Parisian Spike




Rating: 3.68 / 5.00 (225 Votes)


Total time: 1 hour

For the short pastry:









For the Parisian cream:






For the chocolate glaze:




Instructions:

Prepare Parisian cream the day before. Mix all ingredients for the shortcrust pastry with the dough hook in a bowl or on a work surface. Cover with plastic wrap and refrigerate for 2 to 3 hours. Roll out 3 mm thin on a floured work surface and cut out small round cookies. Bake in preheated oven at 165 to 175 °C for 8 to 12 minutes until light brown on sight. Stir Parisian cream before piping. Fill the mixture into a piping bag with a nozzle and pipe small cones onto the cookies. Refrigerate. Dip cones in chocolate icing, invert and let drain. Place on a wire rack until chocolate is set.Paris cream:Bring whipping cream to a boil and melt couverture in it. Stir in or stir in butter and rum. Chill for a day before using (do not refrigerate!)Chocolate glaze:Melt couverture over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.

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