Maple taffy cones Recipe Gluten-free, dairy-free (casein-free).

YIELD: 20





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ORGANIC INGREDIENTS

Waffle cones:

  • 140 g (1 cup) all-purpose flour "La Merveilleuse"
  • 1 pinch of salt
  • 5 ml (1 tsp) chia
  • 60 ml (4 tbsp) unsweetened applesauce
  • 30 ml (2 tbsp) water
  • 60 g (1/4 cup) honey
  • 55 g (1/4 cup) cane sugar
  • 45 ml (3 tbsp) melted coconut oil
  • 5 ml (1 tsp) vanilla extract

Maple taffy:

  • 540 ml maple syrup

Assembly:

  • Maple butter
  • Pecans or other nuts, to taste (optional)
Recipe Maple taffy cones Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

As a snack or dessert, these maple taffy cones will certainly be all the rage and will vanish right away!

LIST OF EQUIPMENT :

  • A waffle maker.
  • A pastry nozzle (no. 807 from Ateco) or any other nozzle with a diameter at the largest side of 3.5 cm (1 3/8 in) and a length of 5 cm (2 in) to form the cones.
  • Popsicle molds or cardboard cone box (to hold the cones upright when filling with the taffy).
  • A digital thermometer (more accurate than a traditional candy thermometer) that can give a reading of up to 250 °F, because successful candy candy requires precision.
  • A graduated glass measuring cup with a spout.
  • And a good dose of patience and love for cooking!

PREPARATION OF WAFFLE CONES

  1. In a small bowl, combine the flour and salt. Set aside.
  2. Finely grind the chia in a coffee grinder. In a large bowl, whisk together the ground chia, applesauce and water. Let rest 5 minutes.
  3. Add the honey, cane sugar, melted coconut oil and vanilla. Blend with an electric mixer for about 1 minute.
  4. Add the dry ingredients and mix with a wooden spoon until the batter is smooth and even.
  5. Preheat the waffle machine.
  6. Place 10 ml (2 tsp) of batter in the center of the machine and close. Cook for about 3 minutes or until the waffle is golden.* Check the waffle during cooking because the required time will vary according to the machine.

  7. Delicately remove the waffle and place it on a dry dishcloth. Shape into a cone by rolling it around a pastry nozzle making sure to close the tip. Using the dishcloth to roll can be helpful if it's too hot. You can also wear two layers of nitrile cooking gloves to protect from the heat.
  8. Press for a few seconds to make sure the cone keeps its shape.

  9. Remove the cone from the pastry nozzle and let cool on a rack.
  10. Repeat steps 6-8 until all the batter is cooked.

PREPARATION OF MAPLE TAFFY

Before starting, you must test the boiling point of the water, because it can vary according to the barometric pressure of the day as well as the thermometer used. This temperature measurement will then determine the degree to be reached for the maple syrup.

  1. Bring the water to a boil in a small saucepan. When it comes to a full boil, take the temperature in degrees Fahrenheit. Then add 26 degrees to obtain the degree to be reached by boiling the maple syrup. Example: If the water boils at 212 °F, the syrup will have to reach a temperature of 238 °F (212 + 26 = 238). It is therefore very important to use the same thermometer to take the temperature of your syrup.
  2. Pour the maple syrup into a large saucepan and bring to a boil. Boil over medium heat until the syrup reaches the temperature determined in point 1.
  3. Remove from the heat and pour 315 ml (1 1/4 cups) of the syrup into a graduated glass cup with a spout.
  4. Pour the rest of the syrup into a small bowl and let stand for 5 minutes.
  5. Meanwhile, place the waffle cones upright in the popsicle molds or in the cone box.
  6. Vigorously stir the syrup in the small bowl using a wooden spoon (not to be confused with the 315 ml of the measuring cup that will be used for the taffy).
  7. Stir until soft maple sugar is obtained. The syrup will turn pale and form a ball. The texture of soft sugar does not fall back into the bowl and does not stick to your fingers, unlike maple butter. Really stir until you get this texture.
  8. Form small balls of maple sugar with your fingers and place them in the bottom of each cone, pressing firmly so that the sugar sticks well to the bottom.
    Practical tip:
    To allow the syrup to take even more quickly and prevent it from running down through bottom of the cones (despite the addition of maple sugar at the bottom), refrigerate the cones before pouring the hot syrup into them. This simply helps freeze the syrup a little as it comes in contact with the cold cone.
  9. Then, as soon as the syrup in the cup begins to thicken slightly, pour it gently into the cones. If, however, after 25 minutes of rest, the syrup remains liquid, it is because the temperature reached was not quite sufficient to allow the syrup to set. You must then put the maple syrup back in a small saucepan, bring to a boil again and reach 2 to 3 degrees higher than what had been reached earlier, then resume at step 3.
  10. Cool completely in the refrigerator (about 2 hours).

ASSEMBLING THE CONES

  1. When the taffy is completely set in the cones, remove the maple butter from the refrigerator and leave it at room temperature for about 15 minutes.
  2. Place 2.5 ml (1/2 tsp) of maple butter on top of each cone and decorate, if desired, with a walnut.
  3. Let cool completely again (1 hour).
  4. The cones can be stored in the refrigerator for 1 week. You can also freeze them for weeks-long enjoyment.