russian dessert Archives
Experience the nostalgic flavor of Russian cream horns (trubochki) filled with fluffy cream. Perfect for any celebration or a trip down memory lane.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at delightsofculinaria.com.
Cooking tools:
- Cream horn molds
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Oven
- Rolling pin
- Chef's knife
- Baking sheet
- Parchment paper
- Plastic wrap
- Stand mixer
- Piping bag
- Pastry brush
- Cooling rack
- Measuring spoon
- Kitchen scale
- Sifter
- Spoon
- Fork
Ingredients
- 2 1/2 sticks frozen salted butter (300 grams)
- 2 1/2 cup all purpose flour
- 1/2 cup cold water
- 1 egg
- 1/4 cup vinegar
- 2 cups heavy whipping cream
- 3/4 can sweetened condensed milk
- 1-2 teaspoons vanilla
- Powdered sugar for dusting.
- 4 egg whites
- 1 1/2 cup sugar
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 1 can condensed cream
- 2 sticks butter softened at room temp.
- 1 package cream cheese
- 8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *
- Apricot jam or preserve (or any other of your choice)
- cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)
- finely chopped walnuts or peanuts
- crushed maria's cookies or graham cracker cookies
- * You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.
More Like This
trubochki Archives
delightsofculinaria.com
cream horn Archives
delightsofculinaria.com
kievskiy tort Archives
delightsofculinaria.com
pastry dough Archives
delightsofculinaria.com
dessert Archives
delightsofculinaria.com
russian cake Archives
delightsofculinaria.com
russian sour cream cake Archives
delightsofculinaria.com
kiev cake Archives
delightsofculinaria.com