Cornets a la Creme

Directions

1. 1
   In a medium bowl, combine 1/3 cup of the cream with the flour, sugar, milk, egg, lemon juice, lemon zest and 2 1/2 tablespoons of the butter.
2. 2
   Beat until the batter is smooth.
3. 3
   Preheat a pizzelle iron over moderately low heat.
4. 4
   Lightly brush the iron with some of the remaining butter and place a heaping tablespoon of the batter in the center.
5. 5
   Close the iron and squeeze the handles for a few seconds.
6. 6
   Release the pressure and cook for about 30 seconds or until the wafer comes away from one side of the iron.
7. 7
   Flip and bake the other side until golden, 20 to 30 seconds longer.
8. 8
   Using a knife tip, lift the edge of the pizzelle away from the iron; carefully peel the wafer off the iron and roll it around a large pastry tip or cannoli mold to form a cone.
9. 9
   Repeat to form the remaining cones, buttering the pizzelle iron and adjusting the heat as necessary.
10. 10
    In a large bowl, whip the remaining 2 cups of cream with the confectioners' sugar and vanilla.
11. 11
    Spoon or pipe the cream into the cones and serve.