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.
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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.
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