NL
Mike Cornelissen
| 75 g | celeriac |
| 75 g | seaweed |
| 45 g | powdered sugar |
| 25 g | isomalt |
| 5 g | glucose |
Start by blending 75 grams of celeriac with 75 grams of seaweed until finely combined. Add 45 grams of powdered sugar, 25 grams of isomalt, and 5 grams of glucose, and mix into a smooth mass. Let it rest in the fridge for 15 to 30 minutes.
Preheat the oven to 160–170°C (fan). Spread the mixture thinly onto the cone mold. Bake for 8 to 12 minutes, or until golden and crisp. Leave it on a hot metal tray straight after baking and shape with the cone tool while it’s still warm. Let it cool completely until crisp.
Wanna try it yourself? You’ll find it in our webshop!
This Cone Tuille mold makes five cones at once. The layout lets you bake and roll in one smooth rotating motion, so production stays tight. Fill them sweet or savory, both work. The result brings back that familiar nostalgia and sets up a playful opener or closer.
