Cornets a la Creme

1. 1

   In a medium bowl, combine 1/3 cup of the cream with the flour, sugar, milk, egg, lemon juice, lemon zest and 2 1/2 tablespoons of the butter.

2. 2

   Beat until the batter is smooth.

3. 3

   Preheat a pizzelle iron over moderately low heat.

4. 4

   Lightly brush the iron with some of the remaining butter and place a heaping tablespoon of the batter in the center.

5. 5

   Close the iron and squeeze the handles for a few seconds.

6. 6

   Release the pressure and cook for about 30 seconds or until the wafer comes away from one side of the iron.

7. 7

   Flip and bake the other side until golden, 20 to 30 seconds longer.

8. 8

   Using a knife tip, lift the edge of the pizzelle away from the iron; carefully peel the wafer off the iron and roll it around a large pastry tip or cannoli mold to form a cone.

9. 9

   Repeat to form the remaining cones, buttering the pizzelle iron and adjusting the heat as necessary.

10. 10

    In a large bowl, whip the remaining 2 cups of cream with the confectioners' sugar and vanilla.

11. 11

    Spoon or pipe the cream into the cones and serve.

* Per serving · 4 servings · Values may vary.