Cannalookie

Ingredients

Unit
Cannalookie Shell Batter
Satin Crème Cake Mix Plain 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 0.150 kg
Water (boiling) 0.350 kg
Plain Enrobing Chocolate 0.400 kg
Chantypak 1.000 kg
Soft Dark Chocolate mousse total 1.900
(per biscuit)
Chopped nuts 0.001 kg
(per biscuit) total 0.001

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.