Puff pastry cones filled with pistachio nuts and almonds
Simple and quick puff pastry or shortcrust pastry cones filled with vegetable ricotta and topped with powdered sugar.
Servings: 6 cones
Const: low
Equipment
- 6 metal cones suitable for baking
- 1 sac-à-poche (optional)
Ingredients
- 240 g LaCotta
- 2-3 Tbsp Agave syrup
- 100 g plant milk
- 1/2 rectangular form of puff pastry or shortcrust pastry
- Coconut oil to grease the metal cones
To brush the cones before baking
- 1 Tbsp plant milk
- 1 Tbsp seeds oil
To decorate the cones after baking
- 1 tsp pistachio
- 1 tsp almond granules
- 1 Tbsp powdered sugar
Instructions
- Grease the outside of the metal cones with coconut butter.
- Take the pastry horizontally in front of you and cut 6-7 strips 2-3 cm wide lengthwise.
- Wrap each strip onto a cone starting at the tip and leaving some space at the base of the cone.
- Mix vegetable milk and seed oil in a bowl and brush it on each cone. Bake, leaving the cones lying flat.
- While the cones are baking, mix LaCotta, agave syrup and vegetable milk in a bowl. Taste and adjust for sweetness.
- Once the cones are well browned, remove them from the oven and let them cool a few minutes.
- Then remove the cones from the metal forms. Put the LaCotta cream in a pastry bag and fill each cone to the brim, pressing down gently.
- Put the almond and pistachio granules in a saucer and dip the exposed creamy part of the cone into it.
- Now you can enjoy your cones!