Vanilla cornet recipe

Vanilla cornet: Puff pastry with a creamy vanilla filling

Vanilla cream really is everyone's favourite, isn't it? In general, vanilla is THE spice that should definitely not be missing in the bakery. You can now buy vanilla almost everywhere. Whether as sugar, paste, extract, flavouring or, of course, as a pod. Vanilla is and remains the queen of spices. Precisely because it is so delicious, we thought we would make a tasty puff pastry roll and fill it with vanilla cream. The fine puff pastry simply enhances the delicious flavour of the vanilla so that it can develop its full aroma. These rolls taste best when you dust them with a little icing sugar at the end.

Most important key data

Quantity: 6 pieces

Baking time: approx. 8 minutes

Difficulty level: Easy

Shelf life: 2 days

Vanilla cream filling

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

Roll cornet

Puff pastry
Egg		1
Schiller curls
Butter for greasing

Finishing the cream

Gelatine		2 sheets
Whipped full cream		80 g
Some icing sugar
14 star tip

Vanilla cream powder, 120 g

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Bourbon vanilla seeds, 5 g

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Whisk 25 cm

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Making the vanilla cream

Start by making the cream first, as it needs enough time to cool. To do this, boil the milk (part 1) together with the granulated sugar in a pan.

Now mix the vanilla cream powder with the vanilla seeds and the second part of the milk in a separate bowl. It is important that you use cold milk for this, otherwise the cream powder would clump together immediately.

As soon as the milk boils in the pan, add approx. 1/4 of the hot milk to the vanilla milk and stir briefly.

Now add this mixture back to the hot milk in the pan and boil the mixture, stirring constantly, until it thickens and turns into a creamy pudding.

You should not have your hob on the highest setting for this, otherwise the cream will thicken too quickly and you could end up with small pieces.

Now pour the hot pudding into a bowl to cool and cover with cling film. Press the cling film directly onto the surface of the pudding to prevent a skin from forming. Place the pudding in the fridge for at least 2 hours and then prepare the cornets.

Star spout 14 mm

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Professional leaf gelatine, 150 pieces

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Roll cornet

You can use ready-made puff pastry for this recipe. However, if you would like to make your own puff pastry, we recommend following the instructions in our cream slices recipe booklet. It explains step by step how to make puff pastry. Making puff pastry is also shown in our Pastel de Nata booklet, but the dough there contains more fat and is therefore not as suitable for making the rolls.

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

Grease the Schillerlocken with a little butter or other fat and then wrap each cut strip of dough around the metal cornet.

Bake the dough rolls in a preheated oven at 210 degrees for approx. 8 minutes. Once baked, remove the shimmering curls and leave the cornets to cool for at least 20 minutes.

Cornet iridescent curls Ø 3.5 x 14 cm, 6 pieces

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Silicone brush, 20 cm

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Dough cutter, 5 wheels

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Finishing the vanilla cream and filling the cornet

Soak the gelatine in cold water.

Take the finished pudding out of the fridge and stir briefly with a hand mixer to make it smooth and creamy. Place the softened gelatine in a small pan and dissolve over a low heat. Using a spatula, fold the whipped full cream into your pudding mixture.

Then add approx. 2 tablespoons of the cream to the gelatine and stir well to create a smooth mixture and equalise the temperature.

Normally you always do this step BEFORE adding the cream, but in this case the custard does not need to be extremely airy and the pure custard would be too firm to mix well with the gelatine. By adding the cream earlier, the mixture is lighter and the gelatine combines better with the mixture.

Now add the equalised gelatine to the remaining cream and stir in well. Fill the finished cream into a piping bag with a 14 mm star tip and place in the fridge for approx. 10 minutes to firm up again.

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

Nutrition declaration per 100 g

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

Most important key data

Vanilla cream filling

Roll cornet

Finishing the cream

Vanilla cream powder, 120 g

Bourbon vanilla seeds, 5 g