Coffee Cream Horn with Dark Chocolate Ganache
Jasmine created this dish for Great British Bake Off ™ Series 16. Her rough puff achieved the clean, audible flake the judges were listening for, with Paul praising its lovely lamination. The coffee crème diplomat earned a ‘simply delicious’ from Prue for its strong, well-balanced coffee flavour, set against a rich dark chocolate centre. It is a polished patisserie showpiece — crisp, laminated cones with a mocha-rich filling.
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- FOR THE ROUGH PUFF PASTRY
- Plain flour – 250 g , plus extra for dusting
- Fine salt – 3 g
- Unsalted butter, cold – 250 g , cubed and kept very cold
- Lemon juice – 5 ml , optional; relaxes the gluten
- Ice-cold water – about 120 ml , added gradually
- FOR GLAZING
- Egg – 1, beaten, for egg wash
- Caster sugar – 12 g , for sprinkling
- FOR THE COFFEE CRÈME DIPLOMAT
- Whole milk – 240 ml
- Instant espresso powder – 6 g , or 2 tbsp strong brewed espresso
- Egg yolks – 3
- Caster sugar – 50 g
- Cornflour – 25 g
- Vanilla extract – 5 ml
- Unsalted butter – 15 g , cubed
- Powdered gelatine – 3 g , optional; stabilises for piping
- Double cream – 160 ml , cold, for whipping
- FOR THE DARK CHOCOLATE GANACHE CENTRE
- Dark chocolate – 100 g , finely chopped
- Double cream – 120 ml
- Unsalted butter – 15 g , optional, for shine
- FOR DECORATION
- Dark chocolate – 50 g , melted, for dipping or drizzle
- Chocolate-covered coffee beans – 6, optional garnish
- EQUIPMENT NEEDED
- cream horn moulds; rolling pin; sharp knife or pizza wheel; 2 lined baking sheet