1. Roll the pastry into a rectangle.
2. Flour a sharp knife and cut the pastry into six strips
3. Wrap a strip around each tin starting at the pointed end and being careful that the pastry does not come over the tin
4. Leave the horns in a cool place for a half an hour
5. Put them on a baking tray which has been rinsed with water
6. bake them at 205 degrees centigrade for 10 to 15 minutes until they are golden brown.
7. Remove the shapes and cool the pastry horns on a wine tray.
8. when cold put very little sieved jam into each point
9. Dilute the rest of the sieved jam with a few drops of water so that it is of a brushing consistency
10. whip the cream until it will hold its shape
11. whip the egg white stiff and fold it into cream
12. put the cream into a forcing bag with a star nozzle
13. Pipe it into the horns. Brush the surface of the pastry with the apricot glaze.
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