Ingredients
Cone mixture
(for 80 pieces, 2 40x60cm trays (rows of 8 pieces))
Butter 100 g
Icing sugar 150 g
Tempered egg whites 90 g
Sifted flour 110 g
Vanilla extract 0.5 to 1 cl
Garniture
Léonc Blanc chestnut cream 600 g
Softened butter 100 g
Rum 30 g
Untreated orange zest 1 (or 3 drops of essential oil)
Tempered chocolate for the coating
Marron glacé pieces
Preparation
Cone mixture
Preheat the oven to 220°C.
Lightly grease 2 trays.
Soften the butter in a lightly warmed mixer bowl.
Add the icing sugar and combine for 2 minutes.
Add the egg whites in several goes, each time waiting until they are fully absorbed in the mixture.
Add the vanilla extract.
By hand using a spatula, fold in the sifted flour carefully, gently lifting the mixture and without whisking. Mix.
Assembly and cooking:
Use empty nozzles to shape the cones.
Use a piping bag with a 6mm nozzle to pipe small 2.5cm domes in 5 rows of 8 pieces per tray.
Bake one tray at a time for 4 to 6 minutes.
Open the oven door a little as soon as they start to colour.
Using a triangle, shape as many cones as you have nozzles by rolling
the domes into pointed cones and setting them in the nozzles.
Keep the domes on the tray by the open oven as you shape the others.
Store in an air-tight container.
Filling
Zest the orange and put in the rum or add the essential oil (no more than 3 drops) and put to one side.
In the mixer bowl, slowly combine the softened butter and the
chestnut cream without overbeating. Slowly add the orange-infused rum.
When the mixture is smooth stop the mixer.
Assembly
Using a plain nozzle, pipe the filling into the cones up to the top. Dip the filled cones in tempered dark and/or milk chocolate.
Then immediately top with a piece of marron glacé.
Leave the chocolate to set and then store in the fridge in an air-tight container with greaseproof paper separating the cones.