Ingredients :
230 g butter (preferably Poitou-Charentes)
Water
Sugar
Salt
Flour
4 eggs
Milk
Vanilla powder
Powder on the sides
375 g pastry cream
Melted chocolate for the cone
White fondant for icing
Baking paper
Cling film
Syrup at 30 (water and sugar)
114 syrup for the white fondant (water and sugar)
Instructions :
Preparation of the dough:
Make a well with the flour and salt.
Pour some of the very cold water into the center and dissolve the salt.
Gradually incorporate the flour towards the center.
Add the rest of the water then the butter.
Do not overwork the dough, cover with cling film and refrigerate for 30 minutes.
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