Are crêpes better when they’re turned into cones? (c) I remember Tokyo pastry houses and bakeries surprised me. It seemed like Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and for desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became a common street food in Japan. Crème Brûlée crepe cone is also a Japanese idea. I saw the pictures and I wanted it! Is it possible to make it at home without special equipment (large diameter crepe makers, spreaders, etc.)?
Let’s Cook Together! Day 6
With crepes and custard ready, it takes a minute to make one crepe cone. Make it and eat it with a cup of black coffee for breakfast!
In a saucepan, whisk yolks, starch, and sugar together. Stir about a quarter of the half-and-half or cream into this mixture, stir, then add the rest and stir.
Cook the custard over low heat until thick, constantly whisking. Cool completely. Refrigerate for several hours and up to a couple of days.
When ready to make cones, fill a pastry bag with custard. Squeeze a portion of custard on the crepe, sprinkle with sugar, melt it with a torch, roll a cone, sprinkle the visible top of the custard with more sugar and melt it with the torch. Enjoy!