Czelli recipe · Cakes and pastries
Watch the video
Mini chimney cakes with pistachio cream
No ratings yet — be the first!Soft, buttery dough, a crunchy sugar coating and a silky pistachio cream in a truly special dessert. With Czelli plain flour you can make a spectacular festive bake that is both elegant and homely.
Save
- Serves
- about 15–17 pieces (for 12–13 cm tall cones)
- Resting
- Overnight
- Baking
- 180 °C
- Baking time
- About 15 min
Method
13 steps- Knead the dough the afternoon before. mix everything except the salt and the butter, then cover and rest for about 40 minutes.
- Then knead in the salt and the butter as well. You get a slightly sticky, softer dough.
- Rest the dough at room temperature for 3–6 hours, and when it has grown by about 20–25%, put it in the fridge overnight.
- If you make it with yeast, use ½ cube of fresh yeast in the dough, without activating it first.
- Rest the dough in the fridge overnight, then shape and bake it the next day.
- The next day, roll it out on a floured surface to about 5–6 mm thick, then cut it into finger-thick strips.
- Wind the dough around cream-horn moulds lightly brushed with butter, leaving a gap of about 2–3 mm between the strips.
- Place them on a tray lined with baking paper and leave to prove fully.
- Before baking, brush thinly with butter, then roll in sugar.
- Bake lying down in an oven preheated to 180 °C, where they turn golden brown in about 15 minutes.
- While still warm, carefully slide them off the moulds and leave to cool.
- For the cream, whip the cream with the mascarpone and the sugar to stiff peaks, then fold in the pistachio paste.
- Fill the cooled pastries; if you like, sprinkle with chopped pistachios and freeze-dried raspberries.
Video recipe
Watch it on video too
Follow it step by step — even in the kitchen, on your phone.
Ratings and experiences
How did yours turn out?
Nobody has rated it yet. Bake it and be the first to tell us how it went!
