Mini Cornets with Sucre à la Crème

Name: Mini Cornets with Sucre à la Crème
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 12 servings
Cuisine: Quebecois
Ingredients: 12 pieces mini ice cream cones (plain); 1 cup granulated sugar; 1 cup brown sugar (packed); 1 cup heavy cream; 2 tablespoons unsalted butter (cubed); 1 teaspoon vanilla extract

110 min 12 servings Medium

All Recipes

Mini Cornets with Sucre à la Crème

Delicious mini cornets filled with creamy sucre à la crème, a classic Québécois treat perfect for a sweet indulgence.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Medium

Mini cornets with sucre à la crème are a delightful Québécois dessert that brings together the crispy texture of a cone with the rich, creamy sweetness of sucre à la crème. This traditional treat is a popular choice for celebrations and gatherings, offering a sweet indulgence that is sure to please any crowd. The origins of sucre à la crème can be traced back to the early days of Québec, where it was a popular homemade confection. The smooth, rich creaminess paired with the crispiness of the cornets makes for a perfect textural contrast, turning a simple dessert into a memorable experience.

Ingredients

Servings

Cornets

Sucre à la Crème

Instructions

Prepare the sugar mixture

In a medium saucepan, combine granulated sugar, brown sugar, and heavy cream over medium heat. Stir constantly until sugars are dissolved.

Pro tip: Use a heavy-bottomed saucepan to prevent scorching.

Cook the mixture

Increase heat to medium-high and bring the mixture to a boil. Cook without stirring until the mixture reaches 238°F (114°C) on a candy thermometer.

Pro tip: This is the soft-ball stage, crucial for the right texture.

Add butter and vanilla

Remove from heat and stir in the butter and vanilla extract until melted and smooth.

Pro tip: Adding vanilla off the heat helps preserve its flavour.

Cool the mixture

Allow the mixture to cool at room temperature for about 45 minutes. It should thicken but remain pourable.

Pro tip: Stir occasionally to prevent a skin from forming.

Fill the cornets

Once cooled, transfer the sucre à la crème to a piping bag. Pipe the mixture into the mini cones, filling each one generously.

Pro tip: If you don't have a piping bag, use a resealable plastic bag with a corner snipped off.

Set and serve

Let the filled cornets sit for about 15 minutes to set slightly. Serve immediately or store in an airtight container.

Pro tip: To prevent sogginess, ensure the cones are completely cool before filling.

💡

Tips & Tricks

<ul><li>Ensure the sugar mixture reaches the right temperature to set properly.</li><li>Use a piping bag for neat filling of the cones.</li><li>Let the cones cool completely before serving.</li><li>Store in an airtight container to maintain freshness.</li></ul>

Serving Suggestions

These mini cornets are best enjoyed fresh, but they can be made ahead of time and stored in an airtight container for up to three days. Pair them with a hot cup of coffee or tea for an afternoon treat. For a festive twist, consider dipping the edges of the cornets in melted chocolate and sprinkling with crushed nuts or sprinkles before filling them with the sucre à la crème.