- 1 rectangular puff pastry
- 2 egg yolks
- 40 g flour
- 25 g sugar
- 2 tablespoons of cornflour
- 25 cl of milk
- 1 split vanilla pod and scrape
- 15 cl of whipping cream
- 2 tablespoons of grated coconut
Prepare the filling first as it need time to set. Whisk the egg yolks with the sugar until they turn white. Mix flour with cornstarch and stir in egg yolks and mix.
Boil the milk with the vanilla pod in half and the vanilla seeds extracted. Carefully pour the milk over the egg mixture while continuing to whisk.
Return to saucepan and continue mixing on medium heat. Do not hesitate to add a little milk if the mixture seems too thick. Remove from heat when the mixture begins to harden.
Leave aside the time the mixture cools. Once mixture is ready whip the cream and mix with pastry cream with electric mixer. Keep cold.
Preheat oven to 200 °. Cut dough into strips of 2 cm wide. Butter the molds cone and roll the dough around to cover. Brush the beaten egg on the pastries and bake for 20 minutes. Once cooked let cool slightly before unmolding.
After unmolding let your Cornet à la Crème cool completely before filling them with cream using a pouch sleeve and decorate them with grated coconut.