Ingredients
For the dough:
380g flour + a little extra for the work surface,
250g margarine,
200g crème fraîche,
1 egg for glazing,
fat for the molds
For the Italian meringue:
150g egg whites (approximately 5 pieces) at room temperature
, 120g sugar
, 240g sugar + a little water
preparation
Knead the flour, margarine, and crème fraîche until you have a smooth dough. A stand mixer is ideal for this. Wrap the dough in plastic wrap and refrigerate for several hours. I usually prepare the dough the day before.
Grease the molds before the first use. Simply take a small piece of margarine or butter and brush it into the mold several times. Line a baking sheet with parchment paper. Preheat the oven to 170°C (325°F, gas mark 6) using the fan setting.
Divide the dough and roll it out to about 2 mm (1/8 inch) thick. Cut it into strips of equal length and width using a pastry wheel. The exact length depends on the desired size of your cream cones. We prefer mini cones. Wrap each strip of dough around the greased molds and place them on the baking sheet.
Brush all the cream cones with beaten egg and bake in a preheated oven for 12 to 15 minutes, or until golden brown; the baking time will depend on the size of the molds. Be careful not to burn or overbake them. Let them cool for a few moments, then carefully unmold them—they are very fragile! If you have trouble unmolding the small rolls of dough, gently tap a corner on the table while holding only the dough. It will release easily.
Repeat this process until all the dough is used. I usually get about sixty mini cream cones; if you make them larger, the recipe will obviously yield fewer. There’s no need to grease the molds again. Keep the dough refrigerated throughout the preparation, as its high fat content makes it soften very quickly and difficult to work with. So, only take out the amount you need at a time.
Whisk the egg whites until stiff peaks form, gradually adding 120g of sugar. Heat 240g of sugar with enough water to completely cover the sugar to 115-120°C. Do not stir; simply tilt the pan slightly. If you don’t have a thermometer, dip a small ring into the mixture; as soon as bubbles appear, it’s ready. While stirring constantly, pour the syrup over the meringue and continue whisking until it cools slightly. Place it briefly in the refrigerator before filling the pastries; this will make it easier to work with.
Fill a piping bag fitted with a smooth, round nozzle with meringue and pipe it onto the pastries, starting from both ends and making sure to spread the meringue evenly. Refrigerate the filled pastries. Dust with powdered sugar before serving. Ideally, let them rest in the refrigerator for at least one or two days, but they are absolutely delicious straight from the oven :o)) They are perfectly crisp and soft.
