PREPARATION

1. In a mixing bowl add 260 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon vinegar, 60 grams butter, 120 milliliters water and knead into a smooth soft dough. Freeze for 20 minutes.
2. Place the 280 grams butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin and freeze for 20 minutes.
3. Take a dough ball and roll out the dough into a large rectangle about 1/2 inch thick. Place the crumbled butter in the center and fold the two ends over and freeze for 20 minutes again. Again freeze the dough after rolling. Repeat this process 3 times.
4. In a mixing bowl, add 150 grams whipped cream powder, 300 millilitres water and mix until it becomes nice and thick.
5. Take 1 sheet of paper and make a cone and cover with aluminium foil.
6. Take a dough and divide into equal parts and roll each piece of dough.
7. Roll the dough ropes around the aluminium cones.
8. Place them on a baking tray and brush with butter.
9. Preheat the oven to 400°F/200°C. Bake for 20 minutes or until golden.
10. Remove and keep until they are completely cooled.
11. After cooling, gently remove the cones.
12. Fill the cones with frosting.
13. Garnish with a cherry.
14. Serve.