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Chocolate cone

Level:: Difficult
Makes:: Recipe for 30 snacks

80 g

82% butter
80 g

T65 flour
20 g

Dcp-22gt
200 g

Iced sugar
6 g

Fine salt
120 g

Water
240 g

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.

385 g

35% cream
100 g

Coconut cream
35 g

Passion fruit purée
125 g

Mango puree
1

Lime zest
35 g

Crystal sugar
25 g

Yolk
10 g

Cream powder
20 g

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

100 g

Brown sugar
50 g

82% butter
50 g

Almond powder
70 g

T65 flour
10 g

Dcp-22gt
50 g

Brown sugar
1 g

Sea salt
100 g

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.

150 g

Whole milk
152 g

Cacao Barry DARK COUVERTURE - TANZANIE 75% - PISTOLS - 2.5KG BAG
34 g

Dcp-22gt
170 g

Yolk
130 g

White egg
90 g

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.