1 1/4 cups flour
250 g/9 oz powdered sugar
1/4 cup milk
1 cup heavy cream
50 g/2 oz almonds or pistachios
1 tsp vanilla extract
Break egg into a mixing bowl, add 200 g/7 oz of powdered sugar and vanilla extract. Mix everything well until a smooth paste is formed. Add flour and mix the dough, then mix in the milk.
Put 1 tbsp portions of dough onto a slightly waxed preheated baking sheet, spread into a shape of a think pancake, then put into a preheated oven. When the edges of pancakes turn brown, take one pastry at a time (without taking the whole sheet out of the oven) and fold it into a cornet.
Finely chop blanched and peeled pistachios or almonds. Whip heavy cream into a thick foam, and then mix with remaining powdered sugar and vanilla extract. Fill cornets with whipped cream from a piping bag, put filled cornets on a serving plate. Sprinkle cornets with powdered sugar, sprinkle whipped cream with chopped nuts.