Pastry Cones with Crème Pâtissière

This recipe was developed for catering purposes - makes 80 cones



Cream cones:
750g (1350ml) cake flour
2ml salt
2ml cream of tartar
350g butter
150ml cold water
2 egg yolks
15ml vinegar

Crème pâtissière:
2 eggs
280g (500 ml) cake flour
10ml vanilla essence
2L fresh milk
400g (500ml) Huletts White Sugar
50g butter





  1. Preheat oven to 180ºC.
  2. Sift the flour, salt and cream of tartar together.
  3. Rub butter into dry ingredients until mixture resembles fine breadcrumbs.
  4. Mix the water, egg yolks and vinegar together.
  5. Add to flour mixture and mix to smooth dough.
  6. Roll out dough into a rectangular shape to a thickness of 3 mm.
  7. Cut into 2.5 cm wide x 26 cm strips.
  8. Turn the strips around the cones, starting at the pointed end, making sure the strips overlap.
  9. Place on a greased baking tray and bake for 8-10 minutes until golden brown.
  10. Allow cooling and remove from cones.


  1. Mix the egg, flour and vanilla essence with a little of the milk to a smooth paste.
  2. Boil the remaining milk, sugar and butter together.
  3. Add the flour mixture to the boiling milk while stirring all the time.
  4. Boil for 1 minute and remove from heat.
  5. Leave to cool.
  6. Fill the cones with crème pâtissière and dust with icing sugar.

Estimated costing, mark-up & suggested selling price

Ingredients:R 68.75
Electricity / refrigeration:R 6.00
Packaging:R 0.00*
Total expenses:R 74.75
Recommended profit:R 125.25
Total:R 200.00
Recommended selling price per cone (R200.00 divided by 80 cones):R 2.50
*Should you use serviettes or paper plates for packaging, remember to include this in your cost