Homemade cream cones

I start by making the dough. I beat the eggs and sugar with a mixer, then add the oil. In a separate bowl, I put the yogurt and baking soda and mix until foamy.

I add half a kilo of sifted flour with baking powder, then add the egg mixture. I mix everything together. I transfer the dough to the counter and start adding more flour gradually until I get a medium soft, non-sticky elastic dough.

I turn on the oven to heat to 180 degrees. I put baking paper in the tray. I take the dough and roll it out into a slightly thin sheet, which I cut into strips about 1 cm wide.

I wrap the ribbon around the metal cone molds, from the bottom up. I put them in the oven to bake until done. Once they are done, I take them out of the molds while they are still hot and start rolling the next ones.

I let the finished cones cool. While the cones are baking, I start making the cream. I put 800 ml of the fresh milk and sugar in a pot on the stove and bring to a boil.

In a bowl, whisk the flour with the eggs and the remaining milk. Once the milk boils, pour in the mixture and stir constantly, allowing the cream to thicken for a few minutes.

I remove from the heat, add the vanilla and stir again. I cover the hot cream with cling film to prevent a skin from forming. I let it cool completely.

Once all the cones are ready and cooled, as well as the cream, I start filling them using a piping bag, syringe, or spoon so that they don't remain empty. I fill them from the inside out with a sufficient amount of cream, then I dip the tip into the melted chocolate and sprinkle with the ground walnuts.

The homemade cream cones are ready.

If you like the recipe, try our other suggestions for cream puffs.