Roll out one of the two black sugar pastes and cut out circles 4 cm in diameter using a cookie cutter (or a glass).
Place these dough circles on a sheet of parchment paper.
Collect the remaining dough and mix with the second black sugar paste. Form 6 balls 3 cm in diameter. Shape into cones and place on the dough circles. Brush the base of the cones with a little water to seal them to the base of the hats.
Work on the cones to refine the shape of the hats.
Take half of the red sugar paste and roll it out thinly into a long strip 15 cm long.
Cut a very thin strip a few millimeters wide and place it around the hat at the cone joint. Cut off the excess.
Allow the hats to dry at room temperature.
Melt the chocolate chips with the butter over low heat.
In a mixing bowl, combine the flour, baking powder, sugar, and chopped praline.
Add the chocolate/butter mixture. Then finish with the eggs.
Butter 6 muffin tins and fill them ¾ full with batter.
Preheat your oven to 180°C and bake for 20 minutes.
Allow to cool before removing from the pan and leave to cool completely at room temperature.
Using an electric mixer, beat the softened butter with the powdered sugar. When the mixture is completely smooth, add the mascarpone cream and beat again.
Finally, add the tubes of red gel and mix again.
Place in a piping bag (12 mm nozzle) and refrigerate for 20 minutes.
