Tender puff pastry cut into strips the width to thickness of a finger. The strips are cut in the middle of the two. They make cones, by winding around SEAL greased with a little oil. Arrange in the pan, the bottom of which is baking paper. Bake in preheated oven at 250C degrees to pinking. Leave to cool well. In a food processor put all the ingredients for the cream Beat until a thick mixture. With the help of a syringe or a spoon filled with cream cones just before serving. Consumed immediately as cones can soften the cream.