Kremrole - Cream Horns

1. Horns

puff pastry 1.1 lb (500 g) • all-purpose flour / plain flour • unsalted butter

Divide puff pastry into two equal parts. On floured board roll out one part of pastry into sheet cca 40x30 cm. With ruler cut slices 40 cm long and 3 cm wide. Spread metal tubes (lenght 9,5 cm) with butter.

2. 

Wrap strip of puff pastry around the tube. Start to wrap from broader part.

3. 

Gradually, by partial overlapping already wrapped dough, wrap the whole tube - create kremrole.

4. 

chicken egg 5 pcs

Beat the eggs and divide egg yolks and whites. Set the egg whites aside, filling will be prepared from them afterwards. Whisk the egg yolks and spread over the kremrole. Place them onto baking tray covered with baking paper.

5. 

Bake in preheated oven at 355°F (180°C) for about 15 minutes.

6. 

Remove still warm kremrole from the metal tubes. Process second half of dough.

7. Egg whites foam filling

sugar granulated 10.5 oz (300 g) • water 5.25 tbsp (80 ml)

Cook the sugar with water into the sticky syrup (15 minutes).

8. 

Whisk the egg whites till stiff peaks form, pour in hot syrup and next, whisk in double boiler (over steam) (cca 15 minutes)...

9. 

... until egg whites foam thicken and become glasslike.

10. Filling of kremrole

Fill the confectionery bag with warm egg whites foam.

11. 

Stuff the kremrole with filling.

12. 

Keep kremrole in a cold place until serving.