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You can use any seasonal berry for this, or try a mix like I have here. Ready-made rolled butter puff pastry is a great handy ingredient to have in your fridge or freezer today; you can buy it fresh, use what you need and freeze the rest for another time.
You can vary the filling by using cream cheese or even flavoring the whipped cream with an elderberry heart or a little fruit puree, it’s up to you. To make them, you’ll need cream horn molds – Lakeland stocks stainless steel ones, among others.
Times
Preparation time: 25 minutes
Cooking time: 15 minutes
It serves
4
Ingridients
- 1 x 320g packet of ready-made pulled butter puff pastry (will be left over, but can be frozen for another time)
- 1 small egg, beaten
- 2 tablespoons of granulated sugar
- 120 ml of double cream
- 30 g of powdered sugar
- 250 g of berries, one type or a mixture
The method
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Unroll the dough and cut it lengthwise and cut four 1.5 cm wide strips (roll and freeze the rest). Take one strip and wrap it around the horn mold, starting with the pointy end and overlapping it slightly as you go, all the way to the top of the mold. Cut off any excess as needed. Repeat with the remaining strips.
3. Place the horns on a non-stick or baking tray lined with baking paper, then brush with beaten egg and sprinkle with a little granulated sugar.
4. Bake for 15 minutes or until golden brown, then remove from the oven and allow to cool slightly before gently rolling the cakes out of the tins.
5. Whip the cream with powdered sugar and put it in a mixing bag. Fill the horns.
6. Blend a quarter of the berries in a liquid blender until smooth. To serve, place the stuffed horns on serving plates and spoon some of the sauce onto the plate with the remaining berries on top or on the side.
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