Puff pastry cones with advocaat cream

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 1 pack of (5 slices; 300 g) deep-frozen puff pastry
  • 250 g Whipped cream
  • 2 TABLESPOONS Sugar crystals
  • 1 package Vanillin sugar
  • 4 TABLESPOONS Egg liqueur
  • 7-10 Tbsp extra strong aluminium foil
  • baking paper

Directions

  1. 1

    Place puff pastry slices next to each other on the work surface and allow to defrost. In the meantime, cut two circles (26 cm Ø) from the aluminium foil and quarter them. Turn each quarter into a bag and press them together at the openings. Press the remaining aluminium foil together and put it into the bags. Place the puff pastry slices on top of each other and roll out to a square (approx. 30x30 cm). Roll out eight strips with a pastry wheel. Coat the edges of the strips and aluminium bags with cold water. Wrap one strip of dough each, starting at the top of the bag, spirally around an aluminium bag and press lightly on the edges. Place the bags on a baking tray lined with baking paper. Spread with two tablespoons of cream, sprinkle with decorating sugar and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Remove the aluminium bags immediately after baking. Let the puff pastry bags cool down. Whip remaining cream and vanilla sugar until stiff, stir in egg liqueur. Pour the cream into a piping bag with a star-shaped spout and squirt into the puff pastry bags

  2. 2

    Dishes: Waechtersbach

  3. 3

    Cutlery: Carl Mertens

Nutrition Facts

KCAL
290 kcal
CARBS
20 g
FATS
21 g
PROTEINS
3 g