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Alright, don’t linger, let’s approach this creamy cream horns menu with 12 substances which are absolutely easy to have, and we have to process them at the very least through 4 methods. You should devote a while on this, so the resulting food could be perfect.
Composition - Creamy Cream Horns:
- Make ready for For the horns
- Get 1 packet Store bought Puff Pastry
- You need Filling 1 - Custard Cream
- Get 3 tbsp of custard powder
- Make ready 1 1/2 C for fresh milk
- Give 2 tbsp sugar
- Get Filling 2 - Cream
- Need 300 ml - thickened cream
- Make ready 1 tbsp for sugar
- Prepare 2 tbsp of skimmed milk powder
- Need Note:
- Require for Choose one filling or use both
Creamy Cream Horns step by step:
- Preheat oven to 160°C. Lightly grease cone (horns) moulds before using. Transfer a piece of puff pastry sheet on a floured surface. Using a pizza cutter, divide & cut sheet into long strips. Roll the strip around each cone, overlapping a little. Moisten finger with water to glue the end of the pastry. Bake at 160°C for 25mins or until pastry turns golden in colour.
- For Custard Cream - mix & whisk custard with 1/2 C of milk until smooth. Put aside. Heat the remaining milk over medium heat. Add in the custard mixture. Keep stirring until custard slightly thickened (but still pourable). Avoid cooking custard too long as it wont be creamy, but curdled, when refrigerated. Remove from heat to cool & transfer to a piping bag. Refrigerate.
- For the cream filling - whip cream with sugar & skimmed milk powder until soft peak/stiff. Transfer to a piping bag & refrigerate before using.
- To assemble - horns need to be completely cool before piping in custard & cream. Dust with some icing sugar before serving.
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