SUCESSO DE VENDAS - CONES RECHEADOS | Fácil de fazer, prático e muito lucrativo!

Hello welcome to our kitchen. I'm Anelyse and you're here on the channel that teaches you how to make sweets and earn money with Confectionery, working from home. In today's video I'll teach you all the secrets to making perfect stuffed cones.

And already keep an eye out because there are many secrets and production coming around! Stuffed Cones are sweets that are very rich in flavor. They are well stuffed, creamy and tasty with that irresistible contrast of textures, as it is very crunchy.

And best of all, they are super easy to make, are profitable and have excellent durability. He is always a bestseller! And it's also an excellent product to sell because the investment to start producing the cones is super low!

Before I start I'll explain how this video will work! First I'll teach you how to make the stuffing for the cones. And I said that there was a production secret coming around, right?

Well here I will show you the first of them! I'll teach you how to make three flavors of stuffing using just one base that's for you to produce a lot more cones with a lot less work. Then I'm going to teach you how to cover the cones by making a very thin chocolate bath that is for the cone to be tastier, crunchier and, above all, more economical and more profitable.

After that I will teach you how to fill and pack these cones. And at the end of the video I will give you important information such as validity, conservation, storage and pricing. So stay with me until the end so you don't miss any important information.

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If you like our content, help the channel by liking this video and commenting, it could just be a little heart, for YouTube to understand that our content is relevant and that it can make a difference for other people! I put the fillings recipe and several other important information, down here in the video description, ok? I've also left links to other videos of make and sell products that I think you'll like, so be sure to read the description next to the title.

Prepare your kitchen and let's go to the recipe! We will start by making the fillings. To make the base brigadeiro I'm going to use condensed milk and cream.

Now I'm going to stir it over low heat until it reaches the point and after it has reached the point, we'll do the flavoring. We are going to transform this stuffing into other flavors. That's the point here, when he starts to fall in blocks.

It was full of balls, but that's okay because we're going to taste this stuffing. Let's hit it with the fouet so it will be very smooth. I'm going to start by flavoring the Ninho stuffing and for that it needs to be very hot.

You can't forget this point! I'm going to put white chocolate, remembering that this white chocolate is optional. You use it if you want.

I'm going to give a slight stir for the chocolate to dissolve and then I'm going to add the Ninho milk and stir until everything dissolves in the cream. The chocolate is already mixed, now I'm going to do the same thing with the powdered milk. Now I'm going to use a hand mixer to finish mixing everything.

Our stuffing is ready! It's all mixed up and very smooth. Here you can see that as I beat it with the electric mixer I added a lot of air here, so it's full of air bubbles.

You can pass the fouet with your hand even more gently to remove those air bubbles if you want now I will transfer my stuffing to a bowl, cover it with plastic and let it cool I separated the stuffing into three parts and now we are going to do it the same process For all these fillings, I'm going to make a chocolate filling using Noble chocolate and also chocolate powder 50% Cocoa and I'm going to make another strawberry filling using strawberry ice cream powder The ice cream powder doesn't have an exact amount , you will use it according to your taste, if you want a little stronger use a little more powder, if you want a little softer, use a little less. I'm going to start by putting the chocolate here, that the chocolate itself it's already melting. I'm also going to sift the chocolate powder to put it in the filling.

Look how much rock is in it. Now we keep stirring until everything dissolves. If you don't have a hand mixer, you can use the fouet, ok?

! And then it's just stirring, stirring, until everything dissolves. I'm going to let it rest here for a little while so that all the little grains dissolve and we're going to make the strawberry brigadeiro.

As this brigadeiro was stopped, it becomes more and more full of balls (clumps), but as we pass the fouet, it becomes smoother Add the powder for strawberry ice cream and stir until it dissolves. Note that Noble chocolate is optional. You use it if you want.

If you want to use white chocolate in this strawberry brigadeiro, it is very tasty and you can also use Rubi chocolate if you want. And look how fillings are super smooth and without little pieces. Now I'm going to transfer them to another vessel And do the same process, which is to cover and let it rest Well, let's get to the cones, we have several options of cones when we want to make cones and cones.

We have smaller cones, like this one here, which is of an intermediate size. But there are cones even a little smaller than her. And we have these bigger shells that we are going to make to assemble the shells.

Usually the smaller shells are sealed at the top and the shells are opened, during assembly we don't seal the top of it Sometimes, when you buy a shell, leave it stored for a long time or store it incorrectly, it may wither, but have a solution for that. You will take your cone, take it to the oven for approximately 5 minutes at a low temperature, remove it from the oven and let it cool. When it cools down, it will be crispy again.

Now, to dip the cones, we will use the fractional coating, if you prefer to dip them in Noble chocolate, you can too, but then you will need to temper them. I need a very fluid fractional coverage so that the cone bath is very thin, this coverage is brand new. This package was opened today You can see that it is fluid, but it is still not at the degree of fluidity that I would like for us to be able to win these cones, the more fluid this coverage is, the more delicious your cone will be And chocolate you will spend.

To make this frosting more fluid, I'm going to use a little coconut oil and the frosting needs to be slightly heated so that the oil melts in it I won't start with a very large amount of frosting and we don't have the right amount here You will add coconut oil until you feel that the coverage is fluid the way you want it Why is there not the right amount? Because your fractional coverage may be more fluid or denser than the one I'm showing you. If it is more fluid you will need less coconut oil if it is denser you will need a little more coconut oil.

Look how much more fluid it was than it was, but I still want it more fluid, thinner. Look how this coverage is now very fluid, very easy to work with Now that the coverage is very fluid, shall we go to the shower? We're going to start bathing the inside of the cone.

I'm going to put the chocolate here, I'm going to put a little amount, which is for it to cover the bottom of the cone . We can't leave holes, places without chocolate in this cone. Because if the stuffing comes into contact with it, it will wither.

Then turn it over. . .

Let's put more chocolate in here. . .

And we're going to hit chocolate here with the spoon itself. Check if everything is bathed. .

. . Let's bathe this edge here too.

. . Balance it well to remove the excess and When the inside part is dry, then we will bathe the outside part.

Now I'm going to put it here to drain. After bathing the cones inside, now it's just bathing the outside part, always stirring the chocolate so that it becomes shiny and bathing your cone . let the chocolate drip on the cone.

Now just shake it until it stops dripping. As it drips, we see even the markings here on the cone, so we can really see how the bath is very thin when the dripping stops Just put it to dry If you want, you can bathe the cone just inside, no problem . So, if he's bathed inside, it's okay, everything's perfect.

I just suggest that you do a finishing touch here on the edge so that the cone looks really nice. I'm going to teach you how to do this finishing with confectionery, take your finger, dip it in chocolate, pass it on the edge of your cone, it doesn't have to be a lot of chocolate. But it shouldn't be too thin either.

Because otherwise the confectionery will not adhere. Now you're putting it on the candy Here I'm putting candy, but it can be anything. It can be grated coconut, it can be Ninho milk, it can be other types of confectionery, if you prefer.

I'll put it here too, because I think the bowl I took is too small. They've been putting it here too where it was missing. Give it a light hit here, with your finger.

And that's it, you have the shell with the decorated edge Look how beautiful it looks. To bathe the smaller cones, if you are going to work with them, the process is the same, first you bathe the inside of the cone, check to see if you have covered it all the way to the bottom of the cone. Rotate for the chocolate to cover everything.

And now we are going to bathe the outside part Now we are going to shake it until all the excess chocolate comes out and now just put it to drain on baking paper. . .

My cones went to the fridge and now they are gone. We keep this little point here, which is where we were holding the cone. to bathe this little tip, I come here with the chocolate and finish the cone I will repeat this process with all the cones that were bathed.

. . .

Now that our cones are already bathed, that our creams are ready. We go to assemble the cones To assemble and flavor these cones, we can use different elements, we can use fresh fruits to assemble to decorate, various chocolates, various industrialized creams as well, various confectionery. .

. Anyway, is to use creativity to make wonderful cones Our creams are ready and their texture, after they have rested is this one, look how beautiful! !

they are very aerated and full of air bubbles, because of the fouet that we used, so it is important to stir this cream before using it, so that it becomes very creamy . Now we are going to take the fillings to the pastry sleeve, the first cone that we are going to assemble is the nest cone with Nutella You already use the Nest filling here, put it inside the Cone and press. Now we're going to put a layer of Nutella here and then we're going to finish with Ninho milk Attention!

The cone has a much lower part here at the front, so I need to take that into account when filling. I need to increase the amount of stuffing Keeping the Cone design, the "cascone" (name of the large cone) if you want, you can hit it with a spoon. But I like it that way.

I think it looks really nice as our cone is nest with Nutella, we're going to make Nutella threads here. To decorate we can use strawberries and chocolate candies. Look what a beautiful thing!

! ! If you have some equipment to assemble the cones, it is even easier.

Because it prevents you from touching them and heating them, especially if your hand is very hot. If you don't have equipment, you can adapt it with a box, even You take a box a little deeper Make the circular cutouts on top of it and fit the cones in the box. Now, the next cone that we are going to make, is a sensation cone, to assemble it you will always press the creams here inside the cone, and alternate the layers to make the flavor of filling that you want, if you want, you can give a little hit here at the top of the Cone with a spoon.

Now, to decorate I'm going to use chocolate, I'm also going to use strawberry and another little piece of chocolate to make the decoration You can fill the cone with strawberry too, if you want. Fit the strawberry inside, just remember that if the cone is filled with fresh fruit, the shelf life is shorter! validity is only one day!

To decorate I'm going to use white chocolate and also strawberry and I'm going to use a strawberry here on top of this cone. You will fill it however you want, remembering that the more textures this cone has, the tastier it will be. Here I'm putting some Oreo biscuit crumbs, a little bit of Ovaltine crunch.

Always remembering to leave the front much lower. Now, imagine these beautiful cones in your production. To make the smaller cones, the process is absolutely the same, you fill the cone with the filling of your choice, add whatever complement you want, here I am using finely chopped dark diamond chocolate and Nutella, put another layer of filling until you reach the edge of the Cone.

Now you will seal this cone with a thin layer of chocolate. To decorate, you can place any element you want. To pack the cones, I'm going to use this bag for cones, there are two different sizes, a smaller size and a larger size.

I'm using the bigger bag because with it I can pack as many cones as there are "shells". to pack I'm going to open the bag and fit the cone inside. To make it easier, I put the cone on the holder and now I'm going to use tape to close the bag.

Need to close well sealed so the cone doesn't wither. Now just pull the two ends of the ribbon forward. Paste your label and finish.

Look how beautiful it is! ! And then you repeat the process with all the cones.

You can also make the loop if you prefer. To pack the smaller cones, the process is the same. I love this packaging, because it 's simple and the cones are very apparent, which makes you want to eat even more.

Aren't they beautiful? ! Look at the little noise when we cut it.

. . it's very crunchy, right?

! Look how beautiful the creaminess of this cone is, imagine taking a bite of this deliciousness. If you're here with me, LEAVE YOUR LIKE and also a COMMENT telling me if you prefer the stuffed cones or the "cascones".

Or else, you can just comment on that little heart, even if it will only make all the difference to me! they are delicious, right? !

Stay with me until the end of the video because now I'm going to talk about expiration, storage, pricing and the most important tips on producing and selling stuffed cones. So stay with me! Let's talk about expiration and storage.

Well, the cones have excellent durability! In case they don't take fresh fruit in their composition, the shells already bathed, but still have stuffing last up to 20 days without wilting, look how this facilitates their production. Because you can bathe several shells in a single day And then just fill them up as they appear.

The already filled cones have a shelf life of up to 10 days and must be kept in the fridge, their shelf life is long that way, because they have the top sealed with chocolate, so the filling is not in contact with the air, and then it does not sugar quickly the "cascones", on the other hand, have a slightly shorter validity, of up to five (5) days, because as they don't have the top sealed, what will happen? The brigadier stays in contact with the air and sugar more quickly. If you choose to seal the body of the "cascones" with the fractional coverage, their validity will be the same as that of the cones.

OK? ! Remembering that this expiry date is for cones bathed inside and out Right?

! Cones that are only bathed on the inside have a shorter shelf life, because the cone starts to wither. Unfortunately, there is no other way.

You can transform this stuffing base into as many flavors as you like. I'll leave some suggestions down here in the video description for you, okay? !

to flavor Just pay attention and don't forget, you need to make the mixtures With the base still hot, this way of flavoring the creams makes it much easier to prepare the cones, because it is a product that normally takes more of a filling flavor . So, you can make a larger amount of stuffing and flavor it in small pieces, instead of making several flavors separately. Here in my region, I see cones being sold for between 9 and 13 reais, depending on the flavor and packaging.

As for the "cascones", I see them being sold for between 16 and 22 reais Also depending on the flavor, but remembering that you need to price the products according to their production costs because each region is different from each other. Now tell me what did you think of the cones and the "cascones"? Which one did you like the most?

Tell me, too, what content you want to see here on the channel and your suggestions, I love reading and answering your comments! If you liked this video, run now, share it on your social networks, in your confectionery groups, WhatsApp groups or with that friend who loves sweets or wants to learn a little more. Also don't forget to give your JOINHA, to subscribe here to our channel and to click on the notification bell so you don't miss any news that we bring here!

A big kiss and see you!