Cornucópias with Lemon Cream Recipe
Why You Will Love This Recipe
Get ready to treat yourself to some delicious cornucópias filled with lemon cream! These cute pastry cones are packed with rich, velvety lemon goodness, and the crispy puff pastry makes every bite a delight. Whether you're looking to impress friends or just want a sweet moment to yourself, these are a must-try for any dessert lover. They’ll add a fun, elegant touch to your table that's hard to resist!
Tips for Success
• When working with puff pastry, ensure it is cold before rolling it out. This will help maintain its flakiness. If the pastry becomes too warm and soft, return it to the refrigerator for about 15 minutes before continuing.
• For the lemon cream, whisk the egg yolks with the sugar until light and creamy before adding the flour and cornstarch. This will help to create a smooth texture and prevent lumps in the final cream.
• Avoid overcooking the lemon cream; once it begins to thicken, remove it from the heat immediately to prevent curdling. Continuous stirring will also help achieve a silky texture.
Frequently Asked Questions
Can I use a different type of pastry instead of puff pastry?
Yes, you can use phyllo dough or shortcrust pastry as a substitute for puff pastry. Keep in mind that the texture and flavor will be different; phyllo will be crispier and lighter, while shortcrust will be more tender and crumbly.
How should I store the cornucopias after they have been filled?
It's best to store the filled cornucopias in an airtight container in the refrigerator for up to one day. However, the pastry may lose its crispness. If you want to make them in advance, prepare the cones and the filling separately, then fill just before serving.
What if my cream doesn't thicken properly?
If your cream doesn't thicken, reheat it gently while stirring constantly. If it's still not thickening, you can mix a little more cornstarch with cold milk and add it to the cream on the stove, cooking until it reaches the desired thickness.
Recommended Drink Pairings
- Prosecco: The light bubbles and citrus notes complement the lemon cream nicely.
- Chardonnay: A lightly oaked Chardonnay enhances the richness of the puff pastry and cream.
- Ginger Ale: The spice of ginger adds a refreshing contrast to the sweetness of the dessert.
- Chamomile Tea: Its floral notes provide a soothing balance to the lemon flavor.
- Espresso: The bold coffee flavor contrasts well with the sweetness of the cream and pastry.
Equipment:
Directions
Get the pastry cone molds here.
- Boil 1 cup of milk with half the sugar and the lemon peel.
- In a pan, add the remaining sugar with the flour and cornstarch, the remaining milk and mix, then add the egg yolks and mix well.
- Pour the hot milk into the mixture stirring constantly.
- Bring to a boil until it is thick.
- Remove the lemon peel from the preparation and transfer the mixture to another container.
- Cover it with plastic wrap and make sure it sticks to the cream top so it doesn't create a crust and let it cool.
- Preheat the oven to 200ºC or 400ºF.
- Cut the puff pastry rectangle in 2 to 3cm strips in a lengthwise direction.
- Grease the pastry cone molds with oil.
- Roll the pastry around the molds, overlapping a little.
- Place the cone molds on a tray lined with non-stick vegetable paper, with the top facing down and bake until golden brown.
- Remove from the oven and while still warm, unmold the pastry from the molds but be careful.
- Place previously prepared cream in a pastry bag with a mouthpiece and fill the cones.
- Arrange the cornucopias on a serving plate and sprinkle with cinnamon and powdered sugar to taste.
Adapted from a Recipe by: sobremesasdeportugal.com *
Nutritional Facts (Per Serving)
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