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.