Cone Dough
- 4 cups [560 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 1 pound [454 g] unsalted butter
- 10 to 15 tablespoons [150 to 180 mL] icy water
- 1 egg, slightly beaten
- 2 tablespoons [30 mL] icing sugar
Custard
- 2 egg yolks
- 4 tablespoons [60 g] sugar
- 1 tablespoon [15 mL] cornstarch
- 1 tablespoon + 1 teaspoon [11.75 g] flour
- 1 cup [250 mL] milk
- 1 egg white
- 1/2 teaspoon [2.5 mL] vanilla extract
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- For the cough, sift together flour and salt into a medium bowl.
- Using a knife, cut 1/2 cup [115 g] of the unslated butter into tiny pieces into flour mixture.
- With the tip of your fingers, rub unsalted butter into flour until mixture resembles breadcrumbs.
- Pour in icy water et mix to get a frim dough.
- Knead dough until soft.
- Cover with aluminum foil then refrigerate dough for 15 minutes.
- Arrange remaining unsalted butter between two sheets of waxed paper; using the back of spoon or a rolling pin, shape butter into an approximately 3/4-inch [2-cm] thick rectangle.
- Onto a floured surface, roll dough into a 1/4-inch [6-mm] thick rectangle.
- Arrange butter rectangle in the middle of dough; fold each side of dough over the butter.
- Refrigerate dough for 10 minutes.
- Transfer dough, folded side down, once more onto floured surface.
- Roll dough once more into a 1/4-inch [6-mm] thick rectangle.
- Fold each side of dough once more over the middle; turn dough over open side towards you, and roll dough once more into a rectangle.
- Repeat folding dough two more times, then refrigerate dough for 15 minutes more.
- Onto floured surface, roll dough into a 1/8-inch [3-mm] thick rectangle.
- Using a sharp knife, cut dough into 12 approximately 15-inch [38-cm] long, 1-inch [2.5-cm] wide strips.
- Lightly wet 12 cone molds.
- Roll one dough strip into s spiral around each cone mold overlapping dough.
- Arrange cones apart onto a baking dish; set aside for 10 minutes.
- Meanwhile, preheat oven to 425°F [220°C].
- Using a pastry brush, brush cones with beaten egg.
- Bake cones into preheated oven for 10 to 15 minutes, until just lightly golden.
- Remove from oven and sprinkle cones with sifted icing sugar.
- Bake cones for 10 to 15 minutes more, until golden brown and shiny.
- Transfer cones onto a wire rack; leave to cool completely on the outside before removing molds.
- Leave cones to cool completely, onto wire rack.
- Prepare custard.
- To serve, fill a pipping bag with cold custard and fill cones.
- Serve immediately.
Custard
- Using a fork, lightly beat eggs yolks into a medium bowl.
- Add sugar then beat until foamy.
- Still beating, sift a little of the cornstarch and the flour at a time into mixture.
- Slowly stir in 1/4 cup [60 mL] of the milk.
- Into a medium casserole, heat remaining milk over high heat.
- Whipping, pour hot milk into egg yolks mixture, into the bowl.
- Still whipping, pour mixture back into casserole and bring mixture to a boil.
- Remove casserole from heat and beat mixture until smooth.
- Leave mixture to cool.
- Into a small bowl, beat egg white until stiff peaks form.
- Pour approximately 1/4th of cooled creamy mixture into a medium bowl; delicately fold in beaten egg white.
- Stir this mixture into remaining mixture into casserole before mixing in vanilla.
- Heat custard over really low heat for 2 minutes.
- Remove casserole from heat and leave custard to cool completely.
- If you are not using the custard immediately, lay a sheet of waxed paper right over the custard.
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