Begin by melting the butter on a low heat.
Meanwhile mix the flour with the icing sugar, the salt and the seeds from the vanilla pod.
While mixing add the egg white and the melted butter. When there are no more lumps stop mixing to prevent too much gluten from forming. Let it rest for at least an hour.
After that spread it on the silicon cone mold and level it. Bake them at 150 °C (302 °F) for around 15 to 20 minutes. When still hot remove them from the mold and portion them. Also trim the edges with a big round cutter.
Place them back on the metal tray and bake them for another minute. Again when still hot shape the cones with a cone shaper. Press it well to insure you get a tight end result.
Let them cool down before filling them with some tempered white chocolate. When it’s full turn it around to remove any excess chocolate. Let it set for at least 30 minutes and then keep them dry and covered.
