Cream horn
 | |
| Alternative names | Lady Lock (US) |
|---|---|
| Type | Pastry |
| Place of origin | Russia |
| Main ingredients | Flaky or puff pastry, whipped cream |
 Cookbook: Cream horn  Media: Cream horn | |
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. Also can be done with meringue and it is called meringue horn.
The horn shape is made by winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.[1]
See also
- List of pastries
- Torpil
- Trubochki (Russian: трубочки, "little trumpets")
References
- ↑ Good Housekeeping Institute, ed. (1966). Good Housekeeping's Cookery Book. Principal: Carol Macartney. London: The Hearst Corporation. p. 327.
External links
Cream Horn (Trubochki) Recipe on YouTube
This article is issued from Wikipedia - version of the 8/22/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.