Cream Cones

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Cream Cones
03/09/2013
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Preparation
30 min.
Cooking
40 min.
Тotal
70 min.
"Legend goes that if you leave your cream comes overnight they`ll soften. Fortunately, they`re always eaten immediately when served."

Ingredients

  • eggs - 2.
  • sugar - 1 cup
  • yogurt - 1 cup
  • soda - 1 tsp
  • oil - 1/2 cup
  • flour - 3 cups (700 g)
  • chocolate sprinkles - for decoration
  • milk - 4 1/5 cups (1 liter)
  • sugar - 1 cup
  • eggs - 3 pcs.
  • flour - 3 tablespoons
  • vanilla - 1 packet
  • butter - 1/3 cup (75 g)
measures

How to cook

Of all the dough products, knead soft but not sticky dough. Roll it 0.2″ (0.5 cm) thick and 0.8″ (2 cm) in width. With tinfoil, form a funnel. Around each cone is rolled strip of dough. Put the cones to bake in a preheated oven at 360°F (180 °C) until pinking. While still warm, remove the cone. Prepare cream by boiling almost all the milk with the sugar in a saucepan.

Eggs, flour and remaining milk are beaten well and in a trickle is added to the boiling milk. Stir until thickened and then leave for another minute and remove from theheat.

To the hot cream, add the vanilla and butter and stir until melted. Fill the finished cones with cream. You can sprinkle chocolate sprinkles on top. If you stay overnight, the cones soften.

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