Waffle Cones

I used to have to make hundreds of these a week at a restaurant called Melange where I was the pastry chef in 1987. We actually served them[ differently. Dave Jarvis, the chef, had us sauce the plate with caramel or raspberry sauce, place a large scoop of ice cream on the plate and then place the cone, open end down, on the ice cream, like a pointed hat sticking up. It looked very dramatic traveling through the dining room.]

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
Directions

In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes.

Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream.


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    There is something wrong here. I halved the recipe EXACTLY, using 1.5c heavy cream beat to a loose mousse consistency. I triple checked my measurements. The fat wanted to explode out of the waffle iron, and came out paper thin, super delicate and crispy but with 1/4" to 1/2" holes. The flavor was great, but clearly too delicate and holy to hold ice cream. I made a few, then added 1/4c more flour which solved the holes, but was still too thin. I really wanted this to work...
    I have been on a mission to make the perfect waffle cone this summer after having amazing cones baked outdoors in Greece. This recipe was a disaster for me, first of all the batter was too thick, I baked them anyway to test it. The shape came out completely wrong and too much butter fat ooozed out the sides of the waffle maker and the cones were super brittle. I tried adding a little milk to thin the batter, the shape came out better but they were still much too brittle for ice cream. They tasted great, the best tasting waffle cone I've made all summer, they would be perfect for putting on top of a cup of ice cream as the recipe suggests. They are not sturdy at all though so don't plan on filling the cones with anything! The only cones that have worked perfectly for me so far were from a mix I bought at Sur La Table.
    The recipe is spot on. No changes need to be made. It's suppose to be thick batter because you are making waffle CONES for things like ice cream. If you don't have a waffle CONE maker (not to be confused with Belgian waffle maker it will be very difficult to make. Its very simple to make just follow the recipe as it is printed. I made it for my daughters birthday party and everyone loved them. They were crispy and delicious. I'm making them again this weekend.
    Complete, fail. Do not attempt with Belgian Waffle Maker.
    *Please note*, this rating is based on the advice of trying 3 CUPS of heavy whipping cream....do not try 3 cups! I followed the recipe exactly but tried 3 cups of heavy whipping cream instead and it was a complete disaster. It will absolutely NOT work. It was like trying to make a waffle cone from a meringue-like batter. I can almost promise you that this recipe was checked and Food Network has the ingredients listed as they should be listed.
    I figured out the problem with the batter! Everyone was correct - there is a misprint in the recipe. Gale calls for 3 cups of heavy cream not ONE. I just finished watching her make the dough on her show. She even mentioned that she needed to double check the recipe. The waffles will work with the correct quantity of cream. What a shame that the food network editors didn't publish this correctly - especially when using high end ingredients.
    The batter can be a little daunting at first, but don't let that deter you! It will spread quite nicely when placed on iron. This is truly for good old fashioned waffle cones. If using a waffle cone maker, I found that approximately 1/4 cup of batter will fill it nicely. ENJOY!!!!!!!
    I followed the recipe and the consistency was a bit too thick and cookie dough like. The tricky part is putting them on the waffle iron. Since the waffle iron hinges on the back and doesn't press down evenly in the middle you find yourself placing the wad of dough it in the back so when it squeezes it forward it will fill all the way to the front and it's hard to get it to fill the whole iron consistently. Once it would ooze close to the front and the next time you would squeeze out a lot of dough and have to clean the front of the iron. As far as taste, they were too sweet and heavy to go with ice cream and tasted more like something you would eat by itself. I will look for a thinner batter (if you can even call this one a batter) so that I can ladle it evenly on the iron and get a more consistent cone.
    Don't let this thick batter fool you. I too was at first doubtful of the thickness of this batter but it worked beautifully. Best waffle cone recipe I've used. Easy to make, simple ingredients and YUMMY! Yields 10-12
    I absolutely agree 1 cup of cream was not enough, my dough came out more like pie crust dough, it was difficult to work with and I ended up giving up and just baking the dough in a waffle iron and making waffles instead. They taste delicious but for the work involved I don't think they're worth it.
    One cup of heavy cream is not match for 1 1/2 cups of sugar and 1 1/2 cups of flour. I didn't see the show - I'm just reading the recipe as printed online.
    The first time I made waffle cones I used a recipe I had filed away and wasn't pleased with them. They just weren't crisp. Next I used this recipe I saw Gale make on her show and was so happy with them. They remained crispy 5 days later after storing them in a zip lock bag and tasted great with a hint of cinnamon. They are winners in my book!
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