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Ингредиенты
- 350 gm flour
- 1/2 tsp salt
- 50 gm chilled shortening
- 175 gm chilled butter - diced
- 6 Tbsp. iced water (approximately)
- 1 tsp lime juice
Инструкции
- Method:SIFT (A) into a mixing bowl. Rub in shortening. Add diced butter and rub till mix resembles breadcrumbs. Fold in water to create a smooth dough. Turn dough onto a floured surface. Shape into a flat piece. Wrap in cling film. Refrigeratethe dough for 30 min.
- Roll out pastry into a rectangular shape of about 3mm thickness. Cut into straight strips of 2.5cm wide. Brush lightly with beaten egg white. Grease cream horn moulds. With the damp side inwards, turn the strips carefully around the greased moulds.Start with the pointed end of the mould and make sure which the strips overlap the ends.
- Place on a greased baking tray. Brush lightly with egg white. Sprinkle some almond nibs over. Bake in a preheated oven at 200 degrees C for 10-15 min or possibly till crisp and golden. Allow to cold. Keep in an airtight container before use. Just before serving, fill the cones with filling and refrigeratein the fridge.
- Creme Patisserie Filling Ingredients:Part (A):55g custard powder30g corn flour125g castor sugar
- Part (B):375ml UHT milk280ml water110g butter2 egg yolks - beat to blend1/2 tsp vanilla essence
- Part (C):Beat up to create a meringue:1 egg white25g sugar
- Method:MIX (A) and (B) together in a heatproof dish. Place the heatproof dish over a deep saucepan filled with water. Bring water toa boil in the saucepan. Keep stirring the custard with a balloon whisk till thick. Don't let it boil.
- Bring custard away from fire and add the meringue while custard is still warm. Beat in with a balloon whisk. Leave to cold slightly.
- Put custard into a piping bag fitted with a star nozzle. Pipe out custard cream into the empty cones. Keep in the fridge to refrigeratebefore serving.
- Tuna Mayonnaise Filling Ingredients:1 tin tuna mayonnaise - refrigeratewell
- Method:FILL up cones with filling just before serving and keep chilled in the fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 2 servings | |
| Calories 1486 | |
| Calories from Fat 859 | 58% |
| Total Fat 97.69g | 122% |
| Saturated Fat 51.04g | 204% |
| Trans Fat 8.36g | |
| Cholesterol 188mg | 63% |
| Sodium 1091mg | 45% |
| Potassium 211mg | 6% |
| Total Carbs 133.81g | 36% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.57g | 0% |
| Protein 18.83g | 30% |
