Cornets fourrés croustillants (Print Version)
# Ingredients:
01 -
50 g of butter.
02 -
1 premade puff pastry sheet.
03 -
1 vanilla bean (or 1 teaspoon of extract).
04 -
500 ml of milk.
05 -
50 g of cornstarch.
06 -
100 g of sugar.
07 -
4 egg yolks.
# Instructions:
01 -
Turn your oven on to 200°C. Slice the dough into 3 cm-wide strips. Wrap those dough strips around the cones, overlapping the edges as you go.
02 -
Put them on a tray lined with some baking parchment. Bake for roughly 15-20 minutes, or until they're golden. Cool them down completely before removing from the molds.
03 -
Warm the milk in a pot along with the vanilla. In a different bowl, whisk the yolks with sugar until the mixture gets pale. Stir in the cornstarch.
04 -
Pour a splash of hot milk into your egg mixture while stirring constantly. Transfer everything back into the pot. Cook over medium while stirring until it thickens.
05 -
Mix the butter in and cover the cream with some cling wrap. Once it cools off, spoon or pipe the cream into the cooled dough cones using a piping bag.
# Notes:
01 -
Once filled, serve them quickly so they stay crispy.
02 -
Empty cones keep well inside an airtight container.