Lemon Cream in Chocolate Cones

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Lemon Cream in Chocolate Cones
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 30 min.
Ready in

Ingredients

for
30
Chocolate sachets
120 grams powdered sugar
100 grams butter
butter (for the pan)
40 milliliters milk
40 grams Glucose
120 grams almonds (peeled, crushed)
50 grams Cocoa
Pastry flour (for the pan)
50 grams Dark couverture chocolate
2 tablespoons Coffee creamer
For the filling
400 grams Whipped cream
1 lemon (zest)
1 lemon (zest)
2 tablespoons sugar
How healthy are the main ingredients?
Whipped creamalmondsugarCocoalemon

Preparation steps

1.

Heat milk, glucose, butter and powdered sugar while stirring to about 50°C (122°F). Under no circumstances bring to a boil!

2.

Put mixture into a bowl, stir in almonds and cocoa. Cover and leave overnight in the refrigerator to rest.

3.

Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. Use a biscuit cutter to cut dough in circles (10 cm diameter, approximately 4 inches) and place on the parchment paper. Bake with oven door ajar until the dough just begins to color. Take sheet from the oven and let cool slightly. Then bake a second time until the dough takes on a little more color. Let cool briefly, then shape the individual sheets carefully into cones, allow to cool well. Chop chocolate and melt above a hot water bath. Stir in half and half and coat the cooled cones of chocolate. Whip the cream with lemon zest and sugar, fill into a piping bag with and inject cream into the cones. Serve with lemon zest garnish.