Ingredients
- 30 g egg whites (~1 egg white)
- 85 g confectioner's sugar
- 7 g potato starch
- 7 g cocoa powder
- 48 g AP flour
- 58 g brown butter
- 40 g nuts of your choice (I used hazelnut)
- 28 g sugar
- 10 g water
- 1 pinch fleur de sel
Instructions
- Brown butter before scaling, and set aside to cool.
- Whisk egg whites and icing sugar until it's completely homogenous. Sift in dry ingredients. When it's smooth and the brown butter is between body temp and room temp, gradually add. Chill at least 10min before using.
- Preheat wok on medium-low. Using an offset spatula (or a spoon), spread out into thin circles on parchment paper and cook with lid on for ~4min for a circle about 6cm wide. When it's ready, lift out by picking up the parchment onto a flat surface, and roll into a cone before it becomes cold. If there's a hole at the bottom, you might seal it with melted chocolate.
- I made my mould by curling a random advertisement postcard into a cone and wrapping foil over it. If you want really small cones, you could also try using a piping tip.If you want, you can also spread it even thinner, and make fortune cookies with it.
- Chop the nuts into finer pieces, if you like. Toast in 350F oven for ~10min.
- When your timer goes off, make your caramel. When the colour is a medium amber, turn the heat to low and pour in toasted nuts carefully, stirring quickly to coat. When everything is even, add salt and mix well. Scrape out immediately onto either a silpat, or parchment.
- Spread out with spatula, to prevent it setting into one large chunk.Unless you want a large chunk of brittle, but that's your business.(For praliné, add an extra 7g sugar when making, and mix in a food processor when cool.
- Add a little vegetable/canola oil if it looks too thick.)Nuts can also be chopped even finer to coat the rim of your cones, if desires; dip in melted chocolate, then in nuts.
Notes
I haven't made a traditional recipe with the #meiwok yet and I didn't really want to start now, honestly, because where's the fun in that?
So this is a chocolate tuile cone for ice cream, with caramelised nuts as garnish. It's a fun project that doesn't take as long as you think it does, and the tuile batter keeps well in the fridge, if you ever feel inclined to suddenly make yourself (or someone who you think deserves such a treat) a sudden late-night ice cream cone.
Or make a bunch and have an ice cream party. The weather's getting nicer, why not?
I apologise for the photos. It's really hard to nicely photography something that's actively melting on you Q v Q
