Cannalookie | Professional Patisserie Recipe - Puratos

Ingredients

Method

Mix Satin Crème Cake Plain Mix, butter & glucose on low speed to form a crumb.
Add water, mix to form a paste.
Rest for 30 mins before depositing 30g pieces of dough onto lined double trays.
Bake at 180°C top heat,170°C bottom heat for 13 mins, rest on the tray for 2 mins before rolling around cream horn moulds.
Pour boiling water over the Belcolade Plain Enrobing, mix until fully melted.
Add Bavarois Neutre & mix until smooth. Add Chantypak, whip to piping consistency, mix in chocolate chips & fill the cooled shells.
Finish with chopped nuts.

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