Espresso Cones

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 10 mins
Total Time 1 hr 55 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 50 g powdered suar
  • 1 tablespoon vanilla sugar, homemade
  • 125 g cornstarch
  • 40 g flour, type 5
  • 10 g cocoa powder, slihtly de-oiled
  • 1 teaspoon cinnamon
  • 1 pinch cardamom powder
  • 1 teaspoon espresso beans, finely ground
  • 125 g butter, cold
  • 100 piece (s) confectionery, (chocolate espresso beans, see tip)

Moreover:

  • 100 g chocolate couverture, dark
  • 4 tablespoon cocoa powder, slightly de-oiled
Espresso Cones
Espresso Cones
Print Recipe Pin Recipe

Instructions

  1. Mix all dry ingredients. Add the butter pieces. Knead first with the dough hook, then with your hands to form a smooth dough.
  2. Shape the dough into rolls approx. 2 cm in diameter. Packed in cling film, leave to rest in the refrigerator for approx. 1 hour.
  3. Preheat the oven to 175 degrees (convection 150 degrees). Line two trays with baking paper.
  4. Shape the dough into hazelnut-sized balls, roll up 1 espresso bean each. Distribute on the baking sheets with a little space. Bake in succession for 8-10 minutes and allow to cool.
  5. Melt the couverture in a water bath and pull it in strips over the cones and dust 3-4 tablespoons of cocoa over it.
  6. Tip:
  7. Espresso beans wrapped in chocolate give the cones a surprising crunsh.

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