John Myers
Cream Cones
The perfect cream cones recipe with a picture and simple step-by-step instructions.
- 750 g Powdered sugar
- 360 g Marshmallows
- 2 tbsp Water cold
- 1 tbsp Glycerin 99% for baking or 1 tablespoon more water
- Palmin
- 1,5 tbsp Vanilla flavor liquid
- 2 tbsp Strawberry jam happened
- 4 g Instant coffee powder
- 100 g Dark couverture
- 100 g Dark chocolate
- 15 g Palmin
- Rub three medium-sized, microwave-safe bowls well with Palmin. Divide the marshmallows into 3 portions of 120 g each and place in the bowls. Put the water and glycerine in a small bowl, stir well and determine the total weight from the amount of liquid. Then divide this by 3 and divide it into 3 bowls. Mix one portion with the vanilla flavor, one with the strawberry jam and the third with the coffee powder.
- Prepare each portion of marshmallow one at a time. To do this, put one in the microwave for 30 seconds. Take out immediately and stir. On the outside they still have their shape, but on the inside they are already soft. Now stir the flavored water-glycerine mixture into the MM mass and place the bowl in the microwave again for 30 seconds. Take out again immediately and stir vigorously with a whisk. If the mass is not completely melted and creamy, repeat the process 1 more time. However, this must never be longer than 30 seconds, and it must always be stirred well afterwards to test the consistency. In addition, this is a better way of preventing the mass from starting to caramelize. With this small amount, however, 2 x 30 seconds should be sufficient.
- When the mixture is thick and creamy and no longer contains any lumps, work in the powdered sugar in small portions and on a medium setting using the dough hook of the hand mixer. This becomes more and more difficult from portion to portion because the mass is getting firmer and firmer. When all of the powdered sugar has been incorporated, knead for at least 3 more minutes so that the mixture cools down and has a nice, even consistency. You need a little “Mucki’s” for that, but it pays off. The fondant is then still very slightly warm and a little sticky, but can be shaped quite well with dry hands. Wrapped in cling film, it should then rest in the refrigerator for 1 – 1.5 hours.
- It must then be thoroughly kneaded on a clean, dry and then lightly greased work surface with Palmin. It should be soft and slightly shiny.
- For the amount of “cream cones” made here, remove as much of each of the 3 types that a total of 350 g are available. To store the rest of the fondant, always grease it all around with a thin layer of palm, wrap it airtight in cling film and then store it in a cool, but not too cold, container in a well-sealable container. Before using it, it must rest for about 24 hours at room temperature and then be thoroughly kneaded again. Never let the fondant come into contact with liquid things, otherwise it will dissolve.
- Using greased hands, form 1.5 cm thick rolls out of the 350 g fondant and cut them into approx. 2.5 cm long pieces. Turn it into small cones, place them on a smooth surface and let them air dry overnight. The mass makes about 50 pieces.
- Gently melt the couverture, chocolate and palm over a low heat over a water bath. When everything has dissolved, stir well again, dip the individual cones in them and set them down on a smooth surface to harden. When they have set, straighten the edges with a sharp knife and then ……………… snack yourself or give it away …………. .
- In the case of the portion with the jam, the finished mixture may be softer than the other two. But you can regulate this with 50 – 100 g more powdered sugar. This must then also be kneaded in small portions and in several steps. If you make the vanilla or coffee portion first, then you have an exact measure of how the finished mass should be and an indication of how much more powdered sugar has to be kneaded if the mass is still too soft. The aromas can be any, but should not exceed the amount of liquid specified here. The 3 types make a total of 1100 g.
- The glycerine is only a product that can be used in the kitchen. You can get it either in the pharmacy or on the Internet. You can also melt the marshmallows over a water bath without a microwave. It just takes longer.
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