Did you already Try making cones using cream horn molds ? If not, this recipe will show you how to make the perfect dough to get perfect cones.
first, let me tell you that the dough that I made is not sweet, so to get a good pastry you should fill the cones with sweet ingredients like caramel or melted chocolate combined with grounded peanuts, pistachio, almond, candy, rainbow sprinkels….etc
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
The supplies you will need:
- Cream horn Molds
- Pastry Tweezer
- Circle cookies cutter
- Pasta Machine
- 300 g flour
- 75 g butter
- 1 Tea spoon vanilla
- 1/2 tea spoon white food coloring
- Pinch of salt
- Water + Blossom Water ( almost 1 glass from the two ingredients combined)
- Melt the butter over medium heat.
- In a large bowl combine the flour, the white food coloring, the salt and the vanilla.
- Add the melted cold butter to the previous mixture, mix well with your hand.
- When the butter is well incorporated, add the Water and blossom water little by little until the dough becomes consistent.
- Cover with a plastic wrap for 30 minutes.
- Roll out the dough on a floured surface, then use the pasta machine to make it thiner (Use the numbers from 0 to 3).
Note : the dought shouldn’t be very thin because we will decorate it with the pastry Tweezer.
- Cut the dough in circles that fits the cream horn molds.
- fold the circles around the cream horn molds, make sure to close the end of your cones.
- Using the pastry Tweezer, decorate the cones like in the picture below.
- Bake in a preheated oven 302F (150 c) for 20 minutes.
- Once the cones are well baked remove them from the molds and fill them with the stuffing that you like.
Note : In this recipe the stuffing that I chose was a homemade Caramel combined with grounded peanuts, you can replace the caramel with melted chocolate.
- After stuffing the cones, they should be kept in the fridge.
- This step is not required : Before serving, sock the cones point first in a lukewarm honey or a lukewarm homemade syrup in order to make the dough more soft (this step is not required, if you prefer the cones crunchy keep them as they are).
- Put your cones in a vertical position to prevent the stuffing from leaking out.