Puff Pastry Cream Cones
Probably this is one of the most requested recipes. My friend Hannah eagerly expected for it. And finally here they are my Puff Pastry Cream Cones!
I usually use 2 sheets of puff pastry, but I always have some extra filling left. So if you want to spend a bit more time in the kitchen, you can surely use 4 puff pastry sheets with this amount of ingredients for the filling.
- frozen puff pastry - 2 sheets, (4 sheets optional)
- all purpose flour - 1/4 cup
- large eggs - 2, room temperature
- milk - 1 tablespoon
- water - 1/3 cup
- sugar - 1/2 cup
- vanilla extract - 1 teaspoon
- lemon juice - 1 tablespoon, or to taste
- Preheat oven to 350 degrees F.
- Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated.
- Dust the dough with some flour; roll until it becomes and even rectangular about 12 inches long.
- Use a pizza cutter to slice the dough into even 1 1/4 inch strips. If you want, you can grease cream horn metal cones with a small amount of vegetable or coconut oil.
- Wrap the dough around the mold, pushing the dough down to seal it as you go.
- Separate egg yolks from the whites. Reserve the whites, will use them for the filling later. Whisk the egg yolks with the milk and lightly brush the pastry with the egg wash.
- Place the cones on a baking sheet layer with a parchment paper. Bake for 20-25 minutes or until golden brown.
- Meanwhile make a syrup. In a small saucepan combine water and sugar. Bring to a boil and stir until sugar dissolves. Remove from the heat.
- Using an electric mixer, beat the egg whites in a medium bowl until frothy. With a mixer running slowly, pour hot (240-250 F) syrup into the whites. Add lemon juice and vanilla extract. Continue beating until the meringue becomes room temperature.
- Place the filling in a pastry bag and pipe it into each cream cone, making sure to fill it all.