Composition / ingredients
Step-by-step cooking
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Take the finished puff pastry.
Make blanks from baking paper. Wrap the paper with foil. Fold the paper and foil in half and roll a bag out of it.
Cut the bag from the wide side so that you can put it on a baking sheet when baking.
Cut the dough into strips, grease with whipped protein.
Wind the dough in a spiral overlap.
Lubricate with beaten egg yolk, but you can not lubricate.
Preheat the oven to 200 degrees.
Put the horns on a baking sheet.
When the dough is browned, turn off the upper heating, leaving only the lower one.
Let it finally brown and remove from the oven.
Cool completely and only then remove from the mold. Remove very carefully, they are fragile.
Make meringue. Beat 3 proteins to steady peaks with powdered sugar and lemon juice.
Using a pastry syringe, insert the meringue inside the horn.
If desired, sprinkle the cone with powdered sugar.
Caloric content of the products possible in the composition of the dish
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
