Cones with Egg Cream

11/05/2017
Topato
fromTopatoNovice359857274
"Tasty cones that never last until the next day."
Preparation15 min.
Cooking15 min.
Тotal30 min.
Servings12
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Ingredients

  • puff pastry - 2 lb (1 kg), cooled
  • for the cream
  • flour - 5 tbsp
  • sugar - 1 cup
  • butter - 1/5 cup (60 g)
  • eggs - 3 + 3 yolks + 1 yolk for smearing
  • vanilla - 2
  • milk - 4 1/5 cups (1 L)
  • walnuts - for sprinkling

Preparation

Lay out the puff pastry, cut it into 1/2″ (1 cm) thick strips lengthwise. Wrap each strip around an aluminum cone mold. Put baking paper in an oven dish and arrange the cones in it.

Smear them with a beaten egg yolk and put in a preheated 392°F (200 °C) oven for 10 min. Take them out, remove the cone molds and let the cones cool.

For the cream, put 3 1/3 cups (800 ml) of the milk with the sugar and butter in a pot. Put it on the stove to boil.

Beat the 3 eggs, 3 yolks and remaining milk with the flour. Pour them into the milk in a thin trickle, while stirring nonstop. Stir until you get a thick cream. Flavor with the vanilla and take off the stove.

Let the cream cool a little bit, then fill the cones with it. If desired, sprinkle crumbled walnuts.find similar recipes here

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