1. In a saucepan, heat the milk over medium heat with the vanilla until hot but not boiling. If using vanilla extract, add it after removing the milk from the heat.
2. In another bowl, beat egg yolks, sugar and cornstarch until smooth.
3. Slowly pour the hot milk over the yolk mixture, whisking constantly to prevent the yolks from cooking.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and has the consistency of cream. This will take a few minutes. Remove from heat and reserve.
Prepare the cones:
1. Preheat the oven following the instructions on the puff pastry package.
2. Cut the puff pastry sheets into triangles. Roll each triangle from base to tip, forming cones. You can use molds or just roll them by hand.
3. Arrange the cones on a baking tray and brush them with beaten egg so that they are golden and shiny when cooked.
Cook:
the rest is on the next page
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