Recipes

Baking for Profit

Pastry Cones with Crème Pâtissière

This recipe was developed for catering purposes - makes 80 cones Ingredients Cream cones: 750 g (1350 ml) cake flour 2 ml salt 2 ml cream of tartar 350 g butter 150 ml cold water 2 egg yolks 15 ml vinegar Crème pâtissière: 2 eggs 280 g (500 ml) cake flour 10 ml vanilla essence 2 L fresh milk 400 g (500 ml) Huletts White Sugar 50 g butter

Method

1. Preheat oven to 180ºC.
2. Sift the flour, salt and cream of tartar together.
3. Rub butter into dry ingredients until mixture resembles fine breadcrumbs.
4. Mix the water, egg yolks and vinegar together.
5. Add to flour mixture and mix to smooth dough.
6. Roll out dough into a rectangular shape to a thickness of 3 mm.
7. Cut into 2.5 cm wide x 26 cm strips.
8. Turn the strips around the cones, starting at the pointed end, making sure the strips overlap.
9. Place on a greased baking tray and bake for 8-10 minutes until golden brown.
10. Allow cooling and remove from cones.

1. Mix the egg, flour and vanilla essence with a little of the milk to a smooth paste.
2. Boil the remaining milk, sugar and butter together.
3. Add the flour mixture to the boiling milk while stirring all the time.
4. Boil for 1 minute and remove from heat.
5. eave to cool.
6. Fill the cones with crème pâtissière and dust with icing sugar.