Cream Horns
Du skal bruge tolv flødehornskimmere eller fire-tommers trækage-dykker til at gøre disse horn. Til et lækkert alternativ tilsættes mandelekstrakt, hindbærpuré eller mini chokoladechips til den flødede fløde.
Kilde: Martha Stewart Living, maj 2002
Udbytte
Jeremy
26.04.2023 @ 21:47
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“You need twelve cream horn molds or four-inch wooden dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream. Source: Martha Stewart Living, May 2002. Makes 1 dozen. Yield. Ingredients: All-purpose flour, for work surface. 1 pound puff pastry dough. 1 large egg, lightly beaten. 1/2 cup granulated sugar. 1/2 cup heavy cream. 2 tablespoons confectioners sugar. 1/2 teaspoon pure vanilla extract. Directions: 1. On a lightly floured work surface, roll out puff pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips. 2. Lay one of the strips flat on a clean work surface; using a pastry brush, moisten the top with beaten egg. Starting at the point of a cream horn mold, wrap the strip with the egg-washed side up around the spiral, where each spiral overlaps slightly. Tuck or press loose end into last spiral; place spiral end down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour. 3. Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet. 4. Bake until horns are golden brown and puffed, about 12 minutes; reduce oven temperature to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared to this point and stored in an airtight container at room temperature up to 3 days before filling and serving. 5. When ready to serve, place cream in an electric mixer bowl fitted with whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners sugar and add vanilla; continue