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.
Key Lime Pie
Parmesan Meatloaf Recipe: A Delicious Twist on a Classic Favorite
Apple Cinnamon Puff Pastry with Apricot Jam
He was once the most famous rock star in the world, but now, hardly anyone remembers who he is…
O.J. Simpson’s Passing: The Truth Behind the Rumors
7 Simple and Powerful Tips to Remove Scratches from Any Surface
Sweet Strawberry Roll Cake: A Perfect Treat for Any Occasion
Clearing Negative Energies: Harnessing the Power of Salt and Water in Your Home
Million Dollar Spaghetti Casserole