PASTRY CREAM STUFFED SHELL CONES

INGREDIENTS:

Ice cream boat, baking tray
Just enough flour, to spread the dough
500 grams of puff pastry dough
1 egg yolk, to varnish
4 egg yolks, for pastry cream
1/2 cup sugar, for 100 g pastry cream
1 1/2 teaspoons vanilla essence, for pastry cream
1/2 cup cornstarch, for cream puff
2 cups whole milk, for pastry cream 490g Enough sugar glass, to decorate

PREPARATION:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)