Bake the tastiest cream cones yourself with this recipe. The homemade puff pastry covered with powdered sugar and filled with crème patissière is irresistible.
What you need to make your cream cornets:
- 200 g FunCakes Mix for Crème Patisserie
- 500 g FunCakes Banketbloem
- 6 g FunCakes Instant yeast
- A little bit of Icing Sugar
- 9 g salt
- 30 g unsalted butter
- 325 g milk
- 500 ml water
- FunCakes Disposable Decorating Bags
- Wilton Decorating Tip #1M Open Star Carded
- Wilton Chrome-Pated Colling Grid
- Patisse Creamhorn Shaper Set/3
- Sunflower oil
Fill a bowl with 500 grams of flour, 6 grams of yeast, 9 grams of salt, 30 grams of butter and 325 grams of milk. Knead this with the dough hook 10-15 minutes until a smooth dough that doesn’t stick on the side of the bowl. Put the dough in a with oil greased bowl and turn it at least once to make sure all sides are covered with oil.
Cover the bowl and let the dough rise at room temperature in approx. 60 minutes until double in volume.
Preheat the oven to 210°C (convection oven 200°C).
Roll out the dough and cut out strokes of approx 0,5 cm wide. Wrap the strokes around the greased horns so you can get a horn of dough.
Let the dough rise for another 20 minutes under a tea towel.
Bake the cornets off in 15 minutes and let it cool down on a cooling grid.
Prepare the 200 grams of the FunCakes Mix for Crème Patissière as indicated on the package.
Put the decorating tip in the decorating bag and fill it with the cream. Pipe the cream into the cornet and decorate it with a little a little bit of icing sugar.