METHOD:
1. Whisk the egg yolks, vanilla and sugar until pale and frothy. Add half the milk, then whisk the mixture with the flour until smooth. Add the rest of the milk.
2. Place the pastry cream over low heat and cook, whisking constantly, until thickened (5-7 minutes).
3. Pour the hot custard into a glass bowl, cover with plastic wrap and leave to rest in the fridge.
4. Roll out the puff pastry and cut into 12 strips.
5. Wrap each strip around the steel horn mould, overlapping slightly. Brush with cream or beaten egg before baking for 15-20 minutes at 200°C/440°F.
6. Leave the cones to cool, then carefully remove them from the mould.
7. Fold the whipped cream into the cold custard and use a piping bag to fill each cone with the mixture.
Thanks for your SHARES!
Easy Pineapple Dessert
Whenever these are on the table, my hubby can down 10 by himself!
Broccoli and Cheddar Twice Baked Potatoes
Beyoncé Snubbed for 2024 Country Music Association Awards Despite ‘Cowboy Carter’ Album
Crockpot Chicken & Dumplings
Vegan Chia Seed Pudding Recipe
HOMEMADE KRISPY KREMES
Gas Prices Drop an Average of $4 Across Red States: “This Is Just the Beginning”
ABC Stores Across the US Display Signs Declaring No Affiliation With ABC Network After Debate
