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Puff Pastry Cones with Chocolate Mousse and Nougat Crumbles
Crispy puff pastry cones filled with a light dark chocolate mousse, sprinkled with almond nougat shards. An elegant pastry, perfect to finish a meal or for a refined snack.
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Cost Breakdown
Critical Success Points
- • Cooking the caramel without burning it
- • Tempering the chocolate correctly
- • Whipping the egg whites to the right temperature
- • Wrapping the pastry without overstretching
Safety Warnings
- • The sugar caramel reaches very high temperatures; handle with heat‑resistant gloves.
- • Raw egg whites may contain salmonella; use fresh eggs and keep the mousse refrigerated.
- • The oven is very hot (210 °C); use oven mitts.
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