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.
Baked Stuffed Potatoes: The Easy Recipe for a Tasty Meal.
Crispy Butter Chicken
Melt-in-Your-Mouth Chicken: A Family Favorite
MEATLOAF
Tangy Lemon Cake Recipe: A Zesty Delight for Citrus Lovers
Shaq Throws Tim Walz Out of His Restaurant: “Don’t Come Back Here, You’re a Disappointment”
Keep Flies and Mosquitoes Away with Coffee Grounds and Bay Leaves
My Husband Refused to Assemble Our Baby’s Crib — So I Did It Myself While 9 Months Pregnant, but the Lesson I Taught Him Was Harsh
Woman defends decision to tattoo boyfriend’s name on forehead, says it’s an expression of love
