Chocolate Cone Cigars With Diplomat Cream Recipe

Method

For the Diplomat Cream: In a medium bowl, whisk the Vanilleso Crème - M30 Powder (150g) with the cold milk (500g). Whisk vigorously for 3-5 minutes until smooth and thick. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 30 minutes. In a separate, clean mixing bowl, combine the Whipping Cream Powder (250g) with the cold milk or water (250g). Whip on high speed with a planetary or hand mixer for 3-4 minutes until stable, stiff peaks form. Once the pastry cream is chilled, give it a quick whisk to loosen it. Gently fold the prepared whipped cream into the pastry cream in two or three additions using a spatula. Mix until just combined and no streaks remain. The result is a rich but light Diplomat Cream. Transfer to a piping bag and keep refrigerated until ready to use. 


For Chocolate Cone Cigars: Preheat a waffle cone maker to 180°C to 200°C. In a mixing bowl, combine the Waffle Cone Mix - Chocolate (1000g) with water (900g). Blend with a whisk or on slow speed with a mixer for 2-3 minutes until you have a smooth, lump-free batter. Pour a small amount of batter (approx. 1-2 tablespoons) onto the preheated iron plate. Cook for approximately 45-90 seconds, or until the waffle is cooked through and steam is no longer visible. It’s crucial to work very quickly, remove the hot, flat waffle from the iron. Immediately roll it tightly around a thin wooden stick, dowel, or cylinder to form a cigar shape. Hold for a few seconds to set the shape, then carefully slide the cigar off the roller and place it on a wire rack to cool & crisp up completely. Repeat with the remaining batter. Ensure the chocolate waffle cigars are completely cool before filling. Pipe the chilled diplomat cream into each cigar, filling it from end to end. Serve chilled.