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

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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