Black Forest gâteau cream horns Archive
These cream horns take on the fabulous flavours of a Black Forest gâteau, with kirsch soaked cherries, chocolate and toasted almonds. For this recipe you will need 12 cream horn moulds and a...
Ingredients
- 340g/12oz strong white flour, plus extra for dusting
- 60g/2¼oz cocoa powder
- 1 tsp fine sea salt
- 400g/14oz unsalted butter, cut into cubes
- 1 free-range egg, beaten for egg wash
- icing sugar, for dusting
- 300ml/10fl oz double cream
- 250g/9oz black cherries in kirsch flavoured syrup (drained weight), 12 reserved and the rest chopped
- 2 tbsp syrup from black cherries (see above)
- 2 tbsp kirsch
- few drops of almond extract
- 50g/1¾oz icing sugar
- 50g/1¾oz toasted flaked almonds, plus extra for decoration
- 100ml/3½fl oz double cream
- 1 tsp unsalted butter
- 100g/3½oz plain chocolate
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