INSTRUCTIONS
launch by preparing the custard cream( crema pasticcera)
Warm up the milk until hot( not boiling).
In a medium sized visage, whisk the egg thralldom with the sugar, vanilla excerpt and flour, until light and ethereal.
Add the milk some at a time while whisking, making sure there are no lumps.
Place the visage over medium heat and stir continuously until it reaches a slow pustule. The cream will cake, so be careful not to let it stick to the bottom. Lower the honey and cook for a couple of further twinkles, until you reach the desire consistence.
Pour the cream in a glass coliseum, cover with plastic serape and let it cool down. Chill for at least one hour.
For the confection cornucopias
Preheat the roaster to 400 °F( 200 °C).
Sprinkle some sugar on the counter and on top of the air confection and roll it out to a cube about 9 by 12 elevation.
Cut into 12 stripes( about 1 inch thick). Easy way to do it cut the confection in three corridor, and also each part into four strips.
Roll each strip onto a cornucopia earth( conical in shape). The confection has to lap( about half of the length).
Place on a baking distance lined with diploma paper with feel( end of the strip) side down.
Beat one egg with one teaspoon of water. Encounter smoothly each confection cone with the egg marshland.
Make sure you keep the egg wash down from the earth. It’ll make it harder to remove the confection cornucopia from the earth formerly ignited.
Singe at 400 °F( 200 °C) for about 15- 20 twinkles until golden on top.
Let them cool down for a couple of twinkles and gently remove from themold.However, you can press in the earth a little( to make the circumference lower) and veritably gently turn it inside the confection until it comes off, If the confection sticks to the earth.
Before serving, fill with the cream using a pipeline bag. Sprinkle with pulverized sugar if you like.
enjoy!