Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 9-8-2013 Sarah Phillips CraftyBaking.com
When I thought about developing a sweet dessert taco, I knew I wanted to make it extra special. I wanted a shell that was crisp, crunchy, and sweet, and that would mimic a traditional taco shell. That led me to consider cannoli shells, which are deep-fried, crunchy, and flaky; able to hold up to moist fillings without becoming soggy; and don't shatter into tiny pieces when you bite into them. Plus, the dough can be formed into just about any shape before being fried - such as a taco shell! Chocolate anything is tricky to create, and I had to balance in the added cocoa powder just right so the resulting shell would not be sticky or too hard when fried.
For the filling, I wanted something richly spiced and interesting. And the seasonally popular Starbucks' Pumpkin Spice Latte came to mind. The result? A masterpiece of textures and flavors that play well together: chocolate, coffee, spice, and pumpkin in a crunchy, creamy taco that will make you want more than just one!
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