cream filled cornets
Cream Filled Cornets Do you want to bake a holiday pastry that will elicit oohs, aahs and kudos from your dinner guests? If that’s the goal, we’d suggest baking a plate of cream filled, holiday cornets. They look complicated,...
Do you want to bake a holiday pastry that will elicit oohs, aahs and kudos from your dinner guests? If that’s the goal, we’d suggest baking a plate of cream filled, holiday cornets. They look complicated, taste decadent and aren’t difficult to make. For proof, just give our recipe a try:
In order to make 12 holiday cornets, you’ll need the following tools and ingredients.
- 1 lg. Baking sheet, lined with parchment
- 12 Cone molds (or aluminum foil)
- ½ cup Confectioner’s sugar, sifted
- 1 pkg. Prepared puff pastry dough
- 1 Pastry wheel cutter, dual head
- 1 Med. Mixing bowl with mixer
- 1 bag Flour, all purpose
- 1 Pastry bag with coupler/#5 tip
- 1 Pastry mat, non-stick
- ½ tsp. Almond extract
- 2 cups Heavy cream
- 1 cup Sugar, granulated
- 1 tsp. Vanilla extract
- 1 Pastry rolling pin
- 1 Egg white
Once you’ve gathered your tools and ingredients together, line the baking sheet with parchment and preheat the oven to 400 degrees Fahrenheit. Next, roll out the prepared puff pastry dough onto the pastry mat. Then use the smooth side of your pastry wheel to cut the dough into a dozen 1 inch wide, 18 inch long strips. Continue by either fashioning a cone shape out of aluminum foil or reaching for a ready-made cone mold. You’ll also need a small cup of tap water.
Starting at the narrow end of the cone, begin wrapping one pastry dough strip around the mold. Each row should overlap the one before it by about ½ inch. When you are finished wrapping, moisten and crimp the ends of the dough. Afterward, place the cone onto the baking sheet. Proceed with the wrapping and crimping until all 12 cornets have been formed. Then place the cornet filled baking sheet into the refrigerator for a half hour.
Once the time has elapsed, remove the cornets and baste them an egg white wash. While the cornets are still moist from the egg wash, dust them with granulated sugar. Next, bake them in the oven for 20 minutes. Once they’ve finished baking, let them cool to room temperature.
While the cornets are cooling, focus your efforts on making the filling. To make the filling, pour the heavy cream and confectioner’s sugar into a chilled bowl. Beat the mixture until it turns stiff. Then fold in the extracts and spoon the mixture into the pastry bag. Use the pastry bag and a number five tip to fill each cornet with cream. Once they are filled, serve them with your favorite coffees.
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