The Art of French Pastry

with aluminum foil or
parchment paper so the
caramel drips on the
paper instead of on the
counter. Wrap the
Styrofoam cone with an
18 × 18–inch piece of
aluminum foil and rub the
foil with a small amount
of oil. Place the cone on a
silpat or a flat plate
wrapped in oiled foil.