PASTRY CREAM STUFFED SHELL CONES
INGREDIENTS:
Ice cream boat, baking tray
Just enough flour, to spread the dough
500 grams of puff pastry dough
1 egg yolk, to varnish
4 egg yolks, for pastry cream
1/2 cup sugar, for 100 g pastry cream
1 1/2 teaspoons vanilla essence, for pastry cream
1/2 cup cornstarch, for cream puff
2 cups whole milk, for pastry cream 490g Enough sugar glass, to decorate
PREPARATION:
1. Use ice cream boats as a mold to make cones: Cut a rectangle of waxed paper no more than 15 centimeters wide, wrap the pitcher with it until fully covered, place the paper left over from the edge inside the hollow of the pitcher. Repeat until you have enough casts.
2. Preheat the oven to 180°C.
3. Spread the puff pastry over a floured surface until it forms a rectangle of about 30 cm long. With the help of a knife she cuts strips 2cm wide. Roll up the boat with the puff pastry strip; try to top it a little on each turn, the idea is to form a spiral cone.
4. In a baking tray, arrange puff pastry cones, coat with egg yolk and bake for 30 minutes at 180°C. Get out of the oven and cool.
5. For the pastry cream, use a balloon whisk to mix the egg yolks with the sugar, until the color of the yolks becomes slightly lighter. Add the vanilla essence and cornstarch, incorporate with constant movements until lumps are removed. Pre-order.
6. Heat the milk in a pot without boiling;once it has reached the desired temperature, pour some milk into the previous mixture, without removing the milk from the fire, be careful not to boil. Stir to prevent the egg from boiling and reaching the right temperature. Then pour the egg into the milk and keep on fire without stopping stirring until thickened. Chill for 30 minutes.
7. Place the pastry cream on a sleeve with duya and fill the puff pastry cones. Decorate with sugar glass. Accompany with cold milk or coffee.
