111 calories, 9 grams fat
That flaky cone with a delicious, cloud-like sweet butter cream filling that made everything look infinitely better. If you are a kid from the 40s down, you would know about this little treat that filled a day with goodness – and made any occasion, celebratory. Such is the fascination with this conical treat that even today we can recognise it from afar – and instantly be reminded of the delicious taste.
FOR THE PUFF PASTRY
300ml Chilled Water
FOR THE CREAM FILLING
Madagaskar vanilla and cream cheese.
375g icing sugar
Gianduja Chocolate and caramel.
375g icing sugar
Puff Pastry
Process:
Prepare dough with milk powder sugar salt flour butter with chilled water.
Add the lemon juice and mix well to form a smooth dough.
Flatten the dough into square shape and keep the dough in the freezer for 6-8 hours.
Prepare thin butter block
Laminate the dough with butter and give one single fold and three double fold.
Store in the freezer for 30 minutes in between each rolling.
CREAM FILLING
Process:
Cream butter and Icing sugar till light and fluffy
Add the vanilla bean.
Add the cream cheese in room temperature and blend it well.
Fill in the prebaked horns made with puff pastry.
Gianduja Chocolate and caramel
Process:
Cream butter and Icing sugar sieved with cocoa powder till light and fluffy
Add the Hazelnut paste and blend it well.
Fill in the prebaked horns made with puff pastry.