Gazelle Horn (tcharek mseker)
- By Admin
- December 06, 2023
BY MAISON YASMINE
Makes around twenty gazelle horns.
CHEF'S TIP: Don’t overmix the dough to prevent the horn from shrinking during cooking.
DOUGH
300g sifted
T45 flour
3g powdered vanilla extract
1 pinch of salt
150g softened butter
50ml orange blossom water
PROCESS:
Mix the sifted flour, vanilla extract and salt, make a well and add the butter.
Rub with the palms of your hands to work the fat into the flour. Moisten with the orange blossom water until you obtain a dough that’s soft and smooth without kneading. To determine whether the dough is ready, make a small ball, if it holds and is smooth, it’s ready. Shape into 20g balls, cover and let the dough rest at room temperature while you prepare the filling.
FILLING
220g blanched almonds
80g sugar
Zest of 1 lemon
10g butter
30ml orange blossom water
PROCESS:
Blend the almonds until you obtain a powder. Place in a container, add the sugar, lemon zest and melted butter.
Gradually add the orange blossom water. The dough should hold together. Weigh out 15g and make small tubes 4cm in length.
SHAPING
On a work surface, roll out the balls of dough to form circles. Place the tubes of filling on the edge and roll while pressing lightly to form a crescent shape. Place on a baking tray and cook for around 25 minutes in a convection oven at 180°C.
Gazelle horns should be lightly browned. Remove from the oven and leave to cool.
FINISH
50ml orange blossom water
50g icing sugar
1000g icing sugar
PROCESS:
In a bowl, mix the orange blossom water with 50g of icing sugar. Dip the gazelle horns in the bowl, then place on a sheet of paper towel.
Roll in icing sugar and leave to rest for 10 minutes.
Smooth the gazelle horns, without removing all of the icing sugar. Using a sieve, sprinkle with icing sugar. Leave to dry and present in boxes.