CookEat Recipe
Cannelons with Whipped Cream
Spiral puff-pastry tubes baked around removable forms, cooled and filled with cold vanilla whipped cream, finished with a light dusting of icing sugar.
Method
Steps
Step 1
Prepare six clean, oven-safe cylindrical pastry forms about one inch across, with exposed ends for removal. Plan a pastry-covered span of three and a half inches on each. Preheat a conventional oven to 200°C.
Step 2
On a lightly floured work surface, roll the half pound of cool raw puff pastry to a quarter of an inch thick. Cut it into bands half an inch wide.
Step 3
Lightly moisten one side of each band with water. Wind the bands around the forms in spirals, with the moistened side facing outward and adjacent edges slightly overlapping, covering the working span without stretching the pastry.
Step 4
Place the wrapped forms on a lightly wetted baking tin and brush the outer pastry surfaces with beaten egg. Bake for about twenty minutes, continuing as needed until the tubes are well puffed and golden and the inner pastry layers are cooked through rather than damp or pasty.
Step 5
Let the baked tubes rest for six minutes. When safe to handle, gently release and slide out the forms without crushing the pastry. Leave the empty shells on a rack until completely cool.
Step 6
Keep the finished vanilla whipped cream covered and refrigerated at 4°C (40°F) or below until needed. Fill the completely cooled tubes with the cold cream. Arrange on a serving dish with a clean folded napkin, sprinkle a little icing sugar over them and serve promptly.
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