Cream Horn Molds - Large 15pcs

The mold is made of tinned food-grade sheet metal.

Length: 10.2cm

Diameter: 2 - 1.5cm

Dough:

• 400g all-purpose flour
• 250g butter (or half butter and half shortening)
• 200ml heavy cream
• 1 level tablespoon of vinegar
• pinch of salt

Filling:

6 egg whites and 360g caster sugar.

Instructions:

Prepare the dough from the ingredients and let it rest overnight wrapped in the refrigerator.

Roll out the dough with light dusting and cut into strips. Roll the strips on metal cream horn molds. Brush the rolled cream horns with beaten egg yolk.

Bake in a preheated oven at 180°C.

To prepare the cooked meringue for cream horns, add 360g caster sugar (sugar lumps) to six egg whites and start beating over a double boiler. Beat for about 10 minutes.

Let it cool to stiffen. Dust with powdered sugar and it's ready.