How to make
Cream preparation:
All the ingredients for the homemade cones are combined together in a pot. Mix with a wire whisk.
Place the pot on the stove and stir, until it has thickened. Then it is removed and left to cool.
Preparing the cones:
Sift 0.9 lb (400 g) of flour into a bowl. In another bowl, mix the milk with the baking soda and ammonia soda. Then the oil, eggs and sugar are added. Mix everything and pour it into the flour. The dough is kneaded.
Gradually add more flour. Do not overdo the flour. Once it stops sticking to you, it's done. I even leave it slightly sticky, because when rolling it out I add more flour.
The dough is divided into 4 parts. Each part is rolled out thinly - about 3-4 mm. Then, strips, which are about 1 finger thick, are cut.
I use metal cones. I only brushed them once with a little butter. Take a strip and roll it up, by overlapping it a little. I bake the cones at 360°F (180°C), by keeping an eye on them constantly. As soon as they acquire a slightly golden color, I take them out. They are very easy to remove from the molds. They are left to dry.
Finally, fill the cones with cream and sprinkle them with some ground walnuts. They should be left for several hours, preferably overnight.
