200 g Cake Mix for Crème Patisserie
500 g banquet flower
6 g instant yeast
A little bit of Icing Sugar
9 g salt
30 g unsalted butter
325 g milk
500 ml water
Fill a bowl with 500 grams of flour, 6 grams of yeast, 9 grams of salt, 30 grams of butter and 325 grams of milk. Knead this with the dough hook for 10-15 minutes until a smooth dough doesn’t stick on the side of the bowl. Put the dough in an oil greased bowl and turn it at least once to make sure all sides are covered with oil.
Cover the bowl and let the dough rise at room temperature in approx. 60 minutes until double in volume.
Preheat the oven to 210°C.
Roll out the dough and cut out strokes of approx 0,5 cm wide. Wrap the strokes around the greased horns so you can get a horn of dough.
Let the dough rise for another 20 minutes under a tea towel.
Bake the cornets off in 15 minutes and let them cool down on a cooling grid.
Prepare the 200 grams of the Cake Mix for Crème Patissière as indicated on the package.
Put the decorating tip in the decorating bag and fill it with cream. Pipe the cream into the cornet and decorate it with a little bit of icing sugar.