This recipe is a step-by-step method of making homemade waffle cones in a Chef's Choice PetiteCone Express. Of course, you can use any waffle cone maker.
Ingredients:
1 cup of heavy cream1 1/2 teaspoon of vanilla extract
1 1/2 cups of powdered sugar
1 1/2 cups of all-purpose flour
1/4 teaspoon of ground cinnamon
Pinch of ground nutmeg
1 Tablespoon of cornstarch
Directions: In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks). Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes. Heat up the waffle cone iron to a setting of 2.5. Put a dollop of batter onto each of the three waffle molds. The waffle maker comes with a spoon to scoop the batter with so you know exactly how much batter to use. If you use too much, the three waffles will stick together. If you use too little, the waffles will be hard to roll. (NOTE: do a practice run making only one cone.) Close the lid. The light will turn red. When it turns green again, it's time to roll your waffle. The waffle maker also comes with a cone shaped mold to roll the waffle around.
Here are a few tips:
- Work fast! The waffles harden super quickly.
- Protect your hands. The waffle will be really hot and you could burn yourself.
- As soon as the cone begins to overlap itself, press down firmly as you continue to roll to make it stick closed.
- Use your fingers to pinch together the hole at the bottom of the cone.
- If you are making three waffles at once, take them off the iron one at a time. Don't take a waffle off of the iron until you are ready to mold it, otherwise the third waffle will be too hard to shape by the time you get to it.
Store the cooled waffle cones in a Ziploc bag until you are ready to fill them with ice cream or whatever else tempt your tastebuds. ~ Chef ~
