German Ice Cream Cone
35 min
total
4
people
612
calories per serving
Ingredients
4 people
- 250 gWheat flour (sifted)
- 125 gWhite sugar (standard)
- 125 gUnsalted butter (melted)
- 2 pcEgg (whole)
- 1 tspVanilla extract (liquid)
- 1 pinchCinnamon powder (fine)
- 100 mlMineral water (lukewarm)
Method
A thin, golden wafer that snaps under the teeth. The scent of cinnamon and warm butter browning in the iron fills the room.
- 1
In a mixing bowl, combine melted butter-a-minimum-doux with sucre-blanc. Whisk until the mixture turns pale. Add the oeuf one by one, mixing vigorously.
- 2
Incorporate farine-de-ble, cannelle-poudre, and vanille-extrait. Gradually pour in eau-minerale to loosen the batter. The mixture should be smooth and coat the spoon like a fluid cream.
- 3
Place a small ladle of batter on the hot iron. Press firmly. When the wafer is golden and flexible, remove it and immediately roll it into a cone shape around a mandrel. It hardens as it cools.
Frequently asked questions
How do you get this dish right?
- The cone must be rolled as soon as it leaves the iron, while the dough is still flexible.
- If the wafer hardens too quickly, place it back near the oven entrance for a few seconds.
How long does this dish keep?
Store in an airtight container away from moisture to maintain crispness.
4.4
8 reviews
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