Puff pastry cones

delicacy that will delight the whole family! Here is a little sweetness ready in no time!

INGREDIENTS

3 egg yolks;
30 g (2 tablespoons) of flour; 100 g (½ cup) sugar;
1 teaspoon of vanilla extract; 230 ml (¾ cup) hot milk;
200 g (1 cup) whipped cream; 1 sheet of puff pastry; Granulated sugar. .

METHOD

Whisk egg yolks, vanilla and sugar until pale and frothy. Add half the milk, then whisk everything together with the flour until smooth and add the rest of the milk.

Place the pastry cream over low heat and cook, whisking constantly, until thickened (5-7 minutes).

Pour the hot cream into a glass bowl, cover with plastic and leave to rest in the refrigerator.

Roll out the puff pastry and cut it into 12 strips. Wrap each strip around the steel cream horn mould, slightly overlapping the layers. Brush with cream or a beaten egg before putting it in the oven for 15-20 minutes at 200C/440F.

Let the horns cool, then carefully remove them from the mold. Add the whipped cream to the cold custard and fill each cone with the mixture using a piping bag.

Puff pastry cones: a delicacy that will delight the whole family! Here is a little sweetness ready in no time! .

INGREDIENTS

3 egg yolks;
30 g (2 tablespoons) of flour; 100 g (½ cup) sugar;
1 teaspoon of vanilla extract; 230 ml (¾ cup) hot milk;
200 g (1 cup) whipped cream; 1 sheet of puff pastry; Granulated sugar. .

METHOD

Whisk egg yolks, vanilla and sugar until pale and frothy. Add half the milk, then whisk everything together with the flour until smooth and add the rest of the milk.

Place the pastry cream over low heat and cook, whisking constantly, until thickened (5-7 minutes).

Pour the hot cream into a glass bowl, cover with plastic and leave to rest in the refrigerator.

Roll out the puff pastry and cut it into 12 strips. Wrap each strip around the steel cream horn mould, slightly overlapping the layers. Brush with cream or a beaten egg before putting it in the oven for 15-20 minutes at 200C/440F.

Let the horns cool, then carefully remove them from the mold. Add the whipped cream to the cold custard and fill each cone with the mixture using a piping bag.