serving.
Ádápted from www.shwetainthekitchen.com
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