Homemade ice-cream cones
- Pour the sugar and 60 ml of warm water into the blender jug and, with the measuring beaker in place, bring to the boil for 3 minutes/100 °C/speed setting 1.
- Add the softened butter chopped into pieces and, with the measuring beaker in place, melt for 2 minutes/speed setting 1. Allow the mixture to cool in the blender jug for 20 minutes.
- Next add the flour, egg, 1 pinch of salt and the cinnamon to the blender jug and, with the measuring beaker in place, stir for 30 seconds/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix again for another 15 seconds/speed setting 4.
- Allow the mixture to rest for 30 minutes.
- Then pre-heat the wafer iron and bake the batter in portions. Roll the hot wafer immediately into cones and allow to cool.
To make the wafers, you can replace the cinnamon with the pulp of half a vanilla pod, half a grated tonka bean or 1 teaspoon of spekulatius spice mix.
To make dark wafers add 1 tablespoon of cocoa powder.
The baked wafers can also be laid while hot over an upturned small bowl. Then simply allow to cool. This makes wonderful wafer bowls.
If you don’t have an ice-cream wafer iron, draw a circle of approx. 16 cm diameter on greaseproof paper and pre-heat the oven to 180 °C. Then place the paper pencil-side down on a baking sheet, place 2 tablespoons of batter in the circle and smooth out carefully to an even thickness. Then bake for approx. 4 minutes. As soon as the edges turn brown, remove the baked circle and roll it round the metal cylinder to create a cone. Allow to cool completely.
Bon appétit with Monsieur Cuisine