Cream horns/rolls

As soon as I saw these metal coils at the store, anxiety came over me because I couldn't find an occasion to prepare them ... but as the weekend is already installed, in fact is almost over, I have not waited for other occasion, nor I'am searching other justifications, I  prepared this wonderful dessert that my mother prepared when I was a kid ... I just had to test forms ..... right?!

The video recipe you can watch it right here, for the moment has English subtitle but soon I'll do a English version so please come back!!

Ingredients for 31 pieces of CREAM HORNS/ROLLS

Dough 500-600 gr flour 2 eggs+ 1 for brushing 130 gr sugar 100 ml vegetable oil 100 ml milk 7 gr ammonium bicarbonate a pinch of salt	Vanilla filling 1 l milk 200 gr sugar 2 egg yolks 10 tablespoon corn starch or flour 100 gr butter vanilla extract vanillinated sugar (20 gr) a pinch of salt
Dust it all over with powdered sugar

Preparing the dough

• mix well the sugar, oil and milk, until sugar dissolve
• add the 2 eggs and continue mixing
• add a pinch of salt and the ammonium bicarbonate
• add the flour step by step until forming a dough that not stick to the hands
• split the dough in 4
• grease the metallic molds and dust them with flour
• with a rolling pin spread each piece of dough on thin layer, and cut into strips of 2 cm wide
• Beginning at the tip of the mold, wind the pastry ribbon around the mold, overlapping the layers of pastry slightly to cover the mold
• give them a wash egg and place them in a tray with baking paper
• bake them in the preheated oven at 180-190 degree C, until golden
• let it cool and remove the molds and repeat the process

Preparing the filling

• in a bowl mix the sugar, cornstarch, vanillinated sugar, a pinch of salt, the egg yolks and the milk
• pour the mixture in a saucepan, on low heat on the stove, whisking until thicken
• let it cool
• whisk the butter add the thickened creme and mix together
• add vanilla extract
• keep it in the refrigerator for at least 30 min

Assembling

• transfer the filling to pastry bag fitted with large plain or star tip.
• to fill pastry horns, working with one pastry horn at-a-time, insert pastry tip into pastry horn and pipe cream to fill.
• keep the rolls in the refrigerator until served, and dust them slightly with powder sugar

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