Creamhorn & Swiss cream lime
Creamhorns (10 pieces)
Lime juice 35g
Lime zest 7g
Vanilla 1 stick
Egg yolk 71g
Cream powder 28g
Whipped cream 200g
Meringue straws or drops 40g
Lemon curd 30g
Cream Swiss lime: Heat the milk, lime juice, lime zest, together
with 36 grams of sugar. Mix the cream powder with the remaining
sugar and egg yolk and add to the milk lime mixture. Cook till
100°C (as a custard cream), and let it cool down. Mix all gently
with the whipped cream.
Fill the creamhorns with the mixture and decorate with the lemon
curd, candied lime, and meringue decoration.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page