Cream-Filled Pastry Puffs with Chantilly

Roll out the dough to a thickness of 3 mm

Cut into strips 1 cm wide

Brush the strips with water

Wrap these strips around metal cones, commonly found at party supply stores

Brush with egg white and dust with cornstarch

Place in a baking dish and bake in a preheated oven (220°C) until golden brown

Remove still warm from the metal cones and let cool

Fill with chill chantilly using a piping bag

These pastry puffs can also be filled with vanilla or caramel cream, or brushed internally with your preferred flavor of gelatin and completed with chantilly.