12 each 6" Heat Pressed Flour Tortillas (10400)
Egg , lightly beaten , as needed
Butter , melted , as needed
18 oz. Dark Chocolate , melted
4 oz. Pistachios , shelled , toasted , finely chopped
48 each Raspberries , fresh
3 cups Pistachio Pasty Crème , see related recipes
1.) Form flour tortilla into a cone shape and brush the edges together with egg wash to seal. Thread edges together with a toothpick to hold their shape. Brush cones with butter and place a small, oven safe dipping cup in the mouth of the cone to help hold the shape. Place cones on parchment lined baking sheet and bake in convection oven at 350°F for 12-15 minutes or until crisp. Let cool.
2.) Dip the top end of cones in the dark chocolate and immediately roll in chopped pistachios. Drop a dollop of chocolate in the bottom of each cone to seal. Allow chocolate to cool and harden.
3.) To serve, place 1 raspberry in the bottom of the cone and top with ¼ cup pastry cream. Top the pastry cream with an additional 3 raspberries.
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