Separate the egg yolk from the egg white. Beat the egg white with a pinch of salt until stiff. Mix the butter with the egg yolks and little by little fold in all of the other ingredients.

Cover a baking tray with greaseproof paper (wax paper) and, with the help of a spoon, make two equal-sized disks out of the batter that are about 15 cm. (6 in.) in diameter.

Bake in a preheated oven at 200° C. (400° F. / Gas mark 6) until they have taken on a golden-brown colour.

Roll the pastry disks into cones while they are still warm and allow them to cool in a glass.

Fill the cones as desired, using crème, ice cream, whipped cream, and so forth.