Lightly dust the work surface and rolling pin with a touch of flour and roll the pastry out in a rectangle shape about 40cm by 16cm and allow to rest.
Carefully cut strips of pastry about 2cm wide and 40cm in length. Lightly brush each strip with a touch of cold water.
Starting from the base, very carefully roll out the pastry around the moulds. Try hard not to pull and stretch the pastry.
When all the moulds have been lined with the pastry, brush the top side with cold water and dip in the granulated sugar. This should hopefully give you a lovely crisp sugar coating when the cream horns are cooked.
Place the pastry horns on the baking tray sugar side up and bake in the centre of the pre-heated oven for about 20 minutes.
Remove the pastry horns from the oven and allow to cool before removing the moulds. Pipe a touch of jam into the bottom of each pastry horn.
Prepare the chantilly cream and spoon into a large piping bag fitted with a star tube. Neatly pipe the cream into the cream horns.
Podimas Below preparation of Podimas Serves 3 to 4
Ingredients for Podimas
Potato – 4 to 5 Medium sized
Ginger – 1 inch piece
Green Chillies – 1 or 2
Lemon Juice – 2 tsp
Oil – 3 […]
Lemon Meringue Pie Serving Size: 4
1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups hot water
3 egg yolks, slightly […]
Fish Molee (Fish Curry in Coconut Milk) Serving Size: 4
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
Cucumber Khichadi Serving Size: 2
Cucumber - 1 big
Thick Curd - 1 cup
Salt - to taste
To grind to a coarse mixture:
Green Chilli - 1
Grated Coconut - 1/3 […]
Fish Masala Pickle Serving Size: 1 jar
Seer Fish (Neyimeen) - 1/2 kg (chopped and cleaned)
Red Chilly Powder
Gingelly Oil - 4-5 tbl […]
Viennese pudding Serving Size: 4
Ingredients: Viennese pudding:
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
scant 1/2 (us) cup (100 ml) water
300 ml milk
4 pieces plain cake or […]
Meat Loaf with Roasted Tomatoes
Serving Size: 6
1/2 cup ketchup
2 tablespoons dark brown sugar
1/2 cup old-fashioned rolled oats
1/4 cup whole milk
2 large eggs, lightly […]
Jackfruit Unniyappam Serving Size: 9
Ripe Jackfruit boiled(Chakkakuru) 1 cup
Rice Powder 2 cup
Grated Coconut […]
Combination of ada mangai and avakaya Ingredients:
Raw Mango – 1/2 kg
Green Chilly – 5-6
Salt to taste
Any cooking oil – tbsp (preferably gingelly oil or Nallenna)
Fenugreek seeds/Uluva – 1/4 tsp
Mustard – 1 […]