Try this wonderful option of pastry cream with yoghurt, it turns out completely spectacular, in addition to being nutritious, it will give a special and different flavor to the cones.
1 cup dried fruit, such as blueberries, apricots, dates, and apples
500 grams puff pastry
4 ice cream cones, for ice cream
1 egg, shaken
peppermint
icing sugar
raspberries
Preparation
1h
15 mins
Low
Preheat the oven to 180°C.
For the pastry cream, heat the milk with the Oikos® Natural Yoghurt, the cinnamon stick, and the vanilla over low heat, without letting it boil.
In a bowl, mix the egg yolks, sugar, and cornstarch.
Gradually add the previous preparation to the hot milk, stirring continuously over low heat, cook until the cream thickens, add the dried fruits. Refrigerate and set aside.
Cut the aluminum foil into a triangle shape and line the ice cream cones.
Roll out the puff pastry to about 3 mm, cut strips of 2 cm by 25 cm, brush with egg, wrap around the ice cream cone, and bake for 15 minutes. Let cool.
Pour the pastry cream into a piping bag and fill the puff pastry cones.
Decorate with powdered sugar, mint leaves, and raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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