- A 400 g package was made of pie
- 150 g butter 82% fat
- 250 g old
- 250 ml of water
- 300 ml milk
- 2 yellows
- 100 g white chocolate
- 4 sachets of vanilla sugar of 8 g
- 30 g starch
- The squares of baking paper
- 200 ml of whipped cream
- 50 g minced pistachio
Over the white chocolate, break the pieces, put a little milk. Microwave for one minute, then mix. Add the yellows, starch and vanilla sugar (if you opt for vanilla essence replace it with normal sugar). Homogenised.
Put the rest of the milk in a saucepan, and place it on a small fire. When it shows signs that it has reached the boiling point, pour all the chocolate paste made beforehand, then mix continuously with a whisk until the cream thickens. After thickening, keep on the fire stirring diligently for two to three minutes to cook the yolk and starch well. Allow to cool.
In a large frying pan, pour 250 g of sugar. Put on high heat and leave to caramelized. When the sugar starts to become liquid, mix to avoid burning and implicitly the bitter taste. After you have obtained a beautiful copper color, pour the water and boil 5 minutes to dissolve all the caramel.
You need to get a consistent syrup, like a more liquid honey. If you notice that it starts to form sugar crystals on the surface it means that you have boiled too much, but it is not the problem, pour some more water into it and it will be solved.
Melt the butter.
Unpack the package with pie sheets. It is important that the pie sheets are not broken in the areas where they have been folded, otherwise it is possible that cornets will not come out. Cut 10 cm wide strips. You will most likely get 3 such pieces. The fourth one stays smaller and I don’t use it because the cornets are too small, but it can be used if you want.
Take one strip, anoint it with melted butter. Above you put another strip on which you brush the butter, and then overlap another one. From one end bend the sheets, so that you get a triangle, grease again with butter, and then fold the whole ribbon into triangles. You will of course get a larger triangle, which must be cut in half. Two smaller horns come out. They open very easily in the middle, because there you have not brushed butter. To maintain its shape during baking, inside the cornet you will fold the pieces of baked paper.
Do the same, until you finish all the stages.
After you have finished, place them in the tray, and once more anoint with butter to get a nice color.
The cornets are baked at 160 degrees Celsius for about 30 minutes or until they are golden and crisp. Let it cool down.
In the meantime, vanilla cream will become a sticky pudding. Add the remaining melted butter over it to make it crumbly. If for some reason you have not much butter left, then melt a little. Mix. At first the cream seems to cut, but do not be scared, insist with the mixer until it becomes homogeneous. Transfer to a post with a small handle, or a plastic bag, which you can later cut into a corner.
After the croissants have cooled a little, remove the papers from the inside and one by one, dip them in the caramel syrup. Drain them and place them on a platter.
It is very useful to arrange them side by side in a circle, with all the cups facing outwards. When you have finished the circle at the base of the platter, arrange another layer of bugles above it, and so on.
Fill all cups of cornet with vanilla cream. This will get you out of the way very easily, due to mixing with melted butter, and because of the beautiful arrangement on the plate, you should not even touch them once, while working.
Decorate each cornet with a whipped hazelnut, then with a little chopped pistachios.