Unsweetened horns with cheese and onion cream
4 servings
60 minutes
Savory horns with cheese-onion cream are an exquisite appetizer of European cuisine, combining the tenderness of cream cheese and ricotta with the aroma of chives and chervil. Thin cheese slices baked to crispness transform into elegant horns that hide an airy and creamy filling inside. This recipe is rooted in the gastronomic traditions of fine dining restaurants where the mastery of texture and flavor combinations is highly valued. The light saltiness of the dough harmoniously complements the rich taste of the filling, creating a rich gastronomic experience. Such horns should be served immediately after preparation to maintain their perfect crunchiness. Ideal for an aperitif or light snack, revealing new facets of cheese compositions.
1
Mix butter and syrup, then add flour and salt. Then slowly beat in the egg whites and let it sit for 24 hours.
- Butter: 50 g
- Glucose syrup: 40 g
- Wheat flour: 100 g
- Salt: 2 teaspoons
- Egg white: 4 pieces
2
Beat the cream cheese with the ricotta, add cream and broth. Then add finely chopped chives, spices, and salt.
- Cream cheese: 250 g
- Ricotta cheese: 250 g
- Vegetable broth: 4 tablespoons
- Cream: 5 tablespoon
- Chives: 0.5 bunch
- Salt: 2 teaspoons
3
Preheat the oven to 180 degrees.
4
Take a stencil made of cardboard measuring 8.5 centimeters by 7 centimeters. Using the stencil, spread a thin layer of cheese mixture on baking paper, do this several times. Bake for 3 minutes, then while hot, roll the cheese rectangles into cones.
5
Fill the cones with the cheese mixture, garnish with chervil leaves, and serve immediately.
- Chervil leaves: to taste