Puff pastry cut into narrow strips that wrap around spiral cones (from caps yogurt wound cones) slightly overlap. The dough should be loose and cold. Bake in preheated oven strongly about 15 minutes. For the cream put milk on the stove and to it trickle add flour and starch as stirring constantly until cream thickens so that it is separated from the walls of the vessel. In another bowl whisk macerate butter with powdered sugar until a homogeneous mixture. Mix the two cream after it has cooled first. Should get fluffy, to which we add vanilla. With a cream cones fill it already finished.