Vanilla cream cones

Фунийки с крем1 681x1024 Vanilla cream cones

Vanilla cream cones

Ingredients for 18-20 cones:

2 packets of puff pastry, pure butter
Icing sugar

Possible vanilla creams:

Classic:

400 ml milk
4 tablespoons of sugar
3-4 tablespoons of flour
2 eggs
1 dose of vanilla
25 g butter

With cheese spread:

200 g of cheese spread
300 ml of liquid cream
1 vanilla
½ cup of sugar

Sweet whipped cream:

400 ml of liquid cream
4 tablespoons of icing sugar
1 vanilla

With coconut milk and rice flour (my cream today):

3 tablespoons of rice flour
250 ml of coconut milk
1 egg
½ teaspoon of natural vanilla extract
3 tablespoons of brown sugar
2 tablespoons of rum
15 g butter

Фунийки с крем 21 681x1024 Vanilla cream cones

Preparation:

Cut strips about 2 cm wide in the puff pastry and wrap each one around oiled stainless steel cones (start from the tip of the cone). Then sprinkle each cone with icing sugar and place on a large baking dish. Bake at 170°C for 10 to 12 minutes or the time to brown them.

For the classic cream:

Dilute the flour in a little milk and boil the rest of the milk in a saucepan. Pour the flour in a thin stream in the hot milk. Stir and cook until the cream thickens. Off the heat, add the egg yolks (one at a time), butter and vanilla, while stirring. Leave to cool and carefully mix in the whipped egg whites.

For the cheese spread cream:

Whip the cream until stiff peaks. In another bowl, whisk the cheese spread, icing sugar and vanilla. Then add the whipped cream and whisk for another minute. Refrigerate.

For the whipped cream:

Whip the cream until stiff peaks, adding the icing sugar towards the end (in portions) and the vanilla. Refrigerate until ready to fill the cones.

For the coconut-rice cream:

In a bowl or directly in the saucepan, combine the sugar and rice flour. Gradually pour in the coconut milk. Beat until smooth. Then add the vanilla, rum and egg. Bring the cream to a boil and cook until thickened stirring all the time. Towards the end, pop in the butter. Let cool completely, stirring several times to keep the creamy consistence.

Before serving, fill the cones with cream using a pastry bag. Store in an airtight box in the refrigerator. Though, it is wiser to fill just the amount of cones that would be eated, otherwise the cones will soften. They are best outside the fridge, whereas the different creams require refrigeration.

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