Another great recipe to make with some nice puff pastry is a cream horn. You can fill these with pastry creme, lemon curd, whipped cream, or even chicken or tuna salad. All you need for special equipment is a box or sugar cones (for ice cream).
Roll your puff pastry out into a 12 x 18 rectangle. Slice into strips about 1" wide. Wrap the sugar cones in aluminum foil. Starting at the tip of the cone wrap a piece of pastry around and up the cone, overlapping each twist. Brush with an egg wash and if desired sprinkle with sugar. Chill on a baking sheet for 15 minutes. Bake at 400 degrees for 20-25 minutes. Carefully remove cones from pastry and place on a cooling rack. Spread a Tablespoon of melted chocolate inside (leave this step out if making a savory horn.) Pipe the creme, curd, or whipped cream into the horn. Drizze chocolate lines on the top.
Bailey’ s chocolate Mousse recipe is on the blog.
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