Ingredients :
230 g butter (preferably Poitou-Charentes)
Water
Sugar
Salt
Flour
4 eggs
Milk
Vanilla powder
Powder on the sides
375 g pastry cream
Melted chocolate for the cone
White fondant for icing
Baking paper
Cling film
Syrup at 30 (water and sugar)
114 syrup for the white fondant (water and sugar
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