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2 eggs
100 g powder sugar
100 g flour
400 ml whipping cream
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Whisk eggs, sugar and flower, butter a baking tray, spoon 2 tablespoons of the mixture and gently brush it to beocme circular- shaped with a diameter of about 7-8 cm. Usually on a baking tray there is room for 6 pieces. Bake at 190° C for about 6 minutes and remove from the oven; now you have to be very quick by removing the cornets one after the other using a pallet knife. Then quickly turn them around a wooden spoon to get the characteristic form. If you are not quick enough the biscuits are no longer soft enough to be shaped. It's a bit a matter of practice but it's worth while trying. Now fill the cornets with whipped cream.
Tip: Some honey or lingonberries on the whipped cream is an extraordinary treat.