How to make Caramel Cream horns/Easy Caramel Cream horns/gawa's kitchen/Horns 

Thank you for watching 😊

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Thank you for watching Michelle 💕

Hope you enjoy them💖

Thank you💖

Shukran for watching🧡

Jazakallah khair 💕

Jazakallah khair Zohra💖

That sounds delicious,shukran for watching 💖

@@gawaskitchen great pleasure my dear 😘 💖🌷

Thank you💖

It makes it more like a mousse

@@gawaskitchen ok that’s interesting

Afwan hope you enjoy it 💞

Thank you Sushiela I appreciate you 🙏 💛

So glad you enjoyed it😘💖

Few hours and if u place it in fridge after filling it stay crisp 1 day maybe longer I'm not sure,my family always finish it same day

I bought mine at China Town but all baking shops will have it, u can also get it from takealot,it's about R169 by them for 6 horns

You're welcome,Thanks for watching 💖

Thank you so much💖

It's called cream horns,I just added a caramel cream u can Google it

Hope u enjoy the Romany creams,I think your oil is to hot,try frying it on medium heat

@@gawaskitchen shukran so much🤗❤

Make sure you allow your doughnuts to first rise a second time. Fri them on medium heat. If you fry your doughnuts as soon as you shape them your dough is too dense and heavy. So step one let dough rise. Step two shape your doughnuts to be ring or whatever else. Then most important step is to let them rise in its shape on a greased surface or lightly floured surface. It help sometimes to take a toothpick and prick a tiny hole in the middle. That is why most doughnuts have rings in the middle because they ten to stay raw in the middle. Hope this helps. All of the best.

@@naturegreen123 thank you so much🥰❤

@@user-nq4rw4um8s you very welcome.

Wslm shukran for the support 😊u can find it at devland if u in cape Town even at spice shops,Makro stocks a similar one it comes in blue box

@@gawaskitchen Sukran will do so

I find it at devland cash and carry

Wslm on 200 degrees but if your oven runs very hot u can reduce to 180 degrees Celsius, for 12 minutes or until puffed up.

@@gawaskitchen Shukran so much my favourite. Going to make it now Always been baking it too long Shukran