In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt until smooth.
Slowly pour the hot milk mixture into the egg mixture while whisking constantly to avoid curdling the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and begins to bubble. Once it thickens, cook for an additional 2 minutes.
Remove from heat, discard the vanilla bean pod (if using), and whisk in the butter.
Transfer to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool to room temperature, then refrigerate.
2. Prepare the Puff Pastry Cones:
Preheat your oven according to the puff pastry package instructions (typically around 375°F or 190°C).
Roll out the puff pastry on a floured surface. Cut it into long strips (about 1-inch wide).
To make the cones, you’ll need cone molds (or you can make makeshift molds by wrapping aluminum foil into cone shapes). Wrap the puff pastry strips around the molds in a spiral fashion, making sure to overlap slightly.
Place the cones on a baking sheet lined with parchment paper and bake according to the package instructions, usually for 15-20 minutes or until golden and puffed up.
3. Assemble the Cones:
Once the puff pastry cones have cooled slightly, carefully remove them from the molds.
Fill a pastry bag with the chilled pastry cream and pipe it into each cone until filled.
4. Optional Toppings:
You can sprinkle powdered sugar on top for extra sweetness or drizzle with melted chocolate for an added touch of elegance.
Serve your puff pastry cones filled with pastry cream as a delicious dessert or snack. They’re perfect for any occasion or just as a sweet treat to enjoy at home!
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