Puff Pastry Cones Food

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

PUFF PASTRY

Steps:

• For the Puff Pastry: Preheat the oven to 360 degrees. Place the puff pastry on a lightly floured work surface. Lightly dust the top of the puff pastry with flour. Use a rolling pin to roll the puff pastry into a rectangle 1/4-inch. Use a 4-inch fluted cutter to cut 8 circles from the puff pastry. Remove the scraps and space the circles 2 inches apart on a parchment paper-covered baking sheet. Combine the corn syrup and water in a small mixing bowl and mix well. Use a pastry brush to coat the top of each circle a nice, shiny glaze; it will also enhance the flavor of the baked puff pastry. Place the puff pastry circles in the oven until well risen and evenly browned 20 to 25 minutes. To keep the circles from rising unevenly, I place six 3-inch-high timbale molds (one in each corner and two in the center) on the baking sheet with the circles. Then, I place a wire rack on top of the molds. As the puff pastry rises, the rack will keep it level. You can also place another sheet of parchment paper directly on top of the puff pastry circles and bake. The slight weight of the parchment paper will keep the puff pastry even as it bakes and rises. Remove the baked puff pastry circles from the oven and place on a wire rack to cool.;

PUFF PASTRY

Steps:

• Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
• Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
• Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
• Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
• Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.