Puff Pastry Cornets With Whipped Cream
|Puff pastry||14 Ounce|
|Egg yolk||1 Large|
|Heavy cream||1 Teaspoon|
|Meringue cream/Sweetened whipped cream||1 Cup (16 tbs)|
1 Place a rack in the center of the oven and heat to 425 degrees farenheit.
2 Line a large baking sheet with parchment paper.
3 On a lightly floured work surface, roll the chilled pastry into a rectangle 16 inches long, 9 inches wide, and 1/8 inch thick, keeping the corners at sharp right angles as well as you can.
4 Using a pastry wheel, cut the pastry lengthwise into twelve 3/4-inch-wide strips.
5 Brush the strips lightly with water.
6 Damp side out, press the end of the first strip onto the small end of a mold, leaving the remainder of the strip resting on the work surface.
7 Turn the mold to wind the strip onto it, slightly overlapping the strip onto itself and winding at a slight diagonal, pressing the end of the strip to the coil with water.
8 Place on the baking sheet, sealed end down.
9 Repeat with the remaining pastry strips and molds.
10 Freeze until chilled and firm,for about 15 minutes.
11 In a small bowl, beat the yolk and cream.
12 Brush the tops of the pastries lightly with the yolk mixture, being careful not to let any excess glaze drip onto the parchment.
13 Bake until the pastry is set and lightly browned,for about 15 minutes.
14 Remove from the oven.
15 Using kitchen towels to protect your fingers, slip the pastries off the molds and back onto the baking sheet.
16 Continue baking until the horns are crisp and golden brown,for about 5 minutes. Cool completely.
17 Just before serving, transfer the meringue cream to a pastry bag fitted with a 9/16-inch-wide French star tip, such as Ateco Number 865.
18 Pipe the cream filling through the large end into the horns, making a swirl at the finish.
19 Serve chilled.