Ingredients
Puff pastry
- 2850 gr. Flour
- 350 gr. Debic Dairy Butter Constant
- 60 gr. Salt
- 1140 ml Water
- Coarse granulated sugar
- 2250 gr. Debic Top Tourage Gold
Vanilla custard
- 10000 ml Milk
- 2 Vanilla pods
- 2000 gr. Sugar
- 500 gr. Potato starch
- 500 gr. Custard powder
- 10 Eggs
Method
Puff pastry
- Mix all the ingredients and knead briefly.
- Leave in the refrigerator to rest for 4 hours.
- Leave the Debic Top Tourage to come to room temperature and incorporate into the dough.
- Fold: 2 x 4.
- Leave the dough to rest in the refrigerator overnight.
- Roll out the pastry to 1.5 mm.
- Wrap the dough around a corn mould so that it overlaps.
- Glaze with water and press the corns in coarse granulated sugar.
Please note!
- Do not coat the underneath of the cone in sugar.
- Leave the corns to rest before baking them at 230 °C for 25′.
Vanilla custard
- Bring the milk, split vanilla pods and sugar to the boil.
- Add the potato starch and custard powder, stirring continuously.
- Leave to simmer briefly.
- Finally, mix in the eggs.