- 4 slices Frozen puff pastry
- 200 grams Cream
- 1 tablespoon Sugar beet syrup
- 1 tablespoon Cream stabilizer
- something Chocolate couverture
Thaw puff pastry sheets and cut each lengthwise into 6 narrow strips.
Gather six cannoli tubes 1 cm diameter (approximately 1/3 inch diameter) and 10-12 cm long (4-5 inches long), or use tapered metal Schillerlocken cones from a kitchen specialty store. Preheat oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Press two pastry strips into one long strip, wrap around a tube in a spiral and place on prepared baking sheet. Repeat with remaining pastry strips. Bake cones for about 8 minutes, remove from oven and quickly and carefully remove metal tubes. Bake cones 4-5 minutes longer and let cool.
Beat cream, sugar beet syrup and cream stabilizer until stiff. Melt chocolate and dip cones about 2 cm (approximately 3/4 inch) in chocolate. Transfer cream to a pastry bag with a star tip, pipe cream into cones and serve.