Cornucopia (mini)

Cook time: 0 min.
Servings: 6 pcs

Ingredients for Cornucopia (mini)

1		Egg white past
1	plate	Good dark chocolate
2-300	g	Icing sugar
500	g	Pure raw marzipan (60% almond)

Instructions for Cornucopia (mini)

To prepare the Cornucopia (mini) recipe, please follow these instructions:

Marcipan is stirred or kneaded with flour and pest. egg white. It must be even without lumps and not too "soft".
-Let the dough lie in the refrigerator overnight.

Measure pieces for rings: see triangle illustration from odense marcipan.
1 piece of 5 grams ball.
1. Sausage 10g and 5.5cm
2. Sausage 15g and 6.5cm
3. Sausage 20g and 7.5cm
4. Sausage 25g and 8.5cm
5. Sausage 30g and 9.5cm (Make an extra of this to the "foot")
6. Sausage 35g and 11cm
7. Sausage 40g and 12cm
8. Sausage 45g and 13cm
9. Sausage 50g and 16cm
Shape each sausage into a cigar-however, you must still have the specified length. No. 9 should NOT be cigarette-shaped !!
Give each cigar a purple print on the side facing itself so the cigars (if cut through) are triangular.
Travel a bit at a time so the "tip" of the triangle is upward and form into a ring. The ring should now be higher on one side. This causes the horn to bend upwards when collecting it. Make sure each ring is as round as possible and that the top of them is as smooth as possible - the "fingerbulb".
The extra piece no. 5 should not be closed, but just be a horseshoe.
Put on a frying pan covered with baking paper and with an extra frying pan under the bottom so they do not get sweaty.
Bake at 220 degrees for 8-10 minutes. They will be nicest if you do not use hot air. Remember, they'd like to be pretty bright.


While cooling, stir the glaze.
Whip of a flourish good with egg whites to the artificial stone is so thick that you can "draw" it with a spoon.

When the rings are completely chilled, sprinkle the icing into a grain and spray on the rings.
When the glaze is completely dry (1-2 hours) the horn is gathered on fgl. manner.
Melt a plate of good dark chocolate in a water bath.
The largest ring (the non-cigarette-shaped) lubricated on the bottom with the melted chocolate and set with the bottom upwards.
No. 8 glued upwards BUND TO BUND
No. 7 is lubricated on the bottom and glued to the top of No. 8.
No. 6 lubricates on the bottom and glue on top of the top of No. 7.
Etc etc
Make sure the high side of each ring is on top of each other.
When the horn can no longer stand itself, it is "overturned" and supported by CLEAN dishcloths.

The foot is glued gently on the serving dish and the horn is then glueed on top of it.

The remaining mass is used to make the cocoa confection by stirring more egg white until it can be squeezed through a throat in a chopper.
Spray them on a plate and decorate with hazelnut, pistachio or cocktail berries and after 8 minutes. Deep bottom in chocolate when they are cooled.

Make a chocolate ornament by spraying chocolate onto a freezer bag.

Server on the dish with garlic cake on the cake.