Lemon Cream in Chocolate Cones
- 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 Tbsps Coffee creamer
Heat milk, glucose, butter and powdered sugar while stirring to about 50°C (122°F). Under no circumstances bring to a boil!
Put mixture into a bowl, stir in almonds and cocoa. Cover and leave overnight in the refrigerator to rest.
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.