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Yana
Muravyeva
Muravyeva
Self-employed pastry chef, technologist, pastry courses tutor
Moscow
Moscow
I am a pastry technologist with a professional education. Hans Ovando, Olga Fan-Jung, Nina Tarasova, Jordi Bordas, and other world-renowned chefs were my teachers. I had trained in premium class restaurants and then started my own business making custom desserts for the luxury segment.
FAIRY CONES
Ingredients
- Waffle cones 10 pcs
- ТDark chocolate 200 g
- GRANDPRO Cream margarine 200 g
- Condensed milk 100 g
- Vanilla pod 1 pc.
- Egg whites 85 g
- Sugar (1) 75 g
- Agar agar 4 g
- Water 115 g
- Sugar (2) 225 g
- Glucose syrup 75 g
- White chocolate 100 g
- Cocoa butter 100 g
- Edible flowers for decoration
cooking
- Temper dark chocolate and glaze the waffle cones inside.
- Whisk condensed milk and GRANDPRO Cream margarine (soft, at room temperature) into a fluffy cream. Add vanilla seeds.
- Start whipping egg whites at medium-low speed. As soon as all the liquid turns into foam, add sugar (1) continuing to whip.
- Pour agar agar into water in a saucepan and put on fire, bring to a boil. Add sugar (2) with glucose syrup and cook until 115˚С.
- Increase the speed of the mixer and pour the syrup into the meringue. When the mass cools down to 40—45˚С, add the mixture of condensed milk and margarine. Whisk for 3 minutes until smooth.
- Fill the waffle cones with the soufflé mass (use 2/3 of it). Wait 30 minutes and then make caps from the rest (cooled) soufflé mass using a pastry bag. Place the filled waffle cones to stabilize in a refrigerator 6–8 hours.
- Melt cocoa butter and white chocolate separately, and then mix them to make velour coating. Glaze the tops of the cones in the velour and decorate with edible flowers.