Even in my small country, there are many types of cream horns. Today's rushed people are used to simplify many things, therefore you can see cream horns of preprepared puff pastry, which is ready to bake. But this recipe is classical and leads to delicious, slightly crisp (and not too much greasy as with puff pastry) and creamy dessert.
Cook time: 30 min
Yield: Makes about 40 cream horns
Ingredients:
Dough:
- 400g flour (soft wheat flour)
- 250g butter
- 200ml whipping cream
- 1 spoon vinegar
- pinch of salt
- 6 egg whites
- 360g sugar (caster sugar)
- 1 egg
Method (making dough):
Mix all ingredients for dough together (flour, butter, whipping cream, vinegar and salt) and make relatively stiff dought. Pack it and put in the refrigerator until the next day.
Method (making and baking cream horns):
Roll out the dought, and cut it into slices (about 3cm wide and 30cm long). Reel each slice onto one metal tubes and put it on the baking tray with baking paper. Smear the horns with whisked egg.
The oven should be preheated to 180°C. Bake it until the horns are nice and gold.
After a slight cooling, remove the horns from the metal tubes.
Method (making filling):
The cream filling consists of six egg whites and 360g of sugar (caster sugar) whisked over steam. To do it, put the bowl (I use metal one - not to melt the bowl down) on the pot with boiling water and for about 10 minutes whip whites with sugar in the bowl. The ready cream should stiff enough that on its surface will remain spikes after pulling up the whisks.
Fill the slightly cold cream into filling bah and spray it into the cream horns - always from one side to the other. Finally, put the filled cream horns into refrigerator to let the cream get more stiff. Before eating, you can sprinkle the horns with sugar.
Source: http://www.brydova.cz/recepty/moucniky/400-kremrole-
