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Ingredientes
- 1/2 x Basic puff pastry see recipe
- 1 x Egg yolk
- 1 tsp Water
- 3/4 c. Whipping cream
- 3 Tbsp. Powdered sugar
- 1 tsp Grated chocolate Substitute
- 1/2 pkt Frzn puff pastry (17-1/4 ounce)
Direcciones
- Preparation Time: 0:30Roll pastry into a 15- x 9-inch rectangle. Cut into 9 (15- x 1-inch) strips. Starting at tip of mold, wrap one strip around an ungreased 4-inch metal cream horn mold, winding strip spiral-fashion and overlapping edges about 1/4 inch.
- Place on lightly greased baking sheet, end of strip down.
- Repeat with remaining strips. Combine egg yolk and water; brush over entire pastry. Freeze 10 min. Bake at 425 degrees for 10 to 12 min or possibly till puffed and golden. Remove from oven, and gently slide molds from pastry. Turn oven off. Return pastry to oven for 10 min. Remove from oven, and cold completely on a wire rack.
- Combine whipping cream and powdered sugar; beat at high speed of an electric mixer till soft peaks form. Spoon whipped cream into a decorating bag fitted with metal tip No. 4B. Pipe whipped cream into pastry horns. Sprinkle grated chocolate over tops of cream horns. Refrigeratetill ready to serve.
- Yield: 9 servings.
- NOTE: One-half (17-1/4-oz) package frzn puff pastry may be substituted for 1/2 recipe Basic Puff Pastry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 9 servings | |
| Calories 74 | |
| Calories from Fat 50 | 68% |
| Total Fat 5.69g | 7% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 17mg | 1% |
| Potassium 11mg | 0% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.66g | 2% |
| Protein 0.59g | 1% |
