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Puff Pastry Stuffed with Pastry Cream

30 mins
40 mins
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The recipes with puff pastry are perfect for when you want to make homemade sweet bread easy and fast. Prepare these cones with puff pastry and learn to make custard from scratch with this step by step.
The puff pastry could have its origin in medieval gastronomy, although there are indications that the Greeks and Romans already used a similar preparation. Its use in western gastronomy comes thanks to the Spaniards, since the Arabs already prepared pastries with a similar preparation. Today it is part of the bakery and confectionery of different countries in Latin America.


8 portions
  • ice cream cones, as a baking sheet
  • enough flour, to spread the dough
  • 500 grams puff pastry
  • 1 egg yolk, to varnish
  • 4 egg yolks, for custard
  • 1/2 cups sugar, for custard
  • 1 1/2 teaspoons vanilla essence, for custard
  • 1/2 cups cornstarch, for custard
  • 2 cups whole milk, for custard
  • enough powdered sugar, to decorate


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 the wafer with it until it completely covers, place the paper left over from the edge inside the hollow the wafer. Repeat until you have enough molds.
Preheat the oven to 180 ° C.
Spread 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 the waffle with the puff pastry strip; try to wrap it up a little at every turn, the idea is to form a spiral cone.
In a baking sheet with baking paper, arrange the puff pastry, varnish with the egg yolk and bake for 30 minutes at 180 ° C. Remove from the oven and cool.
For the custard, use a balloon whisk to mix the egg yolks with the sugar, until a little lighter color of the yolks. Add the essence of vanilla and the cornstarch, incorporate with constant movements until the lumps are undone. Reservation.
Heat the milk in a pot without boiling; Once you have reached the desired temperature, pour some 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 reach a correct temperature. Then pour the egg into the milk and keep on fire while moving until it thickens. Chill for 30 minutes.
Place the custard in a sleeve with duya and fill the puff pastry cones. Decorate with glass sugar. Accompany with cold milk or coffee.


Decorate with glass sugar and accompany with milk or coffee.


It is important that when rolling the dough, it is linked to each other to prevent it from separating in cooking; Do not forget to paste with egg yolk. Freeze the cones a little, this will help the shape prevail.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Shulay Yaguar
25/03/2020 22:12:23
Que es la fécula de maíz con que nombre la consigo aka en Ecuador Guayaquil
Ruth Vazquez Rodriguez
22/03/2020 11:32:33
Victor Chumacero
16/03/2020 11:03:08
Muy rica y sencilla de hacer. Gracias
Ana Maria Ayala Chavez
09/03/2020 18:15:03
Quiero saber cocinar

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