Cornet puff

Puff Pastry Cornets filled with vanilla custard

Viennoiserie Pastry Butter


Puff pastry

2850 g Flour (11.50/680)

350 g Debic Dairy Butter Constant

60 g Salt

1140 ml Water

Coarse granulated sugar

2250 g Debic Top Tourage Gold

Vanilla custard

10000 ml Milk

2 Vanilla pods

2000 g Sugar

500 g Potato starch

500 g Custard powder

10 Eggs


Puff pastry

Mix all the ingredients and knead briefly.

Leave in the refrigerator to rest for 4 hours.

Leave the Debic Top Tourage to come to room temperature and incorporate into the dough.

Fold: 2 x 4.

Leave the dough to rest in the refrigerator overnight.

Roll out the pastry to 1.5 mm.

Wrap the dough around a corn mould so that it overlaps.

Glaze with water and press the corns in coarse granulated sugar.

Please note

Do not coat the underneath of the cone in sugar. Leave the corns to rest before baking them at 230°C for 25 minutes.

Bring the milk, split vanilla pods and sugar to the boil.

Add the potato starch and custard powder, stirring continuously.

Leave to simmer briefly.

Finally, mix in the eggs.


Fill the puff pastry horns with vanilla custard.