for 14 pieces

Tuile paste

100 g	butter
2	egg whites
100 g	icing sugar
60 g	white flour
¼ tsp	salt

Chocolate

1 bag

dark cake icing (approx. 125 g)

To decorate

20 g	Karma gefriergetrocknete Früchte Crispy Berries & Apple
20 g	almond slivers
20 g	coconut flakes
20 g	hundreds & thousands

How it's done

Tuile paste

Melt the butter, allow to cool. Beat the egg whites. Whisk the butter, sugar and egg whites until smooth. Combine the flour and salt, stir in, cover and refrigerate for approx. 30 mins.

To shape

For each cornet take approx. 1 tbsp of the tuile paste and spread in a thin circle (approx. 12 cm in diameter) on a baking tray lined with baking paper.

To bake

Bake for approx. 5 mins. in the centre of an oven preheated to 200°C. Carefully wrap the hot tuiles around the cornet moulds, press together the tip, leave to cool on a rack. Continue until all the paste has been used up.

Chocolate

Place the bag into hot (not boiling) water for approx. 10 mins. Remove, knead thoroughly, pour into a bowl. Suspend the bowl over a hot bain-marie so that the chocolate remains runny.

Dip the edges of the cornet in the glaze, drain well.

To decorate

Roughly chop the Karma Crispy Berries & Apple. Gently roll the edges of the cornet in your chosen coating. Leave to dry in a glass for approx. 20 mins.

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