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Loading ... Summer Cornets Susie
A month ago, back from holiday in Israel, my sister told me strange metal cones saying: "I do not know what for, but you I am sure you will find!". This recipe by Jacques Pepin is ideal for use these molds, but if you do not have it, the dough can be shaped in corollas in tight in the back bowls .. two presentations for the same recipe .. who says better!
(for 8 cones) - 90g melted butter
- 90g sugar
- 0.5 cc vanilla powder or liquid
- 1 egg white
- 45g flour
- Décor: sweetened whipped cream, assorted fruit, sugar
In a medium saucepan, melt the butter over low heat and remove from heat and add the sugar to the butter while still hot. Mix with a whip a few seconds. Add vanilla and egg white and whisk again a few seconds. Stir in flour and whisk until the mixture is smooth you have to make a batter a little thick but fluid.
Draw 4 circles about 12 cm on a sheet of parchment paper in the space well and cover the baking sheet from oven with this sheet returned. Place on each circle about 1.5 cs pulp cones for crisp lace or tile type 2 cs for cornets thicker type tiles and spread with the back of the spoon making circles wider.
Oven and bake about 10 minutes watching the end of cooking: the round should be golden. Remove the plate from the oven and let "rest" 1 to 1.5 minutes before taking off each round (1 at a time otherwise they immediately harden and become impossible to cast!) And the apparent wind golden face on mold cornett trying to work quickly and tighten up without breaking the dough.
It is possible to replace the "real" cornet molds produced by molds cardboard fort or simply drive without a cornet mold but in this case, it is wise to place inside a thick coil of crumpled foil to help to keep in shape.
Allow to cool and harden for about 10 minutes before removing the horn.
Book in an airtight container (the cones can be prepared several days in advance and if they stay crisp well to protect from moisture).
My little trick: I deposited on absorbent paper as soon as I removed the mold: some fat is absorbed and remain well hornists crisp!
Dressage
Fill the cone of whipped cream with a bag with a star tube. Place the cone on the lined plate and sprinkle with fruit (here strawberries, figs, pomegranates, pistachios) harmoniously as they escaped the cornet. Add a touch of cream on the plate and sprinkle with the sugar cone of ice. Serve immediately.
My tips: to bottom of the cone a piece of fruit (strawberry or fig) before filling of whipped cream to prevent it from sinking, especially choosing a high enough glass to hold the cornet burdened by cream (my first 's is smashed to the ground before getting on the table !!!).
Then a small cut?
Source: Adapted from a recipe by Jacques Pepin (the friend Julia Child for the initiated!)
Print This Post by Gracianne
by Avital
Exactly Gracianne, and I plan to use those molds to make (although cannoli tubes are more than cones .. but as long as it's good!). I gladly invite you (very) next time I do: these facts before yesterday have already been digested: 1 on the floor, 4 for my children, 1 for my husband and the next 2 to taste children .. I have not tasted, I am forbidden sugar: ((
by Debo
It's been many years since I bave horns on these and I swear to carry out one day ...
Thank you for this reminder piqure
by Alhya
it is true that it is too tempting, the presentation that plays a lot and your plate is ultra tempting!
by Chantal33
Your horns are really great! bravo for this beautiful recipe and beautiful photos!
by Cherry
Too nice, shame I am angry with whipped home ;-(
by Mercotte
it's too funny on the post every 2 cornets certainly mine leaves are good, but brick, metal molds are the same! I'm going to test your dessert recipe with you!
by Snapulk
Very beautiful, and the association strawberries figs-aid a smooth transition in the fall
by Mariet
A small wonder your cones. I'd do a mouthful. These photos are an ordeal.
by Lolie
I often small dessert like this
Hooo it should be sweet!
I put half the sugar and half the butter for your quantities!
good but it's true that if you like sugar it does not disturb 
by Mamina
I also want to be invited with Gracianne, your horns are so successful.
by Anna
But what serves graceful!!
Next I make dinner, dessert is chosen ... even if I do not have cones (petit papa noël, when you descendras of cieeeeel)
by Anne-Sophie
Do you or I might find these molds? Israel seems very far ...
by sylvieaa
Super this recipe, you can change the dressing and garnish with the infinite.
by Avital
Cherry, this is not really a cream but a whipped cream .. however, you can always replace them with real ice!
Mercotte I saw your hornists salted .. what is funny is that I am very familiar leaves many bricks used and filled with fried potatoes, tuna, chicken etc. .. but rather made triangles in the Tunisian Jewish cuisine!
Lolie, I have not had the chance to taste the forbidden cones because of sugar, but nobody here has complained about their taste! It is the sugar in large quantities, which gives flexibility to the pulp and allow to shape at will (even easier than the tiles!) And more cones are very crisp with it!
Anna and Anne-Sophie, I think these molds are sold in mailleurduchef (expensive!) Qqepart but I read that it is possible to find in markets where there are many sellers maghrébins because I believe that 'in Morocco, there are cakes filled almond-shaped horns .. and in my opinion, they would be much cheaper! Mercotte said she has the same: perhaps learn from it ..
Thank you for your comments which are always fun to read!
by Anonymous
yum! it can also produce aluminum cones with lids of sardine cans! I galere with foil! thank you is wonderful!
Sandra that is beautiful, it looks like the cannoli ... Since I am the first pass, I am quite small.