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Caramalised puff pastry horn




Source of Recipe


Chris & James Tanner, 'Tanners', Plymouth


Recipe Introduction


with Bramley apple compote & clotted cream
(The puff pastry horn needs to be made in advance)


List of Ingredients




4oz (110g) puff pastry
2 large Bramley apples
2oz (55g) clotted cream
2tsp demerara sugar
1 vanilla ood
0.5 teaspoon cinnamon
Unsalted butter
1oz (25g) icing sugar
1fl oz raspberry coulis
2oz (55g) plain four
1 egg

Recipe



* For the puff pastry horn, roll out the puff pastry to no more than 3mm thick. Cut into strips about 12ins long by 0.5 inch wide. Wrap around puff pastry horn mould, egg wash, dust with icing sugar and refrigerate for a minimum of 30mins.
* In a pre heated oven, 200°C (400°F, gas 6) cook the puff pastry horn on the mould for 8-10mins until golden brown. Alternatively, you can buy these horns ready made in a supermarket.
* For the apple compote, peel and chop the apples. Place in a heavy bottomed saucepan with demerara sugar, butter and cinnamon and the split vanilla pod. Add 1fl oz water place on the stove to simmer.
* Take the puff pastry horn out of the oven and allow to cool for a few minutes before carefully removing the mould.
* Fill the puff pastry horn with apple compote. Put a little apple compote in the middle of a serving plate, put the horn on top, decorate with a little raspberry coulis, garnish with clotted cream and dust with icing sugar.