Horn Shortbread with Cream Sandwich

Name: Horn Shortbread with Cream Sandwich
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Meringue; Some Custard cream sauce; Some Exterior decoration; 50g Cold water; 5g Caster sugar; 1g salt; 210g Low-gluten flour; 150g Unsalted butter; 1 piece yolk; 6g corn starch; 100g milk; 1gram (optional) Vanilla extract; 100g Light cream; 1 piece egg; Some Coarse sugar

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Desserts with meringue are always particularly popular, such as croissants. The INS internet celebrity horn crisp introduced today not only has a crispy crust like a croissant, but also has a creamy and creamy custard cream filling, which is so delicious that it makes you lick your fingers. And the process of opening the crisp is relatively simple, let's take a look next.

It uses a large non-stick rimless bakeware from Xuechu. The indicated amount can be made into 6-8 pieces.
A. Puff pastry: 50 grams of cold water, 5 grams of caster sugar, 1 gram of salt, 210 grams of low-gluten flour, 150 grams of unsalted butter.
B. Custard cream sauce: 1 egg yolk, 20 grams of caster sugar, 6 grams of corn starch, 100 grams of milk, 1 gram of vanilla extract (optional), and 100 grams of light cream.
C. Exterior decoration: 1 egg, 30 grams of milk, appropriate amount of coarse sugar. "

Horn Shortbread with Cream Sandwich

1. Make meringue dough: Prepare the ingredients for meringue, and the butter does not need to be softened in advance.

Horn Shortbread with Cream Sandwich recipe

2. Cut the butter into small pieces and stir in the low-gluten flour.

3. Melt sugar and salt with cold water, pour it into butter and flour, knead it by hand to form a dough, roll it into a thick piece, put it into a sealed bag, and freeze it in the refrigerator for 10 minutes.

4. Next, we are ready to make custard sauce.

5. Mix the egg yolk, caster sugar, cornstarch and milk. Heat on low heat and keep stirring until it is viscous. Then, remove from heat. Add vanilla extract and mix well. Cover with plastic wrap and store in the refrigerator.

6. Open the pastry: Roll the frozen pastry dough horizontally into a rectangular shape, and fold it in three as shown in the figure.

7. Roll out the three-folded dough again in the longitudinal direction, and continue to fold in three-folds, repeating five or six times.

8. Put the folded pastry into a fresh-keeping bag and put it in the refrigerator to freeze and relax for half an hour.

9. Custard Cream Sauce: Dispatch the whipped cream to seven, which is the state shown in the picture.

10. After the chilled custard sauce is sifted, mix it with the whipped cream and put it in the refrigerator.

11. Horn pastry shaping: Roll out the frozen and loose pastry dough into a rectangular shape and cut into even thin strips.

12. Making rolls: roll the tin foil (or high temperature resistant tarpaulin) into a tube shape. The supporting force of the tarp is better than the tin foil. If the tin foil tube is used alone, it will easily collapse after heating. It is best to add another piece of paper to the inner layer of the tin foil and roll it together into a tube. Pinch one end of the tin foil into the state shown in the figure, and fix it. If you use a tarp, you can ignore this step.

13. Shaping: Wrap the strips of pastry on the cylinder.

14. Decoration: Mix the eggs and milk for decoration evenly, and brush on the horn crisps.

15. Roll it in sugar and shake off the excess (the more sugar is not the better, the bottom does not need sticky sugar, so as not to melt and change color when baking).

16. Place the horn crisps on a non-stick baking tray, leaving a little room for expansion in the middle of each.

17. Bake: Put it in the preheated oven, and bake for about 20 minutes at 190 degrees. The specific time and temperature can be adjusted according to the actual oven temperature of different ovens.

18. After baking, take it out and put it on a drying net to cool.

19. Pull out the tin foil tube, put the custard cream filling into the cut-out piping bag, and squeeze it into the middle.

Tips:
The baked horn crisp can be sealed and stored for 3 days, but if it is stored for too long, the pastry will not be crispy, so it is best to eat it the same day. If you make a large batch at one time, you can put the horn crisps before baking in the refrigerator and store them for 1 to 3 months.