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Ice cream cone, as a baking pan
Enough flour, to extend the dough
500 grams of puff pastry
1 egg yolk, to glaze
4 egg yolks, for the pastry cream
1/2 cups sugar, for the pastry cream 100 g
1 1/2 teaspoons vanilla essence, for the pastry cream
1/2 cups corn starch, for the pastry cream
2 cups of whole milk, for the pastry cream 490 g
Enough icing sugar, to decorate


  1. Use the ice cream wafers as a mold to make the cones: cut a rectangle of waxed paper no more than 15 centimeters wide, wrap it around the waffle until it is completely covered, place the excess paper from the edge inside the hole wafer. Repeat until you have enough molds.
  2. Preheat the oven to 180 °C.
  3. Roll out the puff pastry on a floured surface to form a rectangle approximately 30 cm long. With the help of a knife, cut strips 2 cm wide. Roll up the waffle with the strip of puff pastry; try to overlap it a little in each turn, the idea is to form a spiral cone.
  4. On a tray lined with baking paper, arrange the puff pastry cones, brush with the egg yolk and bake for 30 minutes at 180 °C. Remove from the oven and cool.
  5. For the pastry cream, use a balloon whisk to mix the egg yolks with the sugar, until the color of the yolks is slightly lightened. Add the essence of vanilla and the corn starch, incorporate with constant movements until the lumps are broken. Booking.
  6. Heat the milk in a pot without boiling; once it has reached the desired temperature, pour a little milk into the previous mixture, without removing the milk from the heat, take care that it does not boil. Move to prevent the egg from cooking and reaching a correct temperature. Then pour the egg into the milk and keep on fire without stopping to move until it thickens. Cool for 30 minutes.
  7. Place the pastry cream in a sleeve with duya and fill the puff pastry cones. Decorate with icing sugar. Accompany with cold milk or coffee.
    Tips: It is important that when rolling the dough, it is linked together to prevent it from separating during cooking; don’t forget to paste with egg yolk. Freeze the cones a bit, this will help the shape prevail.

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