INGREDIENTS
- For the mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 4 models.
- -Zest of 1 lemon.
- – Flour 0000 250 g.
- For the chocolate filling:
- – Crema 200 g.
- – Ddl pastry chef 200 g.
- – Chocolate semiamargo 200 g.
- For the candy ones:
- – Dulce de leche pastry chef 200 g.
- For the lavatory:
- – Black pastry tub 400 g.
- – White pastry tub 400 g.
For these with a candy tooth we now have this tremendous candy recipe with every part we like most: dulce de leche and chocolate , take pleasure in these CONITOS nevertheless you want them finest!
PROCEDURE:
1. For the dough: Sandblast with the butter, powdered sugar and flour.
2. Add the yolks and lemon zester, mix till all of the components are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and minimize 4 cm circles. Freeze.
5. Prepare dinner at 160ºC till golden.
6. For the chocolate filling: Deliver the cream with the candy to a boil, pour over the finely chopped chocolate.
7. Let it relaxation for a minute and blend.
8. Place within the fridge till agency.
9. To assemble the cones, make flakes of ddl and ganache on every disk of very chilly dough.
10. Place within the fridge till they harden.
11. For the tub: Soften the tub or chocolate and bathe the cones.
12. Beautify as desired.
