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Conos de Crema de Leche

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nowayjosecuisine599.677 months agoWaivio3 min read
🧈 Store-bought puff pastry sheets (thawed at room temperature for 40 minutes)🥚 1 egg💧 1 tablespoon water🥄 Shortening or pan spray for greasing🥛 1 can evaporated milk🥫 1 can condensed milk🍦 2 tablespoons vanilla extract🌽 3 tablespoons cornstarch💧 3 tablespoons cold water🍂 Freshly ground Mexican cinnamon (for garnish)
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These Cream Cones, or "Conos de Crema de Leche," are a delightful part of the Mexican Pan Dulce family. Originally from my dad's bakery in Mexico, these cones are a quicker version using store-bought puff pastry dough. Crispy on the outside and creamy on the inside, they are perfect for any occasion.

Ingredients

For the Cones:
🧈 Store-bought puff pastry sheets (thawed at room temperature for 40 minutes)
🥚 1 egg
💧 1 tablespoon water
🥄 Shortening or pan spray for greasing

For the Cream Filling:
🥛 1 can evaporated milk
🥫 1 can condensed milk
🍦 2 tablespoons vanilla extract
🌽 3 tablespoons cornstarch
💧 3 tablespoons cold water
🍂 Freshly ground Mexican cinnamon (for garnish)


Instructions

1- Preparation:

  • Preheat your oven to 400°F (200°C).
  • Grease your cone molds with shortening or pan spray.

2- Prepare the Puff Pastry:

  • Cut the thawed puff pastry sheets into strips widthwise.
  • Roll the strips around the greased cone molds.
  • Mix the egg with 1 tablespoon of water to create an egg wash.
  • Brush the rolled puff pastry with the egg wash.

3- Baking:

  • Place the cones on a sheet pan lined with parchment paper or greased.
  • Bake in the preheated oven for 20–23 minutes, or until golden brown and crispy.

4- Prepare the Cream Filling:

  • In a saucepan over medium heat, combine the evaporated milk, condensed milk, and vanilla extract.
  • In a small bowl, mix the cornstarch with cold water until smooth.
  • Once the milk mixture begins to boil, add the cornstarch mixture and stir continuously until the filling thickens. Remove from heat.

5- Assembly:

  • Stand the baked cones up on a pan and fill them with the prepared cream.
  • Allow them to cool slightly, ensuring they are safe to handle and eat.
  • Sprinkle freshly ground Mexican cinnamon over the filled cones for garnish.

6- Serving:

  • Serve the cones once cooled. They do not require refrigeration as they are made without fresh milk.
  • Store at room temperature, covered with a cloth, to maintain their crunch for up to 3 days.

Prep Time: 40 minutes
Cook Time: 23 minutes
Total Time: 63 minutes
Servings: This recipe yields approximately 12 cones
Equipment: Cone molds (available online or DIY with cardboard and foil/parchment), baking sheet, parchment paper, saucepan, mixing bowls


Cooking Tips:

  • For best results with puff pastry, ensure it's fully thawed before cutting.
  • Use a piping bag for easy filling of the cones with cream.

#pandulce #mexicandesserts #baking #easyrecipes


YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine

NoWayJoseCuisine
Conos de Crema de Leche


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