36 Inch Styrofoam Cones Recipes

MY CHRISTMAS CROQUEMBOUCHE

Steps:

• You will also need the following I could not get this in the ingredients box above:.
• 1 - 8 inch styrofoam cone.
• 1 - plate for presentation I used a charger plate.
• Christmas decorations small.
• I used 2 way tape and taped the bottom of the cone to the charger plate. Started at the bottom of the cone and secured cream puffs to the cone using a toothpick and pushing it all the way in so it is not visible. Continue row by row till you get to the top, keeping them close together so no white shows. I bought a jar of Hershe's chocolate sauce, heated it for a few min in the microwave and poured it on top and drizzled it all around so each little cream puff gets some on it, I made sure the chocolate sauce was not hot, you want it to be pourable but not hot. Then dust with icing sugar and decorate plate with small Xmas decorations. Enjoy, everyone at our Christmas dinner loved it!

CROQUEMBOUCHE

Steps:

• Place a dot of chocolate on a serving plate large enough to accommodate a 3-by-9-inch Styrofoam cone; place the cone on top of the chocolate and let stand until set, about 10 minutes. Using an offset spatula, cover the cone in the melted chocolate; refrigerate until firm, about 15 minutes.
• Break a toothpick in half and insert it, broken-end first, into the bottom edge of the cone. Place a frozen cream puff on the end of the toothpick. Continue this process around the bottom edge of the cone, placing cream puffs so that they touch. Continue placing cream puffs in this manner as you travel up the cone, occasionally placing a macaron on a toothpick instead of a cream puff. At the very top of the cone, insert a toothpick upright and place a macaron on top, also upright. Dust the centerpiece with confectioners' sugar using a sieve. Tuck flowers among the cream puffs and macarons. Allow the assembled croquembouche to come to room temperature and serve.

STRAWBERRY HOLIDAY TREE

Steps:

• *Need 12x4-inch (or larger) Styrofoam cone and toothpicks.
• To prepare cone, wrap completely with parchment paper, using toothpicks to hold parchment in place. Set cone on the center a festive serving platter.
• In a medium bowl, place chocolate and coconut oil in a double boiler or heatproof bowl set over barely simmering water. Heat chocolate, stirring occasionally, until completely melted, then remove from heat.
• Working one at a time and starting with the largest berries at the bottom, dip the cut stem side of the strawberry into the chocolate then place it onto the parchment wrapped cone. Repeat process, placing the berries in rows and stacking them on top of each other to reach the top of the tree.
• Once all of the berries are placed on the cone, arrange mint sprigs in the spaces between the berries. Place confectioners sugar in a sifter and tap around the tree to dust with sugar.