Chocolate cone

Used Cacao Barry products
Chocolate Snack to Go

Chocolate cone

Created by
  • Yoann Laval
Level
level 3
Dosage
Recipe for 30 snacks
Used Cacao Barry products
Recipe components

Chocolate Gavotte

IngredientsPreparation
  • 80g
    82% butter
  • 80g
    T65 flour
  • 20g
    Plein Arôme
  • 200g
    Iced sugar
  • 6g
    fine salt
  • 120g
    water
  • 240g
    white egg

Blend all ingredients and heat for 3 min. 30 sec. in the microwave. Blend again, spread on Silpat using the stencil with the desired shape. Bake for 11 min. at 160°C. Roll and keep in hermetic box.

Cocomange Crémeux

IngredientsPreparation
  • 385g
    35% cream
  • 100g
    coconut cream
  • 35g
    passion fruit purée
  • 125g
    mango puree
  • 1As needed
    lime zest
  • 35g
    Crystal sugar
  • 25g
    yolk
  • 10g
    cream powder
  • 20g
    lime juice

Heat cream, coconut cream, passion fruit purée, mango purée and lime zest. Mix and pour in crystal sugar, egg yolk and cream powder. Cook for 1 min. Add lime juice. Mix, pipe into silicone cone moulds, freeze and unmould into a box. Keep in the freezer

Chocolate Crumble

IngredientsPreparation
  • 100g
    brown sugar
  • 50g
    82% butter
  • 50g
    almond powder
  • 70g
    T65 flour
  • 10g
    Plein Arôme
  • 50g
    brown sugar
  • 1g
    fleur de sel
  • 100g
    cocoa butter

Mix together all ingredients. Crumble cold, bake for 16 mins. at 150°C, isolate the cones using a brush with the cocoa butter, add the crumble inside, a regular layer.

Mi-cuit Soufflé

IngredientsPreparation
  • 150g
    whole milk
  • 34g
    Plein Arôme
  • 170g
    yolk
  • 130g
    white egg
  • 90g
    Crystal sugar

Heat whole milk and pour over Cacao Barry chocolates. Add yolk and whip together egg white and crystal sugar. Incorporate the meringue into the mix at 40°C. Pipe into the cones, insert the crémeux inserts. Cover with the mi-cuit, bake for 5 min at 220°C, leave for 4 mins. and serve in their natural packaging.