Crispy Cornets with Coffee Cream

Category: Confectionery
Crispy Cornets with Coffee Cream

Ingredients

Dough:
flour 80 g
powdered sugar 70 g
butter 70 g
proteins from 3 eggs
Cream:
cream 10% 50 ml
cream 33% 250 ml
glucose syrup (molasses) 2 tbsp
carob 1 tsp
freshly ground coffee 1 tbsp

Cooking method

  • 1. Mix icing sugar with softened butter. Add flour, stir well. Stir in proteins last.
  • 2. On a baking sheet lined with baking paper, spread the dough with a spoon in thin round "cakes" with a diameter of 8-10 cm at a considerable distance from each other. Bake at 210 degrees for 5-7 minutes (until golden brown). Form the cornets immediately after baking and allow to cool completely.
  • 3. Cream:
  • - Boil 50 ml of cream and brew strong coffee, let it brew and strain;
  • - Boil 250 ml of cream (33% fat), add molasses, coffee. carob and boil until thick. Refrigerate for complete cooling.
  • 4. Fill ready-made cornets with frozen cream and garnish with coarsely chopped nuts.

The dish is designed for

18-20 pcs

Cooking program:

oven

Note

Very tasty and not laborious to prepare dessert. It goes well with a strong cup of coffee.
Cook with love and bon appetit!

Arka
Mmm! Delicious! Cornetics are good!
And who is a carob?
Omela
Marish, Amazing tricks !!! And the name is so sonorous - korntiki !!

Quote: Arka

And who is a carob?
Oh-oh-oh, I know !!! These are carob fruits - an analogue of cocoa !!!! Only sweeter and healthier !!! I just bought it yesterday ..
nut
And where is this animal for sale with us and how it looks Every day, then all some intricate, foreign animal - well, some kind of nightmare I recently bought myself a pomegranate narsharab and I don't remember where to shove it, but here again a novelty
Arka
Nut, narsharab is perfect for meat such as lamb, beef, can be added to kharcho
Twist
Girls, thanks! Everything in these tricks is good, only they are eaten very quickly.

Nut, but carob looks like cocoa powder. Almost the same color. And I bought in the online spice store.
Alexandra
Twist - Marina, the recipe is very exquisite! It's a pity, the photos do not convey all the colors and nuances of your masterpieces

Mistletoe, but I would not agree with the opinion that carob is healthier than cocoa. Cocoa contains powerful antioxidants, valuable vitamins and minerals, and even endorphins. Let them somehow coexist peacefully
Twist
It's a pity, the photos do not convey all the colors and nuances.
Alexandra, I try to squeeze the maximum out of an old camera. After all, I want the dish in the photo to look appetizing and attractive. Alas, it doesn't always work out.
Alexandra
Marina, such beauty is worthy of a new camera - you can organize yourself a gift from family + friends + colleagues for some regular holiday
Twist
Alexandra, I have even decided which one to buy. Let's just master our daughter's prom.
Alexandra
Great! Your masterpieces are worthy of a visually accurate presentation!

My family for the last NG gave me, I am very grateful to them, I began to slowly learn to master it
lesik_l
Quote: Twist

And I bought in the online spice store.

Share a link, please
Twist
lesik_l, I throw the link

🔗
Inna2011
Please tell me if carob can be replaced with cocoa and molasses with sugar.
Twist
Inna2011, good evening! Carob can be substituted for cocoa. Molasses is a little trickier. If you replace it completely with sugar, it will be, in my opinion, too sweet. Plus, due to its properties, molasses makes the structure of the cream less "fluid".
I would try honey + sugar (50-50) and either heat it a little longer or use a thickener. For example, a little cornstarch.
Crochet
Quote: Twist

Mix the icing sugar with softened butter. Add flour, stir well. Stir in proteins last.

Marisha, I understood correctly, do not stir in whipped proteins? And with a mixer, is this mona dough to be hammered or is manual kneading here meant?
nut
Kroshik - it seems to me that such is the amount of flour + everything else will simply be smeared on the walls of the mixer, but for me it is also incomprehensible about proteins
Twist
Kroshik, nut, girls, nothing is whipped here, but simply mixed until smooth. I knead with either a whisk or a spoon, the whole process takes 5-7 minutes. The dough is liquid, flowing, practically does not rise in the oven, only slightly increases in size (diameter).
As a result, flat cakes are obtained, the edges are golden, and the middle is lighter. While hot, they can be shaped like a tube, cornet, boat. But as soon as they cool down, they begin to crumble. So you need to fold them quickly. I just take the baking sheet out of the oven and remove it one at a time and immediately shape it, then remove the next one.

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