Cornet Pie (Cream Horns) Recipe

Name: Cornet Pie (Cream Horns)
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6
Cuisine: Korean
Ingredients: 50g Cold water; 5g Sugar; 1g Salt; 210g Cake flour; 150g Cold unsalted butter; 1 Egg yolk; 20g Sugar; 6g Corn starch; 100g Hot milk; 1/8ts Vanilla bean paste; 100g Whipped cream_whipped up 70% (+10g sugar); 1 Egg; 30g Milk; Sugar

by Cooking Tree 2022-10-31

written by Cooking Tree Published: 2022-10-31Last Updated on 2022-10-24

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In Cooking Tree, we’re serving up delicious Cornet Pie (Cream Horns), and we’ll show you how to make it from scratch.

I made a Korone Pie with an interesting rolled shape. The puff pastry has an attractive crunchy texture, and the Diplomat Cream made by mixing the custard + whipped cream inside is delicious~*^^*

Pastries are sometimes made by separating the flour dough and butter dough, but I made it a little simpler.

Add cold butter and cut it with a scraper, but I think it’s okay if it’s not too small, about the size of a pea.

A little bit of butter needs to be alive to get a crispy texture.

When you coat the bottom with sugar before baking, make sure that the bottom is not coated in sugar so it will be neatly baked.

It’s broken, but it’s round, so it’s convenient to eat, and I think it’s interesting because it has a different shape~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Cornet Pie (Cream Horns)
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Rating: 4.0/5
( 70 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Cold water
5g Sugar
1g Salt
210g Cake flour
150g Cold unsalted butter
1 Egg yolk
20g Sugar
6g Corn starch
100g Hot milk
1/8ts Vanilla bean paste
100g Whipped cream_whipped up 70% (+10g sugar)
1 Egg
30g Milk
Sugar

Instructions

Mix cold water, sugar, and salt and place in the refrigerator.
Add cold butter to the soft flour, mix the butter with the flour with a scraper until it becomes a small size, then add (1) and knead until it forms a lump.
Put it in a ziplock bag and let it rest in the refrigerator for 1 hour.
Mix egg yolk and sugar, add cornstarch, mix, add hot milk and vanilla bean paste, mix, place on low heat, stir and heat until thickened.
Transfer to a bowl, cover and cool in the refrigerator.
Roll out the rested dough and repeat the 3rd fold 5 to 6 times, and rest in the refrigerator for 1 hour.
Roll out the dough flat and cut it long, then wrap it in a teflon sheet in the shape of a stick, overlapping it slightly at an angle.
Apply a mixture of egg and milk, coat with sugar, and bake in an oven preheated to 190 degrees for 20 minutes. After cooling, remove the stick.
Filter the custard cream through a sieve to 70% whipped cream and mix to make cream.
Fill the pie with cream to finish.

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