Cannalookie

Ingredients

	Unit
Cannalookie Shell Batter
Satin Crème Cake Mix Plain \| Patisserie	0.500 kg
Butter	0.225 kg
Glucose	0.040 kg
Water	0.050 Kg
Cannalookie Shell Batter total	0.815
Soft Dark Chocolate mousse
Bavarois Neutre \| Patisserie	0.150 kg
Water (boiling)	0.350 kg
Plain Enrobing Chocolate	0.400 kg
Chantypak \| Patisserie	1.000 kg
Soft Dark Chocolate mousse total	1.900
(per biscuit)
Chopped nuts	0.001 kg
(per biscuit) total	0.001

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.