Chocolate-nut cornettos with red fruit jelly
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , rolling pin, cling film,
Brick
Ingredients
• 75g flour
• 50g butter
• 50 g double cream cheese
• 15 g white sugar
• 15 g brown sugar
• 15 ground hazelnuts
(alternatively almonds)
• some cinnamon
• some zest from 1 untreated lemon
• 2-3 tbsp dark chocolate crossies,
chopped
• 2-3 tbsp chocolate shavings, chopped
• 2-3 tablespoons roasted hazelnuts (alternatively almonds), chopped
For the red fruit compote:
• approx. 400 g fruit (red currants,
Raspberries, blackberries, cherries)
• 150 ml blackcurrant juice
• 2 tablespoons gelling sugar (2:1)
• 1 tbsp cornstarch
Matching accessories are available in our shop!
preparation
➊ Knead the flour, butter and cream cheese into a smooth dough, wrap in cling film and chill for at least 2 hours. Mix both types of sugar, ground hazelnuts, cinnamon and a little lemon zest in a bowl. Form the chilled part into a ball, sprinkle some of the hazelnut-sugar mixture onto the worktop and roll out the dough ball into a sheet of approx. 26 cm. Turn it over as you go. Cut into 8 pieces (triangles).
➋ Mix the chocolate crossies, chocolate shavings and chopped nuts. Put some of the mixture on each triangle. Roll the triangles into a croissant from the wide side. Bake indirectly on the baking stone at around 175 to 200 °C for around 15 to 20 minutes until golden brown.
➌ For the red fruit jelly, simmer 2/3 of the fruit with 100 ml of blackcurrant juice and the sugar for around 15-20 minutes. Mix 1 tablespoon of starch with 50 ml of blackcurrant juice and add to the simmering berries. Bring to the boil again for 2 minutes. Then fold in the remaining berries. Allow to cool.
Recipe from SWAT-Barbecue
Daniel Nonnenmann is a grill instructor and has successfully competed in competitions with his team members Steffen Kauderer, Matthias Hauser, Arne Frey von Au, Marc-Oliver Karle, Adrian Peller and Cornelia Müller-Nonnenmann. At the 2017 German Grill Championship, the team won the amateur performance class. With the title, they achieved a well-deserved promotion to the professional class. www.swatbbq.de
Recipe from FIRE&FOOD issue 01/2018
