As soon as I saw these metal coils at the store, anxiety came over me because I couldn't find an occasion to prepare them ... but as the weekend is already installed, in fact is almost over, I have not waited for other occasion, nor I'am searching other justifications, I prepared this wonderful dessert that my mother prepared when I was a kid ... I just had to test forms ..... right?!
The video recipe you can watch it right here, for the moment has English subtitle but soon I'll do a English version so please come back!!
Ingredients for 31 pieces of CREAM HORNS/ROLLS
Dough
500-600 gr flour
2 eggs+ 1 for brushing
130 gr sugar
100 ml vegetable oil
100 ml milk
7 gr ammonium bicarbonate
a pinch of salt
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Vanilla filling
1 l milk
200 gr sugar
2 egg yolks
10 tablespoon corn starch or flour
100 gr butter
vanilla extract
vanillinated sugar (20 gr)
a pinch of salt |
Dust it all over with powdered sugar
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Preparing the dough
- mix well the sugar, oil and milk, until sugar dissolve
- add the 2 eggs and continue mixing
- add a pinch of salt and the ammonium bicarbonate
- add the flour step by step until forming a dough that not stick to the hands
- split the dough in 4
- grease the metallic molds and dust them with flour
- with a rolling pin spread each piece of dough on thin layer, and cut into strips of 2 cm wide
- Beginning at the tip of the mold, wind the pastry ribbon around the mold, overlapping the layers of pastry slightly to cover the mold
- give them a wash egg and place them in a tray with baking paper
- bake them in the preheated oven at 180-190 degree C, until golden
- let it cool and remove the molds and repeat the process
- in a bowl mix the sugar, cornstarch, vanillinated sugar, a pinch of salt, the egg yolks and the milk
- pour the mixture in a saucepan, on low heat on the stove, whisking until thicken
- let it cool
- whisk the butter add the thickened creme and mix together
- add vanilla extract
- keep it in the refrigerator for at least 30 min
Assembling
- transfer the filling to pastry bag fitted with large plain or star tip.
- to fill pastry horns, working with one pastry horn at-a-time, insert pastry tip into pastry horn and pipe cream to fill.
- keep the rolls in the refrigerator until served, and dust them slightly with powder sugar