Nacho cheese cones
Ingredients
Bric cones
- 2 sheets of feuille de brick pastry
- 3 tbsp of butter , melted
Nacho cheese sauce
- 30g of plain flour
- 30g of butter
- 200ml of whole milk, warm
- 100g of red Leicester cheese , grated
- 1 tbsp of pickled jalapeños , finely chopped, plus a tablespoon of the liquid from the jar
- 1 pinch of smoked paprika
- 1 pinch of salt
To serve
- sour cream, to serve
- 1/2 avocado , diced
- 1 pinch of smoked paprika
Equipment
- small metal cones (8)
- Piping bags
Method
Begin by making the cones. Preheat an oven to 200ºC/gas mark 6. Place a dinner plate over your pastry sheets and cut round it using a small knife to create 2 large circles. Brush with butter then cut into quarters
- 2 sheets of feuille de brick pastry
- 3 tbsp of butter , melted
Tightly wrap each quarter around metal cone moulds then place crease-side down onto a tray lined with baking paper. Cook in the oven for 10 minutes or until golden brown. If you don't have 8 individual cone moulds, you will need to work in batches. If you don't have any cone moulds, then you just need to shape the sheets of pastry into some sort of vessel for the filling – but they will of course look best with the proper moulds!
Remove the cones from the oven and allow them to cool for 10 minutes, then carefully remove the pastry from the moulds and place on a piece of kitchen towel to catch any excess butter. Once completely cooled, store in an airtight container
To make the nacho cheese sauce, place the butter and flour in a pan over a medium heat. Stir together and cook for 8–10 minutes to cook out the raw flour taste
- 30g of plain flour
- 30g of butter
Whisk in the warm milk bit by bit until you have a smooth thick sauce (about 5 minutes). Stir in the cheese, jalapeños (and juice), paprika and salt and take off the heat. Once cooled a little, transfer to a piping bag and leave at room temperature
- 100g of red Leicester cheese , grated
- 1 tbsp of pickled jalapeños , finely chopped, plus a tablespoon of the liquid from the jar
- 1 pinch of smoked paprika
- 1 pinch of salt
To serve, balance the cones in small cups filled with uncooked rice. Gently hold each cone and pipe the nacho cheese up to the top. It is best to do this slowly to ensure you fill the cone as much as possible
To finish, spoon in a small dollop of sour cream and top with a cube of avocado and a sprinkle of paprika
- sour cream, to serve
- 1/2 avocado , diced
- 1 pinch of smoked paprika
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Nacho cheese cones
