Puff pastry horns with meringue cream are that unmistakable taste from childhood: strips of puff pastry wrapped around cone molds and baked for 20 minutes at 190-200 °C, then filled with an egg-white cream whipped on hot syrup cooked to 120 °C. It comes together very quickly and easily. Enjoy your meal!
Puff Pastry Horns with Meringue Cream
Puff pastry horns made from store-bought dough with an egg-white cream whipped on syrup.
Ingredients
Method
- Prepare cone molds for the horns: either metal ones or homemade cones rolled from parchment and foil.
- Thaw the dough, cut it into long strips and wrap them around the molds.
- Brush the tops with egg yolk and bake for 20 minutes at 190-200 °C. Let the finished horns cool and remove from the molds.
- Put the sugar and water in a saucepan over the heat and cook the syrup to 120 °C - without a thermometer, bring it to a boil and cook for 5-7 minutes, until it thickens but still pours.
- At the same time, whip the egg whites into a fluffy foam.
- While continuing to whip the whites, pour in the syrup in a thin stream and keep whipping until the cream is thick and holds its shape.
- Add the citric acid, whip once more and turn off the mixer.
- Transfer the cream to a piping bag, fill the horns and dust with powdered sugar.
Notes
Cream made on hot syrup holds its shape well and doesn't run.
Tips
- If you don't have metal cone molds, roll your own out of parchment and foil.
- Prepare the syrup and the egg whites at the same time: as soon as both are ready, pour the syrup in a thin stream into the whipping whites.
- Without a thermometer, simply bring the syrup to a boil and cook for 5-7 minutes, until it thickens but still pours.
- A pinch of citric acid at the end helps the cream hold its shape.
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