Puff Pastry Cones Filled with Pastry Cream

Name: Puff Pastry Cones Filled with Pastry Cream
Prep time: 70 min
Cook time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: ice cream cones, as a baking mold; flour, for rolling out the dough; 500 grams puff pastry; 1 egg yolk, for brushing; 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 cornstarch, for the pastry cream; 2 cups whole milk, for the pastry cream 490 g; icing sugar, for decoration

Yamilette González

Recipes with puff pastry are perfect for when you want to make easy and quick homemade sweet bread. Prepare these cones with puff pastry and learn to make pastry cream from scratch with this step-by-step guide.
Puff pastry may have its origins in medieval gastronomy, although there are indications that the Greeks and Romans already used a similar preparation. Its use in Western cuisine comes from the Spanish, as the Arabs were already making pastries with a similar preparation. Today it is part of the bakery and pastry in different countries in Latin America.

Reviewed by Editorial Team of Kiwilimón

Published: 05-03-2020

Preparation

30 mins

40 mins

Medium

Use ice cream cones as molds to make the cones: cut a rectangle of wax paper no more than 15 centimeters wide, wrap the cone with it until completely covered, and tuck the excess paper from the edge inside the hollow of the cone. Repeat until you have enough molds. Preheat the oven to 180 °C. Roll out the puff pastry on a floured surface until it forms a rectangle approximately 30 cm long. Using a knife, cut strips 2 cm wide. Roll the wafer with the strip of puff pastry; try to overlap it a little with each turn, the idea is to form a spiral cone. On a baking sheet lined with parchment paper, arrange the puff pastry cones, brush with egg yolk, and bake for 30 minutes at 180 °C. Remove from the oven and cool. For the pastry cream, use a whisk to mix the egg yolks with the sugar until the color of the yolks lightens a bit. Add the vanilla extract and cornstarch, and mix continuously until the lumps dissolve. Set aside. Heat the milk in a small pot without boiling; once it reaches the desired temperature, pour a little milk into the previous mixture, keeping the milk on the heat, making sure it doesn't boil. Stir to prevent the eggs from cooking and achieve the correct temperature. Then pour the egg mixture into the milk and keep on low heat, stirring constantly until thickened. Cool for 30 minutes. Pipe the pastry cream into a pastry bag and fill the puff pastry cones. Dust with powdered sugar. Serve with cold milk or coffee.