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Puff pastry cone filled with cream

Traditional menu


Puff pastry cone filled with cream

This is a dessert made by filling crisp puff pastry cones with warm custard. They are sprinkled with icing sugar and sometimes accompanied by ice-cream. Although particularly typical in northern Navarre, they can be found throughout the region.
Place the flour in the form of a volcano on a marble table.


  • 2 huevos
  • 350 gr harina
  • 150 gr mantequilla
  • 75 gr azúcar
  • ralladura de limón
  • 1 decalitro de agua
  • sal
  • azúcar glas
  • aceite de oliva

Para la crema:

  • 1/2 litro de leche
  • 3 yemas de huevos
  • 75 gr de azúcar
  • 1 vaina de vainilla
  • cáscara de limón
  • 50 gr de maicena
  • coñac

Put the eggs in the centre and add butter (previously melted), a pinch of slat, sugar, lemon rind and water.

Mix it well until the mixture is even and then wrap it around the baking trays. When the oil is hot, fry the mixture. Remove from the baking tray and put it on paper to absorb the excess oil.

To make the cream, boil the milk with vanilla and lemon rind.

In a bowl, beat the egg yokes with corn flour, sugar and a drop of cold milk. This mixture is added to the milk, boiling and stirring non-stop until it gains consistency. Add a drop of cognac and cook for a few more minutes.

Fill the wafers with the cream and sprinkle with icing sugar.

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