Tuesday, August 30, 2016

Lemony Puff Pastry Cones

Dear Reader,

August and September are always busy months, filled with birthdays, including mine, my husband's, my mom's and my husband's best friend who is born on the same day as he. So, due to this, last week was filled with sweets. Due to making something special for my husband, I made some pastry cones for his friend's birthday party of 16 people. I tell you what, preparing food for 16 people as very stressful for me, and when I did it, I believed that I could do pretty much anything.

Anyway, this is what I made...

Puff Pastry Cones
(1 pastry packet makes 12 to 16 cones)
(Filling makes up to 60 cones)


1 sheet of store bought puff pastry (Or make your own)

Pastry cream:

500ml Milk
50g Butter
5 Egg Yolks
100g Sugar
50g Cornstarch
1 Vanilla Pod
Pinch of Salt
A piece of Lemon Rind

Lemon Curd:

8 Eggs Yolks
Juice of 1 Lemon or Half Cup Lemon Juice
250g Butter
220g Sugar
Zest of One Lemon
0.25 teaspoon Salt

You will need:

Baking Metal Cones
Butter for cones and pans
Icing sugar for decoration
Piping bag with star nozzle
Wire rack


Pastry Cream (Make a Day Before)

In a bit of milk add the cornstarch and stir and put aside. With the rest of the milk, add Vanilla and lemon rind to a pan and heat up just before it boils and set aside to cool. While the milk is cooling, beat yolks and sugar together in a mixer until fluffy and light yellow. Add the cornstarch mixture to the fluffy yellow egg mixture and stir thoroughly. Strain the vanilla pod and lemon rind out of the milk and mix egg mixture in a heavy bottomed pan and on a low medium heat, stir continuously until thick. Empty out into a fridge friendly container or bowl, and cover with cling wrap directly on the cream to prevent a layer of skin forming.

Lemon Curd. (Make A Day Before)

Throw everything in one pot and stir on a medium heat until everything melts together into a yellow mixture. Let the mixture thicken up and on its first pop from simmering, take off the heat. Empty out into a fridge friendly container or bowl, through a sieve and cover with cling wrap directly on the cream to prevent a layer of skin forming.

Pastry Cones:

Cut puff pastry into 12 to 16 strips of tape width wise, and onto buttered metal cones, roll the pastry carefully making sure that the pastry tape overlaps so as to form an air tight cone that won't leak. Preheat oven to 200°C and bake the cones for 15 to 20 minutes or until golden brown. Remove metal cones from pastry while still hot to prevent pastry from sticking, and leave to cool on a wire rack for an hour before piping in the filling.

Piping in the filling:

Add three tablespoons of cold lemon curd into the piping bag and make sure to spread it the piping bag, almost covering the majority of the inner surface area. Then open the piping bag again, with the sides full of lemon curd, and add enough pastry cream to fill the piping bag. Using the star nozzle, because it is aesthetically pleasing, pipe in the filling into the cones. Then, dust the cones with icing sugar and serve.

Bon Appetite!


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