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