'CARROTS'

CHIMNEY CONE

Full recipe

EASTER CARROT

Soft and light Hungarian chimney cone ‘carrots’ covered with sugar & cinnamon. Filled with delicious vanilla pastry cream, perfect for Easter.

PASTRY CONES

MAKE THE RECIPE

Chimney cone Easter carrots

YIELD

8 cones

TYPE

Dessert

TIME

25 minutes

LEVEL

Easy

1. MAKE THE DOUGH

Combine melted butter, sugar, eggs, milk, flour and instant yeast in a bowl.

2. KNEAD DOUGH

Knead the dough for 4-5 minutes until no longer sticky. Cover with plastic wrap and let prove for 30 minutes.

3. DIVIDE DOUGH

Once doubled in volume, divide the dough into 8 equal pieces.

4. ROLL OUT THE DOUGH

Roll out each piece of dough into a thin strip.

5. ROLL DOUGH ON CONE

Spin the dough around a metal pastry cone or cone made from aluminium foil.

6. ROLL IN SUGAR. BAKE.

Brush pastry with egg wash, then cover in sugar and cinnamon mix. Bake for 25 minutes at 180C (360F).

7. FILL WITH PASTRY CREAM

Once baked, let the cones cool down, then fill with your favourite fillings or pastry cream.

FULL DETAILED RECIPE

TIPS & TRICKS

Step by step recipe with photos, including FAQs, tips & tricks and how to store.

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