INGREDIENTS
- – Yeast 90 g.
- – Flour 0000 500 g.
- – Impalpable sugar 225 g.
- – Butter 300 g.
- – Fantastic salt 5 g.
- – Lemon zest 1 cdita.
- – Vanilla essence 1 cdita.
- Stuffed:
- – Dulce de leche pastry chef 500 g.
- – Berries.
- – White chocolate ganache.
- Roof:
- – Chocolate topping 200 g.
- – Chocolate con praline.
Shock everybody with these do-it-yourself DULCE DE LECHE CONITES! Crammed with pink fruits and white chocolate, coated in chocolate to be fully pleased
PROCEDURE:
1. For the dough, begin by beating the creamy butter with the powdered sugar till creamy.
2. Add the lemon zest, vanilla essence, eggs one by one and cream once more with the mixer.
3. Individually, combine the flour with the salt and add to the earlier preparation, sifting and integrating with a spatula, with out kneading.
4. Go right down to the counter and mill (combine with the palm of the hand) till united.
5. Reserve, wrapped in movie, for half an hour within the fridge.
6. Stretch and minimize 4 cm discs for the cones.
7. Bake in a medium oven on a greased plate for about 8/10 minutes.
8. For the topping, soften the chopped chocolate in a bowl with the melted butter. Relaxation for a couple of minutes and stir.
9. To assemble, fill with dulce de leche and coat.
10. To assemble the cones, place the dulce de leche within the mangra, make a small glass of dulce de leche on the bottom and coat.
