Learn how to make your own Takenoko no Sato pie; the uber-popular Japanese snack!
4 sheets puff pastry
4 ice cream cones
1 beaten egg
1 1/2 cups and 2 tablespoons milk
½ cup sugar
Few drops vanilla
¼ cup cake flour
1 sponge cake
Coating chocolate as needed
Preheat oven to 220 degrees.
Remove the puff pastry from the fridge, 10 minutes before using, and cut into 1 centimeter sticks.
Place all the custard cream ingredients in a pot and heat.
Warm the coating chocolate to melt.
Wrap the puff pastry around the ice cream cones.
Brush the puff pastry with the beaten egg.
Bake in the oven for 12 minutes.
Pipe in the custard cream.
Seal the bottom with the sponge cake.
Coat the top 3/4 of the pie with coating chocolate, and cool to set.