In a medium skillet, heat over medium heat and add diced bacon. Cook for about 2 minutes, stirring occasionally, until the bacon becomes slightly crispy. Transfer to a plate lined with paper towels to absorb excess grease.

In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute. Gradually stir in 1 cup of whole milk, continuing to whisk until thickened, about 3-4 minutes. Remove from heat.

To the thickened mixture, add the sautéed bacon, 1 cup of shredded Gouda cheese, 2 tablespoons of chopped chives, 1 tablespoon of mustard, and season with salt and pepper. Stir to combine and allow to cool.

Preheat your oven to 180°C (356°F). On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness and cut into long strips, about 1-inch wide. Brush each strip with melted butter.

Wrap each pastry strip around the greased ice cream cones or molds, overlapping slightly and securing with a dab of water.

Place the wrapped cones in a baking pan and brush with egg wash. Bake for about 20 minutes or until puffy and golden brown.

After baking, allow to cool for a few minutes. Carefully fill each pastry with the cheese and bacon mixture and garnish with curly lettuce.