Puff Pastry Cones with Chocolate Mousse and Nougat Crumbles

Ingredients

• 400 g Puff pastry (ready-made, thawed if frozen)
• 100 g Egg whites (about 3 whites, at room temperature)
• 100 g Granulated sugar (for the mousse)
• 200 g Heavy cream (35 % fat, well chilled)
• 100 g Dark chocolate 72 % cocoa (cut into pieces, good quality)
• 50 g Ground almonds (raw or toasted, unsalted)
• 200 g Granulated sugar (for the nougat) (for the nougat caramel)
• 10 g Powdered sugar (for a light finish on the cones)
• 5 g Unsweetened cocoa powder (to dust the cones)

Instructions

1. Preheat the oven

   Turn the oven to 210 °C (top and bottom heat). Let heat for about 10 minutes.

   Time: PT10M

   Temperature: 210°C

2. Prepare the pastry strips

   Roll out the puff pastry and cut strips 2 cm wide. Lightly brush each strip with a little water using a brush.

   Time: PT5M

3. Form the cones

   Wrap each strip around the cone mold, starting with the thickest edge. Be careful not to stretch the pastry too much so it keeps its thickness. Place the small end of the strip under the baking sheet to prevent it from lifting.

   Time: PT10M

4. Bake the cones

   Bake the cones for 15 minutes until golden and well puffed. Remove from the oven and let cool slightly on a rack.

   Time: PT15M

   Temperature: 210°C

5. Prepare the nougat and crumbles

   In a small saucepan, pour the 200 g of granulated sugar and heat over medium heat, gently shaking the pan until the sugar melts and turns caramel brown. Remove from heat, immediately add the 50 g of ground almonds, stir quickly, then pour the mixture onto parchment paper. Cover with a second sheet and flatten with a rolling pin to obtain a thin sheet.

   Time: PT10M

6. Make the nougat crumbles

   Let the nougat cool for 5 minutes, then break it into small pieces using a mortar‑pestle, a blender or a rolling pin according to the desired size.

   Time: PT5M

7. Temper the chocolate

   Cut the dark chocolate into pieces and place it in a bowl. Melt it for 20 seconds in the microwave at medium power, then stir until smooth and warm (about 30 °C).

   Time: PT2M

8. Whip the cream

   In a cold bowl, whisk the heavy cream until it reaches a firm yet still supple consistency (soft peak). Refrigerate.

   Time: PT5M

9. Prepare the “hot‑cold” egg whites

   In a small saucepan, combine the 100 g of egg whites and the 100 g of sugar. Heat gently while constantly stirring until reaching 45 °C (use a thermometer or test with your finger). Remove from heat.

   Time: PT5M

   Temperature: 45°C

10. Whip the egg whites

    Transfer the hot‑cold mixture into a perfectly clean bowl, then whisk at high speed until the whites are firm, glossy and cooled.

    Time: PT5M

11. Incorporate the chocolate and cream

    Add the tempered chocolate to the whipped whites in three additions, gently lifting the mass with a spatula. Then fold in the whipped cream the same way, always using folding motions to keep the mousse from falling.

    Time: PT5M

12. Add the nougat crumbles

    Fold the nougat crumbles into the mousse, distributing them evenly with the spatula.

    Time: PT2M

13. Fill the cones

    Transfer the mousse into a piping bag fitted with a smooth tip. Pipe the mousse into each cone up to the rim, gently tapping the cone to eliminate air bubbles.

    Time: PT5M

14. Finishing

    Lightly dust each cone with powdered sugar, then with unsweetened cocoa powder to mask any overly toasted spots.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Puff pastry: shortcrust pastry, sugar pastry
• Instead of Egg whites: aquafaba (chickpea water)
• Instead of Granulated sugar: cane sugar
• Instead of Heavy cream: whipping cream
• Instead of Dark chocolate 72 % cocoa: 70% cocoa chocolate, milk chocolate (sweeter)
• Instead of Ground almonds: ground hazelnuts, ground pistachios
• Instead of Granulated sugar (for the nougat): cane sugar
• Instead of Powdered sugar: icing sugar
• Instead of Unsweetened cocoa powder: cocoa powder

Equipment Needed

• Oven
• Cone mold (metal or silicone)
• Baking sheet
• Parchment paper (optional)
• Knife or pastry cutter
• Kitchen brush
• Mixing bowls (2 or 3)
• Electric mixer (or whisk)
• Cooking thermometer (optional)
• Small saucepan
• Silicone spatula
• Piping bag with smooth tip
• Mortar and pestle or blender (optional)

Critical Steps — Do Not Skip

• Cooking the caramel without burning it
• Tempering the chocolate correctly
• Whipping the egg whites to the right temperature
• Wrapping the pastry without overstretching

Chef Tips from the Video

• Use couverture chocolate (70%+ cocoa) for a shinier texture.
• For a more intense flavor, add a pinch of fine sea salt to the melted chocolate.
• If you like crunch, add a few caramel shards to the final mixture.

Troubleshooting

Storage

Refrigerator: Store the filled cones in an airtight container for up to 2 days.

Freezer: Not recommended; the mousse texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cones the day before and keep them at room temperature in a biscuit tin.
• The mousse can be made 24 hours ahead and kept refrigerated.
• The nougat crumbles store in an airtight jar at room temperature.