Prepare cone shapes and oil them.
Make a dough from the ingredients for it. To make it easier, divide it into 2 balls and leave to rest for about 10 min. Roll out 1 ball into a thin sheet and cut into strips about 1/2″ (1 cm) wide.
Wrap them around the shapes - start from the bottom, pinch the dough closed so it doesn't open up during baking and wrap upward in a spiral, while slightly overlapping each layer below with the one above it. Continue wrapping up until you've encircled the opening of the cone just below the top.
After baking, squeeze both top sides of the cone inward to easily remove the cone from the baked dough. Bake in a moderately heated oven to a light pink-golden color.
Boil the cream according to the instructions on the starch packet. Once slightly cooled, fill the cold cones with it and dip the openings in the ground walnuts. Place them upright in a container with walls. Arranged thus, leave them until the cream cools completely.
You can make a thicker confectionery cream if you like. They end up soft and crunchy, a worthy treat for your afternoon coffee with friends.