METHOD:

1. Whisk the egg yolks, vanilla and sugar until pale and frothy. Add half the milk, then whisk the mixture with the flour until smooth. Add the rest of the milk.
2. Place the pastry cream over low heat and cook, whisking constantly, until thickened (5-7 minutes).
3. Pour the hot custard into a glass bowl, cover with plastic wrap and leave to rest in the fridge.
4. Roll out the puff pastry and cut into 12 strips.
5. Wrap each strip around the steel horn mould, overlapping slightly. Brush with cream or beaten egg before baking for 15-20 minutes at 200°C/440°F.
6. Leave the cones to cool, then carefully remove them from the mould.
7. Fold the whipped cream into the cold custard and use a piping bag to fill each cone with the mixture.