Trigona Panoramatos (Custard Phyllo Cones)

Bring 500 g syrup sugar and 400 g water to a boil, then turn off once the sugar dissolves.

Cool completely before dipping the shells.

Heat 700 g milk with 300 g custard sugar and the vanilla.

In another bowl, whisk the remaining 250 g milk with 4 yolks, then mix in 250 g flour.

When the milk reaches a boil, remove from heat and whisk about one-third gradually into the egg bowl.

Return the mixture to the saucepan and stir over medium heat, scraping the base, until thick and smooth. Remove from heat and mix in 50 g butter.

Spread the custard in a wide shallow container and press film against its surface.

Refrigerate until fully cold. Allow about 90 minutes for cooling, with more time if the container or refrigerator requires it.

Cut each of the 14 sheets into three long strips by dividing the short edge into thirds, making strips about 11.8 by 45.5 cm.

Butter one strip, add a second and butter again to make 21 pairs. Keep unused phyllo covered.

Fold one end diagonally into a triangle and continue the triangular folds to the strip end.

Halve each large triangle and open the cut edges into two small cones. Support each cavity with crumpled baking parchment, making 42 cones.

Distribute the remaining phyllo butter over the surfaces and place on lined trays.

Bake in two batches in a preheated 160C oven for about 30 minutes each, until golden. Use more batches if needed for space.

Remove all paper from the baked cavities.

Dip the hot shells in the cooled syrup, turning to coat both sides, then lift with a slotted spoon, drain and cool completely.

Whip 80 ml cold cream with 1 tablespoon icing sugar.

Fold it into the fully cold custard, transfer to a piping bag and divide among the cooled cones. Refrigerate those not served immediately.