Cognac tubes
4 servings
30 minutes
The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.
Calories685kcal
Proteins9.5grams
Fats42.5grams
Carbohydrates61.7grams
Butter
180
g
Icing sugar
60
g
Condensed milk
40
g
Cognac (brandy)
40
g
Wheat flour
200
g
Milk
250
ml
Chicken egg
1
pc
Salt
0.3
tsp
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.
- Wheat flour: 200 g
- Milk: 250 ml
- Butter: 180 g
- Chicken egg: 1 piece
- Baking powder (raising agent): 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.
- Icing sugar: 60 g
- Butter: 180 g
- Condensed milk: 40 g
- Cognac (brandy): 40 g
4
Fill the cooled horns with cream using a piping bag. Decorate to taste.
