Saturday, November 15, 2008

CREAM HORN

THIS IS FIRST TIME I MADE CREAM HORN AND THE SHELL IS FROM PUFF PASTRY READY TO USE, IT'S VERY EASY AND FAST TO DO.

CREAM HORN
Ingredient:
1 box puff pastry in sheet(president choice branch)
Cream horn mould
Whipping cream or choux cream
1 egg lightly beat with 1 tsp milk for glazing
Sugar for decorating and chocolate
Method:
Preheat oven 375 F.
1- Cut the pastry sheet about 3cm and roll around the horn mould .
2- Brush the egg glaze on top of horn and spinkle some sugar .
3- Bake until light golden and take it out and turn off oven .
4- Take all the mold out from the pastry and put the tray back to oven until golden .
5- Take out in cool rack .
5- Filling with whipping cream or choux cream
6- Decorate with melt chocolate on top .
7- Can store in fridge and serve .







2 comments:

Anonymous said...

Du*a o*i, chi? chi. cai' nay` ddi chi. lam` xong ddem vo^ chua` phe ...:) Be^n chi. lanh. ro^i` be^n em sao ? Chi. Phuong.

Lily's Cooking Colection said...

Chi Ph,
Em post o tren roi , ben em co' tuyet' cuoi' tuan roi , troi dang lanh ... that su vao dong roi` ...

Em