Recipe source: Rodica Godlewski
Since I'm a big fan of Rodica's photos, I've invited her to do a recipe exchange, when we choose a recipe from each other's page then prepare and take pictures from the result in our own way.
Her Instagram is not about recipes, since she is a photographer and her style is dark photography, mainly in food, home and travel topics. Here is the picture with her own cream horns... I fell in love with this dessert for the first time! Check her great shots by clicking on the link above.
She was so nice and sent me the recipe of her wonderful Lemon cream horns, and allowed me to share this secret with you in this post. I won't be able to take better pictures than her professional photos, but I try to show how I served this treat.
Lemon pastry cream
- 4 egg yolks
- 65 g sugar
- Zest of 2 lemons
- 30 g flour
- 1 tbsp corn starch
- 270 ml milk
- 1 tsp vanilla extract
- 250 ml whipping cream
- Puff pastry
- Icing sugar
- For the lemon pastry cream beat the egg yolks with the sugar until it will be pale in colour, then add the zest of the lemons and whisk in the flour and the cornstarch.
- Heat up the milk in a saucepan until it starts to boil, add the vanilla extract and then incorporate the milk mixture into the egg mixture. Boil it on low heat until it starts to thicken while stirring constantly.
- Take off the stove and cover the cream with cling film, so a crust doesn't form on the top. After it cools down refrigerate overnight.
- On the following day incorporate the whipped cream in the chilled lemon cream.
- For the horns use puff pastry: cut it into small strips and roll around the butter and/or parchment paper-covered cream horn moulds. Bake them at 220 °C till they become light golden brown.
- After the horns cooled down, take the mould out and fill them with the cream. The easiest way is to use piping bags for filling the pastry horns.
- Sprinkle them with icing sugar before serving.
If you would like to see what Rodica chose in this recipe exchange, just click here.
I'm so lucky that Rodica sent her secret recipe to me, and let me share it with you! I hope we can do some exciting recipe exchanges in the future as well!