Sunday, August 14, 2016

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

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
  • 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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