THE FESTIVAL CARNET
No-Bake Biscuit Pine Cones
A firm dough with biscuit and chocolate carries chocolate cereal petals. Small low cones give a readable decoration without sculpture.
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A firm dough with biscuit and chocolate carries chocolate cereal petals. Small low cones give a readable decoration without sculpture.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare a plate
Cover a small baking sheet and frees up space in the refrigerator. Sorts the cereals: keeps the petals whole and rather flat for the surface, the fragments can serve as a base.
Reduce the cookies
Put the 150 g of butter in a food bag. Crush them in thin crumbs, or use a mixer in short pulses. There must no longer remain large pieces that would weaken the cones.
Chop the chocolate
Cut the 80 g of dark chocolate into small pieces with a knife on a board. Put them in a heat-resistant bowl with the 50 g of butter cut into cubes.
Melt gently
Place the bowl on top of a pan containing a bottom of simmering water, without contact with water. Stir until chocolate and butter are almost melted, then remove the bowl and finish mixing off the heat.
Add crumbs and milk
Pour the crumbs into the chocolate mixture and add the 30 g of milk. Mix with the spatula to moisten all the crumbs. The dough should be thick, without free liquid at the bottom of the bowl.
Cool briefly
Let cool for 10 minutes and then place the bowl in the refrigerator for 15 minutes. The dough should be able to be shaped without spreading; if it is hard, wait a few minutes at room temperature.
Shape six low cones
Divide the dough into six equal parts. Roll each part between the hands then forms a cone 4 to 5 cm high, with a base 4 cm wide. Lay it flat: it must stand alone, without vertical cookie or hidden support.
Place the cereal petals
Start at the base. Push the end of each petal a few millimeters into the dough, wide part directed outwards. Up in three or four staggered rows. Do not overtighten the petals, which could break.
Take it cold
Refrigerate the six cones for 1 hour. Cereals remain visible and the inner dough hardens. Cover the plate once the chocolate is taken, without crushing the scales.
Serve in small portions
Take the cones out 10 minutes before serving. Place one per small plate and plan a spoon to share it. Consumes quickly after assembly: the cereals soften on contact with the wet dough.
Conservation. Store the covered cones in the refrigerator for 24 hours and serve them on the day of assembly to keep the cereals crispy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Regular portions
Weigh the portions indicated in the steps: similar pieces take and keep more regularly.
Check the socket
Respect the cooling time and then gently lifts a room with a spatula. If it deforms, prolong the cold by 15 minutes before service.
Questions Before You Start
Can they be prepared several days before?
The dough alone can wait 48 hours in the refrigerator, but adds the cereals on the day of service to retain their texture.
Do I need a stick or a stand?
Nope. The cone remains low, with a wide base, and holds with firm biscuit paste. Hidden spades are useless.
Are pine cones without cooking?
Yes, the oven is not used. However, the chocolate and butter are melted gently in a bain-marie.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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