Vanilla Cornet Recipe

Name: Vanilla Cornet Recipe
Prep time: 40 min
Cook time: 8 min
Total time: 60 min
Yield: 5
Cuisine: Switzerland
Ingredients: 250 g milk (part 1); 50 g granulated sugar; 30 g vanilla cream powder; 50 g milk (part 2) | cold; 2 pinches of vanilla seeds; 1 egg; 2 sheets of gelatine; 80 g full-fat cream | whipped

Vanilla cornet: puff pastry with a creamy vanilla filling

Vanilla cream really is a favourite with everyone, isn’t it? Generally speaking, vanilla is THE spice that’s an absolute must-have in any bakery. These days, you can buy vanilla almost anywhere. Whether as sugar, paste, extract, flavouring or, of course, as a pod. Vanilla is and always will be the queen of spices. Precisely because it’s so delicious, we thought we’d make some tasty puff pastry rolls filled with vanilla cream. The delicate puff pastry simply enhances the delicious flavour of the vanilla, allowing its full aroma to unfold. These rolls taste best if you dust them with a little icing sugar at the end.

Key figures

Quantity: 6 pieces

Baking time: approx. 8 minutes

Difficulty: Easy

Shelflife: 2 days

Vanilla cream filling

Milk (Part 1)		250 g
Granulated sugar		50 g
Vanilla custard powder		30 g
Milk (part 2) \| cold		50 g
Vanilla seeds		2 pinches

Rolling a cornet

Puff pastry
Egg		1
curly locks
Butter for greasing

Completion of the cream

Gelatine		2 sheets
Double cream \| whipped		80 g
A little icing sugar
No. 14 star nozzle

Vanilla cream powder, 120 g

Ready-to-ship quantity: more than 20 pieces

CHF5.90

Bourbon vanilla seeds, 5 g

Ready-to-ship quantity: more than 20 pieces

CHF12.50

Whisk 25 cm

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Making the vanilla cream

Start by making the cream, as it needs plenty of time to cool. To do this, bring the milk (part 1) and the granulated sugar to the boil in a saucepan.

Now, in a separate bowl, mix the vanilla custard powder with the vanilla seeds and the second part of the milk. It’s important to use cold milk for this, otherwise the custard powder will clump straight away.

As soon as the milk in the saucepan comes to the boil, add about a quarter of the hot milk to the vanilla mixture and stir briefly.

Now pour this mixture back into the saucepan with the hot milk and bring the mixture to the boil, stirring constantly, until it thickens and becomes a creamy custard.

You shouldn’t have your hob on the highest setting for this, as the custard will otherwise thicken too quickly and you might end up with small lumps.

Now pour the hot custard into a bowl to cool and cover it with cling film. You must press the cling film directly onto the surface of the custard to prevent a skin from forming. Now place the custard in the fridge for at least 2 hours and then get on with preparing the cornets.

Star spout 14 mm

Ready-to-ship quantity: more than 20 pieces

CHF6.90

Professional leaf gelatine, 150 pieces

Ready-to-ship quantity: 6

CHF39.70

Rolling a cornet

For this recipe, you can easily use ready-made puff pastry. If you’d still like to make your own puff pastry, we recommend following the instructions in our cream slice recipe booklet. It explains step by step how to make puff pastry. The process of making puff pastry is also demonstrated in our Pastel de Nata booklet, but the pastry in that recipe contains more fat and is therefore not as suitable for making these rolls.

Now brush the surface of your rectangularly rolled-out puff pastry with beaten egg and, using a pastry cutter, cut the pastry lengthways into 1.5 cm wide strips.

Now grease the metal cones with a little butter or another fat, then wrap one strip of dough around each cone.

The pastry rolls are now baked in a preheated oven at 210 degrees for about 8 minutes. After baking, remove the metal cones and leave the rolls to cool for at least 20 minutes.

Cornet iridescent curls Ø 3.5 x 14 cm, 6 pieces

Ready-to-ship quantity: 0

CHF25.50

Silicone brush, 20 cm

Ready-to-ship quantity: more than 20 pieces

CHF16.90

Dough cutter, 5 wheels

Ready-to-ship quantity: more than 20 pieces

CHF55.90

Finishing the vanilla cream and filling the cornets

Soak the gelatine in cold water.

Take the finished custard out of the fridge and give it a quick stir with a hand mixer to make it nice and smooth and creamy. Put the soaked gelatine into a small saucepan and melt it over a low heat. Now, using a spatula, fold the whipped double cream into your custard mixture.

Next, add about 2 tablespoons of the custard to the gelatine and stir well to create a smooth mixture and allow the temperatures to equalise.

Normally, you would always do this step BEFORE adding the cream, but in this case the vanilla cream doesn’t need to be extremely light and fluffy, and besides, the plain custard mixture would be too firm to blend well with the gelatine. By adding the cream earlier, the mixture is lighter and the gelatine therefore blends in better.

Now add the blended gelatine to the remaining cream and stir it in well. Pipe the finished cream into a piping bag fitted with a size 14 star nozzle and place it in the fridge for about 10 minutes to allow it to firm up slightly again.

Finally, fill the cooled cornets with the vanilla cream and dust them with a little icing sugar.

Nutritional information per 100 g

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Posted in: Sweet recipes, Patisserie, Cakes and pastries, Sweet pastry, Sweet basic recipes

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So einfach!
By: Manu On 2025-04-02
Rating:
★★★★★ (5.0)

Ich wusste gar nicht, dass Vanillecornets so einfach selber zu machen sind! Bin sehr zufrieden :)

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Vanilla Cornet Recipe

Vanilla cornet: puff pastry with a creamy vanilla filling

Key figures

Vanilla cream filling

Rolling a cornet

Completion of the cream

Vanilla cream powder, 120 g

Bourbon vanilla seeds, 5 g