La Cotta Pastry Cones
Elodie (@luvvelovesfood)
Perfectly crispy, decadently creamy and finely sweetened, these La Cotta filled scones with pistachios and almonds are a dream come true!
Medium
45'
6
- 240g La Cotta (2 packs)
- 2-3 tbsp agave syrup
- 100g plant-based milk
- 1/2 rectangular shortcrust pastry
- Coconut oil to grease the metal cones
To brush on cones before baking:
- 1 tbsp plant-based milk
- 1 tbsp oil
To decorate the cones after baking:
- 1 tsp almond granules
- 1 tsp pistachio granules
- Powdered sugar
Instructions
- Turn the oven on to 200°C (fan function).
- Grease the exterior of the metal cones with coconut oil.
- Take the shortcrust pastry horizontally in front of you and cut 6-7 strips 2-3 cm wide lengthwise.
- Wrap each strip on a cone starting at the tip and leaving some space at the base of the cone.
- In a bowl mix vegetable milk and seed oil and brush on each cone.
- Bake leaving the cones lying flat.
- While the cones are in the oven mix La Cotta, agave syrup and plant-based milk in a bowl. Taste and adjust for sweetness.
- Once the cones are well browned, remove them from the oven and let them cool for a few minutes. Then remove them from the metal cones.
- Put the La Cotta cream in a piping bag and fill each cone to the brim, pressing down gently.
- Place almond and pistachio granules in a small dish and dip the exposed creamy part of the cone into it.
- Enjoy your cones!
La Cotta
La Cotta is an incredibly versatile ingredient that can be used in both savory and sweet dishes. And obviously eaten as is too!
I love cooking with La Cotta because the options are endless. These cones were so fun to make and I’m so happy with how they turned out!
Elodie (@luvvelovesfood)
You also like
