That sounds delicious! Pastry cream-stuffed shell cones would make a fantastic dessert or treat. It seems like you’re looking for a recipe idea for these, right? Here’s a basic breakdown of how you could make them:
Ingredients:
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup sugar
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
For the Shells (Cone-shaped):
- 1 package of mini waffle cones or a homemade cone recipe (if you’re up for it!)
- Optional: powdered sugar or chocolate for drizzling
Instructions:
- Make the Pastry Cream:
- In a saucepan, heat the milk and sugar over medium heat. Split the vanilla bean and scrape the seeds into the milk, or add vanilla extract.
- While the milk heats, whisk together the egg yolks and cornstarch in a bowl until smooth.
- Once the milk is hot but not boiling, gradually pour it into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove from heat, whisk in the butter, and strain through a fine sieve if desired for a smooth texture.
- Cover with plastic wrap pressed against the surface of the cream to prevent a skin from forming and refrigerate for at least 2 hours.
- Prepare the Shells:
- If you’re using store-bought mini waffle cones, you’re all set!
- For homemade cones: You can make cone-shaped pastries using a cone mold or wrap thin pastry dough around a cone shape, then bake it.
- Assemble the Cones:
- Once the pastry cream has cooled, fill a piping bag or a Ziploc bag (with the tip cut off) with the pastry cream.
- Carefully pipe the pastry cream into the cones, making sure to fill them generously.
- Optionally, dust with powdered sugar or drizzle some melted chocolate over the top for an extra touch!
- Serve and Enjoy:
- These cones are best enjoyed immediately, but they can be stored in the fridge for a few hours if needed.
Would you like more details on any part of the recipe or need tips for variations?