Seasonal recipes
Coffee crème and mascarpone cones

Ingredients

For the cones: 25 g flour, 4 g powdered cacao, 30 g powdered sugar, 1/2 egg white, and 15 g melted butter.
Crème filling: 150 g mascarpone, 20 g confectioners sugar, 5 g instant, 1/2 cup very strong coffee.
Sauce: 150 g melted Pur Caraïbe chocolate, 20 cl milk,
10 g sugar.

Pre-heat oven to 180°C. To make the cone, pour the flour, cacao and sugar in a bowl. Make an indentation in the mix and then add in the egg white and butter. Mix well. Line a baking sheet with waxed paper and spread the dough and cut it into 10 cm diameter disks. Bake these for 5 minutes in the 180° oven. Remove each disc onto a non-stick surface and immediately roll onto wax paper cone molds before it hardens. To make the crème filling, mix the strong coffee with the instant coffee and sugar. Add this mix to the mascarpone and reserve for two hours in a cold environment. To make the sauce bring all ingredients to room temperature then filter. Fill the cones with the crème filling and garnish with the sauce.

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