Cream Horns With Italian Meringue and Almonds!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F (200°C).

Let the puff pastry sheets sit at room temperature for 40 minutes before working with them.

Roll out one sheet of puff pastry slightly.

Cut the pastry into 6 strips, each about 1 inch wide.

Spray the cream horn molds with cooking spray.

Wrap each strip of puff pastry around the horn molds with a slight overlap.

Place the wrapped molds on a baking sheet, ensuring enough space between them.

Brush the pastry with an egg wash.

Bake in the preheated oven for 15 to 17 minutes until golden brown.

Remove the cream horn molds and let the horns cool slightly.

To make the Italian meringue, combine granulated sugar and water in a saucepan with a couple drops of lemon juice and bring to a boil for 7 minutes.

In a stand mixer, add the 2 egg whites and a pinch of salt and start beating until soft peaks form.

Add 1 tablespoon of castor sugar and continue beating until stiff peaks form.

Once the syrup is ready, slowly pour it into the egg whites while mixing on high speed.

Continue to mix for about 5 minutes until the mixture cools slightly.

Fill a pastry gun with the Italian meringue and pipe it into the cooled cream horns.

Dip the filled cream horns into shaved almonds for decoration.

Serve immediately or store at room temperature, avoiding refrigeration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens