On pastry cones…

Pastry chef Camille weighs in on pastry cones from Paris:

I make a cornet (pastry cone) pretty much the same way (sans tape, bien sur) but i never fuss around with getting a perfect triangle to begin with. I take a regular, rectangular piece of parchment, full-sheet sized, and fold and cut until I have 8 Nevada shapes. I fold in the squared corner first, then wrap the Vegas end around, tighten, and fold. They say you’re supposed to fold the top down away from the seam, but I haven’t noticed much of a difference, to be honest.

Thanks Camille! I’ll check my map of the continental US and give it a try!

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