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These fruit-filled horns of plenty are made with a dough that stays very crisp and is easy to shape while still hot. If you make the cookies a few days ahead of serving, be sure to seal them in a container with a tight-fitting lid, so they don’t get soggy. The hot cookies are rolled into cornets for this recipe, but they can be molded over a cup for use as receptacles for ice cream or fruit, or they can be served flat. Cornet dough 6 tablespoons unsalted butter, melted 6 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1 egg white from a large egg 3 tablespoons all-purpose flour Cornet fillingT 1 cup heavy cream 2 tablespoon granulated sugar Confectioners’ sugar for dusting (optional) Garnish Mint leaves Summer fruit assortment About 1 cup mixed fruit per cornet: pitted cherries, red currants, blackberries, raspberries, loganberries, strawberries, and blueberries 1. For the cornet dough: Preheat the oven to 375 degrees, and line a cookie sheet with a reusable nonstick cooking mat. Melt the butter in a saucepan, and while it is still warm, add the sugar, and whisk it into the butter for a few seconds. Add the vanilla and egg white, and whisk for another few seconds, then add the flour, and whisk until smooth. The mixture will still be a bit liquid. 2. Spoon heaping tablespoons of the dough onto the prepared cookie sheet, making only four cookies at a time. Using the bowl of a teaspoon, spread the cookies in a circular motion (like spreading tomato sauce on pizza dough), until each cookie is about 5 inches in diameter. Bake for about 10 minutes, until nicely browned. Remove from the oven, and let settle and rest for about 1 1/2 minutes before molding. (If molding is done too soon, the cookies will break apart.) 3. To mold, roll each large warm cookie around a cone-shaped metal cornet, or simply roll the cookies free-form into a cornet shape without the metal insert. As soon as a cornet is rolled, place a small ball of crushed aluminum foil inside to prevent it from collapsing while it dries. To make single portion cuplike receptacles to accommodate ice cream, whipped cream, or fruit, press the hot cookies, top side out, around inverted half-cup molds, pushing gently all around, so the cookies conform to the shape of the molds. Allow to cool and harden for 10 minutes before removing. 4. For the cornet filling: Whip the cream with the 2 tablespoons granulated sugar until stiff. Transfer the cream to a pastry bag fitted with a star tip, and partially fill the cornets with cream. 5. Arrange the cornets on individual serving plates. Pipe a little more cream at the opening of each cornet, so it appears to be flowing out onto the plate, and add a few cream dots around the periphery of each plate. Make an arrangement on each plate of all the summer fruits, positioning the fruits as though they were emerging from the cornet. Stick a few mint leaves into the cream dots for color, dust with confectioners’ sugar, if desired, and serve immediately. |
Summer Cornets Susie|
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