German Ice Cream Cone

A thin, golden wafer that snaps under the teeth. The scent of cinnamon and warm butter browning in the iron fills the room.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 614
• Protein: 9 g
• Carbs: 78 g
• Fat: 29 g

Ingredients

• 250 g Wheat flour ( sifted )
• 125 g White sugar ( standard )
• 125 g Minimum butter sweet ( melted )
• 2 piece Egg ( whole )
• 1 tsp Vanilla extract ( liquid )
• 1 pinch Cinnamon powder ( fine )
• 100 ml Mineral water ( lukewarm )

Instructions

1. Base preparation

   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. Wafer batter

   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. Cooking and shaping

   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.

Chef's tips

• 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.

Storage

Store in an airtight container away from moisture to maintain crispness.