How to make
Start by making the dough. Beat the eggs and sugar with a mixer, then add the oil. Put the yoghurt and baking soda in a separate bowl and stir until effervescent.
Add 2 cups (500 g) sifted flour with the baking powder, then add in the egg mixture as well. Stir everything together. Transfer the dough onto a counter and start adding more flour gradually until you obtain a medium soft, nonstick, stretchy dough.
Turn the oven up to 360°F (180 °C) to heat up. Put baking paper in a tray. Roll out the dough to medium-thick sheet, cut it into strips about 1/2″ (1 cm) wide.
Wrap the strips around metal cone shapes, from the bottom (point) going up. Put them in the oven to bake until ready. Once they are, while still hot, take them out of the shapes and start wrapping the next set of cones.
Leave the baked cones to cool. While your cones are baking, start making the cream. Put 3 1/3 cups (800 ml) of the milk and the sugar to boil on the stove.
In a bowl, beat the flour with the eggs and remaining milk. Once the milk on the stove reaches boiling point, pour in the mixture from the bowl and stir continuously - the cream needs a few min. to thicken.
Take it off the stove, add the vanillas and stir again. Cover the hot cream with plastic wrap to prevent a crust form forming. Leave it to cool completely.
Once all cones are ready and cooled, as well as the cream, start filling them using a pastry bag, icing piping syringe or spoon. Once filled with plenty of cream, dip their openings in the melted chocolate and sprinkle with the ground walnuts.
