Waffle Cone making.

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Cooking4Fun

Senior Cook
Joined
Jun 23, 2020
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364
Location
Buffalo
From machine manual:

2/3 Cup bread flour
1/4 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1/4 Cup granulated sugar
1/4 Cup dark brown sugar
1/4 Cup melted butter
1/4 Cup whole milk
1 Tbsp vanilla extract

From The Spruce Eats:

2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dark brown sugar
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup milk
1 teaspoon pure vanilla extract


What are the differences between these two recipes? I tried the latter. Not sure if I cooked it enough. Remained kind of limp. I also wanted to use machine to make pizzelles, maybe canolli wraps, choco tacos, or whatever else I can think of. How might the two recipes alter the final product?
 
I think the obvious difference are the flour - all-purpose vs bread flour - the gluten makes a difference; and the sugars - mix of white and brown vs all brown sugar.
You will only really know by trying them both. Perhaps leaving them on the iron will help in drying them out a bit?

in other words.... I have no idea....
 
To me, both of the recipes have too much sugar and considering sugar is by nature hydroscopic it may retain more moisture and I think using egg whites, by weight because your replacing the yolks might also work out better is you want a firmer cone, or try 1 whole egg and egg whites. I would reduce the sugar to 1 maybe 2 tbsps. I would probably use buttermilk instead of milk.

I make coronets using Keller's recipe which is for all intents and purposes similar to a tuille batter and I sometimes make a brown butter instead just for added flavor. Just play around with the recipe.
 
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I would make them with the flour that I happen to have on hand.

Substituting a couple tablespoons of cornstarch might make a crispier cone. 🤔

If you end up with a small hole in the bottom of the rolled cone you can plug
It with a bit of melted chocolate drizzled into the cone. If the hole is large dip a small piece of a broken cone into the melted chocolate and drop it inside.
 
I think the obvious difference are the flour - all-purpose vs bread flour - the gluten makes a difference; and the sugars - mix of white and brown vs all brown sugar.
You will only really know by trying them both. Perhaps leaving them on the iron will help in drying them out a bit?

in other words.... I have no idea....
I would think you'd want it more flat. I thought bread flour is known for better growth?
 
I would make them with the flour that I happen to have on hand.

Substituting a couple tablespoons of cornstarch might make a crispier cone. 🤔

If you end up with a small hole in the bottom of the rolled cone you can plug
It with a bit of melted chocolate drizzled into the cone. If the hole is large dip a small piece of a broken cone into the melted chocolate and drop it inside.
Yeah, I have seen people plug cones with marshmallows.
 
I figured I could make pizzelles too, or choco tacos. The cones are better this latest batch. Longer cook time and less temp. Wish it was a little softer though. Might add coco powder next time.
 

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