Cream horns with meringue custard
Description
Delicious pastries for the whole family. These tasty and tender cream horns with meringue pastry cream are quick to prepare if you have ready-made puff pastry on hand. The cream takes no more than 15 minutes to prepare, after which the horns are filled and served. This beloved childhood dessert, as it turns out, takes less than an hour to make (the pastries themselves bake for only 10 minutes). The baking is done. Serve immediately.
Instructions
- 1
Step 1
1. I finally bought conical molds for rolls. The only thing that bothered me was that they are small, but it turned out to be even better, since the finished rolls are more convenient to eat. So, I used ready-made puff pastry. From one kilogram of dough, you get on average 13-15 rolls.
- 2
Step 2
2. Roll out the dough into a layer no thicker than 0.3–0.5 mm. Personally, I prefer thicker strips, as they taste better when combined with the meringue cream. If the dough is too thin, it becomes overly crisp and "scratchy." Cut strips 3–4 centimeters wide along the length.
- 3
Step 3
3. Wrap the dough spirally around the stick and place it on a baking sheet. Brush with egg (I use yolk) and put into a preheated oven at 180 degrees. The sticks bake for only 10 minutes.
- 4
Step 4
4. While the rolls are baking, prepare the cream: pour water into a separate container, add sugar. You need to make a syrup. Very important: after boiling, the syrup must cook for exactly 8 minutes!
- 5
Step 5
5. While the syrup is cooking, beat the egg whites (also for 8 minutes). Add a little citric acid. The egg whites should be beaten cold until they form a thick foam.
- 6
Step 6
6. Pour the hot syrup in a thin stream and continue beating for another about 10 minutes, until the cream becomes thick.
- 7
Step 7
7. Let the finished rolls cool completely, then remove the molds and fill the rolls.
- 8
Step 8
8. If possible, place the rolls in the refrigerator for at least one hour to make the cream even firmer, then they can be served.