This trubochki might be hard to pronounce, but it’s definitely easy on the mouth. Its melt-in-the-mouth quality makes up for the difficulty in saying it. Guess where I first tasted this trubochki? A a restaurant? No. At a bakery? No. At a special shop? Nope. At home! I first tasted it at home because it was my husband who made it. Or at least, that’s what I thought at first. It was a pretty embarrassing story. I don’t remember Mom making it, but I did remember her making something similar. Small pastries filled with cream? Yes, I did remember. However, I knew she didn’t call them trubochki. I told my husband this thought while I was munching on his trubochki. All he did was smile and tell me, “Cream Horn?” And the light bulb just shone brighter.
So I was able to eat trubochki when I was a child. But I called them cream horns. Well, in my defense, as a kid you pretty much call everything similar one name. For example, all pasta recipes are called spaghetti. I am pretty sure most of us have this silly little quirk when were still young. Anyway, after a slight banter because of my little memory, I just realized I was able to eat more than a few pieces. I wanted to blame it on my mother-in-law who taught me husband the recipe, but I wanted to remain on her good side. Yes, blaming this trubochki addiction to my husband.
Photo and recipe courtesy of Natasha’s Kitchen.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can purchase your cream horn molds from Amazon. It will be worth it.
