(Gazelle horns without icing sugar)
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 T45 flour
1 pinch of salt
5g baking powder
150g butter
25g whole eggs
50ml orange blossom water
PROCESS:
Sift the flour with the salt and baking powder. Make a well then add the softened butter.
Add the beaten egg, then the orange blossom water gradually, the dough should be smooth.
Divide the dough into small balls of 20g, on a floured work surface. Leave to rest while you prepare the filling.
FILLING
110g blanched almonds
110g whole hazelnuts
80g sugar
30ml orange blossom water
PROCESS:
Mix the blanched almonds, with the hazelnuts and the sugar. Gradually add the orange blossom water. The mixture obtained must hold together enough to succeed in forming small tubes. On a floured work surface, prepare 15g tubes of filling.
FINISH
Egg yolk as required
Crushed or sliced almonds as required
Icing sugar as required
PROCESS:
Roll out the balls of dough thinly and place a small tube of almond stuffing on each of them.
Roll the dough to form a crescent. Brush with egg yolk then sprinkle with crushed or sliced almonds.
Place them on a baking tray as you go along.
Bake for around 25 minutes in a convection oven at 180°C. They should be golden when they come out of the oven. Sprinkle lightly with icing sugar.