1 August 2011
Cream Horns
Puff pastry 250 g
Flour 50 g
Butter 100 g
Equipment
Horn mould
Rolling pin
Chef’s Knife
Baking tray
Method
1. Dust working surface with flour
2. Roll out puff pastry into a very thin sheet on floured surface
3. Cut long 1 cm strips with knife
4. Grease horn mould with butter on all sides
5. Wrap each puff pastry strip around a horn mould making sure each turn overlap a little
6. Put moulds onto baking tray
7. Bake in a preheated oven at 180 degrees Celsius for 8 minutes
Chef Tips
Melt some chocolate and dip end of cream horns into chocolate
Tiramisu mixture for cream horns
Cottage Cheese 500 g
Tiramisu ready mix 500 g
Cream 500 ml
Method
1. Add cottage cheese, cream and tiramisu powder into mixer
2. Beat with mixer until soft peak consistency
3. Put into mixing bowl and refrigerate until service
4. Pipe mixture into cream horns when serving
Chef Tips
Do not over beat with mixer to too a stiff consistency otherwise mixture will be too difficult to pipe.
Do not fill cream horns long before service otherwise they will get soggy.
Biscuit Base
Chocolate Chip cookies 1 kg
Butter 250 g
Cherries 30 g
Mixed nuts 1 kg
Method
1. Put cookies into robo-coop and chop until fine
2. Chop cherries and nuts with chef’s knife unto very small pieces
3. Mix cookies, nuts and cherries in a mixing bowl
4. Add butter to mixture until it starts to stick together and is relatively firm when clutched in palm of hand
5. Press biscuits down into a bain-marie lined with wax paper
6. Cut biscuit base into long rectangle biscuits
Chef Tips
Can use any type of biscuit
Caramel Spread for biscuit base
Caramel treat 385 g
Lemon juice 20 ml
Instant coffee 30 g
Method
1. Put caramel treat into mixing bowl
2. Squeeze out fresh lemon juice into mixing bowl
3. Dissolve coffee in as little water as possible
4. Add coffee to mixing bowl
5. Mix well and put into refrigerator
6. Spread mixture over biscuit base and refrigerate
Chef Tips
Can use essence extract for a variation in flavor
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