Ingredients: |
Ingredients: 1 package frozen puff pastry
1 egg yolk
3 Tbs. milk
4 Tbs. almonds, blanched slivered
4 Tbs coarse crystal sugar or pearl sugar
1 package pudding, almond (Octker brand in German section)
1 ½ c. cold milk
1 pt. whipped heavy cream (add Whip It to the cream)
1 tsp. almond extract
medium crushed toffee
2 tsp powdered sugar
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Directions: |
Directions:1. Prepare puff pastry by thawing, roll out into rectangle and cut into strips 2 in. wide. You can cut with a pastry cutter for flutter edges. Rinse 8 cream horn molds with cold water. Starting at the tip, wrap each strip of dough around the metal mold in such a way that ⅔ of the strip cover the previous strip. Wrap the entire mold but do not go beyond the edge of the mold. While wrapping each mold use your fingers dipped in water to seal edges. Once molded press the horns to completely seal turns. Use the rest of the dough in the same way to make another eight horns.
2. Beat the egg yolk and milk and brush it over the horns Mix the almonds and sugar and roll the horns in this mixture. Place on a greased, dampened baking sheet, or parchment paper or Splat pad.
3. Bake at 400* for 10-15 minutes. Watch very carefully as almonds will start to burn.
FILLING
Prepare pudding mix as for a pie, using slightly less milk. Cover with plastic wrap and refrigerate until slightly firm. Whip cream, while whipping add powdered sugar, and extract. Combine whipped cream and pudding, and fold in toffee pieces. Pipe the filling into the horns. Sprinkle a little finely crushed toffee on top of cream after filling.
Horns may be prepare a couple of days ahead, but do not fill until needed. |
This recipe for Schillerlocken (Cream Horns) is from