Chocolate stuffed with dulce de leche, along with alfajores, are an Argentine classic. It should be noted that they became popular thanks to the same company that manufactures the Marplatean alfajores, another Argentine tradition that everyone must try. Likewise, you should also know that there are varieties of the Conitos: bathed with white chocolate, stuffed with nuts of nuts or with a touch of some alcoholic beverage, among others. But this time, in recipesgratis, we will show you how to make chocolate conitos Traditional made with a chocolate cookie base, a generous cone of dulce de leche and a delicious black chocolate bath. Are you ready? Lets cook!
| 🚻 30 Diners | 🕘 4h | 🍵 Market | 🤯 Media |
| Ingredients to make chocolate contos: |
| For the base: 150 grams of ointment butter 50 grams of sugar (¼ cup) 50 grams of honey Rallastra orange lemon 1 egg 1 1 teaspoon of vanilla essence 250 grams of flour 0000 50 grams of corn starch 20 grams of bitter cocoa 1 tablespoon Povlo dessert for baking ¼ tablespoon dessert of sodium bicarbonate | For the filling: 2 kilograms of dulce de leche pastetero para coverage: 400 grams of semi -linging pastry bath |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chocolate contos:
1. To start with the recipe for chocolate conitos, you must first place the ointment butter along with the sugar in the blender bowl. Then beat to form a kind of cream.
2. Add the egg, honey, vanilla essence, lemon and orange zest. Continue beating a little more.
3. Small the dry ingredients: flour, cornstarch, bitter cocoa, baking powder and sodium bicarbonate.
4. Add the dry ingredients to the preparation and intress them a little with a spatula. He then ends up unifying the dough with his hands, but without kneading.
Trick: It is important not to knead much since, if the dough develops gluten, the caps can be gums.
5. Place the dough between two film paper and stretch 3 or 4 mm. Then, place it on a plate and take it to the refrigerator for a minimum of 2 hours.
6. When the dough is very cold, cut the caps with a circular shear of 4 cm in diameter. To use the dough remains, une them without kneading stretching again between film paper. Continue cutting. With these ingredients, approximately 60 caps leave. Therefore, once cut, you can reserve the ones that you are not going to use that day. 2 or 3 days are preserved and 2 or 3 weeks in the freezer. No more time is recommended, since led powers can provide poor taste in the dough.
Trick: You can also use this dough to make alfajores or simply as cookies because it is very tasty.
7. Ubica the circles on an enmantecada plate or covered with silicone or butter paper. Do not place them too together, since in the oven their size will increase a little. Also, take them to the preheated oven at 170 ° C between 8 and 10 minutes. When you touch the surface and do not mark the fingerprint, they will be ready.
8. When all the caps are cooked, let them cool on a rack.
Trick: If you are not going to use them at the time, keep them in a very tight container so that they do not get wet.
9. Place the dulce de leche in a sleeve with a 2 cm smooth nozzle, then make a flake on each cookie and put them back on the rack. To make the flake, place the nozzle near the cookie without touching it without touching it . Then, press the dulce de leche without moving the nozzle. When the sweet has covered the cookie, he raises his sleeve slowly and continues to tighten to the height you want, stop pressing and lifts to form the beak.
Trick: For each cone we have used about 35 grams of dulce de leche.
10. Derritate the pastry bath and bathe the Conitos. Then, let dry at room temperature.
11. You can already enjoy family and friends of these delicious chocolate conitos. To eat! If you wish, share with us your opinion or photography of the final result in the comments.
