Beat the eggs with the cream, add the oil in a thin trickle and the vanilla. Add the ammonium bicarbonate to the yoghurt.
Once it activates, add it to the eggs and stir. Add the flour in portions and knead a soft dough that you can roll out. Leave it to rest for 15 min.
Divide it into 2-3 balls, roll out each ball into a sheet about 1/8" thick. Cut them into strips about 1″ (2.5 cm) wide and start wrapping them around a cone, beginning from the tip and going toward the wide part.
You have to make the strip overlap, so that after baking when you fill it with cream, it doesn't spill out. Wrap all the cones this way and bake to a light pink. Arrange the cones in a bowl fill them with a cream of your choice.
For my cream, I put the milk on the stove with 1 cup sugar. I melted the starch with a bit of the milk and 1 tbsp sugar. Then I boiled on low heat until thickened. If needed, pour in the remaining sugar.