While waiting for the results of my oral, I cook .... And I work also anyway ... I love the oriental cooking. Spices, dishes, cakes, cookies etc ..... since the time I wanted to try the pastry, but I had the impression ...

Cornes From Gazelles

While waiting for the results of my oral, I cook .. .. And I work too anyway ...

I love oriental cuisine. Spices, dishes, cakes, cookies etc ..... since the time I wanted to try the pastry, but I felt it was very long. Admittedly, for this recipe it takes a little time but it can be a nice activity to do with his daughter and it's still not that long !!!!!

It is important that pulp is very fine, spread a second time round cut and especially good adhesives.

INGREDIENTS:


250 g T55 flour


1 pinch (s) salt



50 g of butter


50 g of milk


1 egg (s)



10 g of sugar


150 g of almond powder


150 g of sugar



2 egg white (s)



1 tbsp. to c. of cinnamon


of orange blossom water



icing sugar.



Pour the flour, salt and cold butter into the bowl. Set the timer to 30 seconds and speed to 1.



Add milk, egg and sugar. Set the timer to 30 seconds and press the kneading button. Shoot the dough and let it rest for 30 minutes in a cool place.



Make the stuffing Put all the ingredients in the bowl. Set the timer to 30 seconds and the speed to 2.



Press the TURBO button for 5 seconds. Shoot the stuffing and place it in a cool place.



Preheat your oven to 180 ° C (tea 6) and place your SILPAT fabric on the perforated plate. Finely lower the dough and cut out circles using the 6 cm plain cutter. Stretch each puck to give it an oval shape. In the pastry bag with sleeve # 9, place small dough pieces in the center of each oval. Brush the edge with egg yolk. Enclose the stuffing by giving the biscuit a shape of horn. Place on the SILPAT cloth and cook for 8 minutes at 180 ° C (tea 6). As soon as you leave the oven, brush them with orange blossom and roll them in the icing sugar.

 Gazelle horns
 Gazelle horns
Horns of gazelles
Horns of gazelles
Gazelle horns
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