ZABOV TEMPTATIONS

CREAM HORNS

Ingredients for 6-8 servings
150 g fresh or frozen filo or puff pastry
200 g single cream
200 g milk
2 egg yolks
1 egg
40 g plain flour
100 g Zabov Classic
50 g castor sugar
6-8 metal cone moulds
50 g poppy seeds
Bitter chocolate drops
Icing sugar

Method for cream
In a small saucepan, combine the sugar and flour, add the classic zabov with 1 whole egg, and mix well. Add the previously boiled milk and cream and bring to a boil, stirring until smooth. Let cool.

Method for cream horns
Roll out the filo or puff pastry and cut into strips. Grease the metal moulds with a little oil or butter. Starting at the small end, wind the pastry stripes around the cones, making sure the rounds overlap. Brush the cones with a little egg yolk and scatter with poppy seeds. Bake the horns in a pre-heated oven at 180°C for 5-6 minutes. Remove from the oven and allow the horns to cool completely. Slip the horns off the moulds and use a piping bag to fill the horns with the cold cream. Dip the cream-filled end of each horn into the chocolate drops then dust the horns with icing sugar.