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