1. Preheat oven to 200°C or 395°F. Prepare a baking tray covered with parchment paper.
2. Roll out the puff pastry on the worktop, sprinkle the entire surface with vanilla sugar and roll it so that it sticks well.
3. Cut vertical strips 2 centimeters thick. Grease the cones that will be used as molds with oil, butter or release spray.
4. Take a strip and roll it around the mold in a spiral, overlapping it a little to cover the mold in its entirety.
5. Put the cones on the oven tray; brush each with beaten egg.
6. Take the painted cones to the oven for approximately 12 minutes until they look golden.
7. Remove from the oven, wait a couple of minutes and with the help of a kitchen towel, loosen each puff pastry cone, gently turning the metal cone, and let it cool on a wire rack.
8. Take the pastry cream out of the fridge, fill a pastry bag with it and fill each puff pastry cone.
9. Arrange the filled cones on a tray and sprinkle the top with icing sugar.
10. Serve and enjoy.
