Chocolate Almond Cream Horns

2 hours 30 min
2 hours 30 min
Pastry ingredients:
500g x Wheat Flour
1 x Egg
1 x Egg Yolk
¾ x Water (add more if needed)
1 table spoon x Sugar
50g x Buttercup
300g x Pastry Margarine
Dark Chocolate Ganache
Almond Slices
Filling ingredients:
100g x Non-dairy Whipping Cream
1 table spoon x Instant Custard
1 table spoon x Cocoa Powder (high quality)
Mix all ingredients together, except for the pastry margarine, and knead until combined.
Set the dough aside for 30 minutes.
Roll the dough, add in the pastry margarine then fold the dough. Repeat the rolling and folding process 3 times.
After repeating the rolling and folding steps 3 times, roll out the dough and cut out long strips.
Wrap each strip around a cream horn mould.
Bake for 20-25 minutes at 180°C-200°C.
Remove from oven and let it cool.

Beat all ingredients together until fluffy.

When the cream horn pastry has cooled completely, pipe in the filing. Drizzle the dark chocolate ganache on the pastry and sprinkle almond slices on it.