ADVERTISEMENT
Preheat oven to 400°F (200°C).
Cut puff pastry into strips about 1 inch wide and 10 inches long.
Lightly grease cone-shaped molds. Wrap each pastry strip around a mold, overlapping slightly.
Brush with beaten egg for a golden finish.
Bake on a lined baking sheet for 15–20 minutes or until golden and puffed. Remove from molds carefully and cool.
For pastry cream: Heat milk in a saucepan until just boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into the egg mixture while whisking constantly. Return mixture to the pan and cook over medium heat, stirring until thickened.
Remove from heat, stir in butter and vanilla extract. Let cool completely.
Fill a piping bag with pastry cream and fill each puff pastry cone.
Serving and storage tips:
ADVERTISEMENT
