Ingredients

Streusel
almond flour
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cold butter cubes
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
salt
1 g
0.04 oz
0.03 fl oz
Caramel coffee
cream
0.50 cup
140 g
4.90 oz
4.62 fl oz
butter
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
glucose syrup
0.25 cup
80 g
2.80 oz
2.64 fl oz
condensed milk
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
salt
1 g
0.04 oz
0.03 fl oz
ground coffee
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
Marshmallow
apricot puree
0.50 cup
125 g
4.38 oz
4.12 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
egg whites
2 tbsp
30 g
1.05 oz
0.99 fl oz
Syrup
water
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.75 cup
175 g
6.12 oz
5.78 fl oz
glucose syrup
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
agar
0.50 tbsp
8 g
0.28 oz
0.26 fl oz

Method

Streusel

Combine all the dry ingredients in a mixer bowl, and add the butter; mix with a spatula nozzle until damp sand crumbs. Spread the crumbs on a baking sheet, and bake at 170C (338F) for 5 to 7 minutes.

Coffee caramel

Bring the cream to a boil, and add coffee. Leave it for 30 minutes under a plastic wrap, and strain. Bring the mix to a boil again. If you want a richer coffee taste, then add 1 tsp of instant coffee. Caramelize the glucose with sugar in a thick-bottomed saucepan until amber, and then gently pour in the cream in several passes, stirring well. Beware of hot steam! Add the butter, the condensed milk and salt; punch very well with a blender, and refrigerate.

Marshmallow

  1. Combine the room temperatured puree with egg whites and sugar in a mixer bowl. Whip the mix on a high speed until fluffy and light. The volume will increase.
  2. Combine the ingredients for the syrup in a saucepan, and cook, stirring occasionally, until the "thread". That’s when you lift the spatula, and the syrup flows out, forming a continuous thread (110C | 230F).
  3. Now you can reduce the mixer speed, so that it’s convenient to pour the syrup in a thin continuous stream along the wall of the bowl.
  4. As soon as all the syrup has been poured in, turn it off, and put the fluffy, airy, stable mass in a pastry bag with a nozzle; form the marshmallows on the parchment. After 30 minutes, the marshmallow gets stable. It can be easily removed, connected and sprinkled with a mixture of powdered sugar and cornstarch (2:1). But you better leave the marshmallow overnight for drying.

Replace the puree with the apple one (just bake the apples as in the classic version); replace the water for the syrup with coffee, and add 5 g (0.20 oz) of Baileys liquor to the syrup.

The technology doesn't change.

Chocolate

Caramelize the chocolate. You can use a Kenwood cooking machine or an ordinary microwave oven.

If you use the Kenwood, then pour 500 g (17.65 oz) of white chocolate into a bowl. Install a silicone paddle and a small stirrer attachment with a “foot”. Turn the machine on 140C (284F), and heat with constant stirring at the 1st speed for 15 minutes. Then add 5 g (0.20 oz) of cocoa butter, and strain the chocolate from the caramelized sugar through a sieve.

If you have no Kenwood, then use the microwave. Just heat and stir until caramelization.

Assembling

  1. Place the cones in the convenient molds or narrow cups.
  2. Pour (or brush over) the inside of the cone with the tempered chocolate. Chill it.
  3. Pour in the cooled caramel (the temperature shouldn’t be higher than 28C | 82F).
  4. Fill the streusel in; for convenience, use a measuring or regular spoon.
  5. Place the marshmallow, using a “Closed star” nozzle. Let it dry overnight, and then refrigerate.
  6. Cover the finished cakes with caramelized chocolate.

Enjoy!