Pancake cones with pink praline

Preparation

1. The whipped cream with pink praline:

   Blend the pink praline with 120 g PDO Isigny Sainte-Mère Crème Fraîche.
   Pour the mixture into a saucepan and bring to a boil over medium heat while whisking.
   Remove from the heat once the praline cream has thickened.
   Leave to cool completely and set aside 2 tablespoon praline cream in a ramekin for the final stage of the dessert.
   Pour 200 g PDO Isigny Sainte-Mère Crème Fraîche into a bowl and beat with an electric mixer.
   When light and fluffy, add the cooled pink praline cream. Continue to whip until you have a firm whipped cream.
   Set aside in the refrigerator.

   The pancake batter: 

   Pour the flour and sugar into a mixing bowl.
   Add the egg, then pour in the milk little by little while whisking.
   Heat a small pancake pan, pour in some oil, then remove the excess with a paper towel.
   Pour a ladleful of batter and let it cook until the edge of the batter turns golden.
   Turn the pancake over and let it cook for a few seconds.
   Place on a plate and repeat with the remaining batter. You need to make 6 pancakes.
   Roll the pancakes over the stainless steel cone moulds (or use the aluminium foil to create a cone shape and roll the pancakes onto it).
   Place on a baking sheet lined with greaseproof paper.
   Preheat the oven to 180°C and bake for 30 minutes (adjust the cooking time according to the thickness of the pancakes).
   Leave to cool and then remove the stainless steel cones.
   Using a teaspoon or piping bag, fill the pancakes with the pink praline whipped cream and cover with a little of the pink praline coulis previously set aside.

   Serve immediately.