Today we settled on making better icecream cones. Figured we used our tuille recipe, sub half the flour for breadcrumbs, spread it into a circle, sprinkle generously with breadcrumbs, press, bake and roll. Turned out to be a pretty awesome idea, this is how they turned out after being coated in chocolate & almond crumbs:
And, while we were doing that, we used a similar technique to the vanilla gelato, where we reduced whole milk until half the weight, boiled cream and mixed the two, and stirred that into the Chefsteps' Dulce de Leche Ganache to make some amazing icecream base. Churned that, chilled in pastry bags for a while, and piped them into the cones for a heavenly dessert, as you can see above!
