Baker-Pastry Chef

Cream-filled puff pastry cones

An original recipe from Ludovic Chesnay et Rony Parijs
Recipe calculated for 70 pieces
6 completion stages

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Corman products used for this recipe

Sculpture 30.2% fat

1

Using the dough hook, combine the flour, Patisy (1) cut into pieces and salt while drizzling in the vinegar and water.
Form into a ball and let rest in the refrigerator.
Roll out the dough and insert the sheet of Patisy (2).
Seal and give it its turns.

2000 g plain flour (T55, approximately 11% protein) 20 g salt 600 g Patisy (1) 760 g water 20 g Vinager 1000 g Patisy (2)

2

Prepare a traditional pastry cream.

2000 g milk 400 g sugar 100 g cream powder 100 g plain flour (T55, approximately 11% protein) 400 g Egg yolks

3

Stir the pastry cream until smooth.
Whip the Sculpture until stiff then gently fold into the pastry cream.

3000 g pastry cream 2000 g Sculpture 30.2% fat

4

Combine the ingredients.

300 g milk 300 g Egg yolks

5

SQ granulated sugar

6

Perform 5 single turns, respecting the resting time between each turn. Roll out the puff pastry to a thickness of 2.5 mm and cut into 60-cm long pieces. Let rest in the refrigerator.
Cut into 60 x 2 cm wide strips. Roll up starting from the tip of the cone.
Brush with egg wash and coat with coarse sugar.
Bake on Siplain mats in a 170°C convection oven for approximately 20 minutes.
Let cool before removing from the moulds. Fill each cone with 70 g of light Sculpture cream using an 8-point star tip.