Cognac tubes

4 servings

30 minutes

The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.

Energy value per serving

• Calories: 685
• Proteins: 9.5g
• Fats: 42.5g
• Carbohydrates: 61.7g

Ingredients

• Butter: 180 g
• Powdered sugar: 60 g
• Condensed milk: 40 g
• Cognac: 40 g
• Wheat flour: 200 g
• Milk: 250 ml
• Chicken egg: 1 pc
• Baking powder: 1 tsp
• Salt: 0.3 tsp

Cooking steps

1. Mix the dough (200g flour, 250ml milk, 3 tbsp melted butter, 1 egg, 1 tsp baking powder, 1/4 tsp salt), pipe it onto a parchment-lined tray in small portions using a piping bag - the dough will spread.

   Required ingredients:

   • Wheat flour: 200 g
   • Milk: 250 ml
   • Butter: 180 g
   • Chicken egg: 1 piece
   • Baking powder: 1 teaspoon
   • Salt: 0.3 teaspoon

2. Bake in an oven preheated to 180°C for 4-5 minutes until golden brown. Remove and wrap the baked circles in a cone while they are still warm.

3. Make the cream: beat powdered sugar (60g) with butter (120g), then add condensed milk, and very carefully add cognac. Chill the finished cream slightly.

   Required ingredients:

   • Powdered sugar: 60 g
   • Butter: 180 g
   • Condensed milk: 40 g
   • Cognac: 40 g

4. Fill the cooled horns with cream using a piping bag. Decorate to taste.