Dulce de Leche cone

For the bases

– 50 g sugar
– 50 g butter
– Vanilla Flavouring Márdel
– 100 g corn-starch
– 50 g flour
– 1 egg

For the filling

– Pastry Dulce de Leche Márdel

For the cover

– Bittersweet chocolate

Preparation:

Mix sugar with butter and a drop of vanilla flavouring. Add the egg.

Finally, add cornstrach and flour.

Form the dough, wrap it with transparent film and take it to the fridge for 30 minutes.

Stretch with kneading stick and with a cutter make the caps. Bake at low temperature for 20 minutes. Once cooked and cooled the caps, put Pastry De Leche in a pastry bag and form cones.

Finally, melt bittersweet chocolate and pour the cones. Bring them to the fridge until the chocolate of the cover is hardened.