2 hours 20 mins
This is a tasty Japanese dessert with an outer shell of bread and a chocolate custard cream filling. You can make cones out of aluminum if you do not have cream horn molds or cornet molds/cases.Chocolate Cornets,
- 3/4 cup milk
- 4 tablespoons sugar
- 2 tablespoons butter
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons yeast
- 2 eggs
- 1/2 cup sugar
- 2 tablespoons flour
- 500ml milk
- 2 ounces semisweet chocolate
- 1/2 teaspoon vanilla extract
1. Scald milk in microwave (about 2 1/2 minutes on high).
2. Stir milk, sugar, and butter in a bowl until butter is melted. Mix in 1 cup of flour. Let rest for 2-3 minutes. Mixture should be warm but not too hot that it will kill the yeast. Mix in salt and yeast. Mix in remaining flour.
3. Knead dough on floured surface for about 10 minutes or until dough is smooth and elastic. Let rise in a bowl loosely covered with plastic for 1 hour.
4. Punch dough down and divide into 8 balls and let rest under plastic for 10 minutes.
5. Roll each ball into long thin strands. Wrap dough in a spiral around cornet molds from bottom to top. Place on parchment lined baking sheet and let it rest for 30-45 minutes under plastic wrap.
6. Remove plastic and bake at 350°F for 15 minutes.
1. Beat eggs with sugar until it turns pale. Whisk in flour.
2. Boil milk.
3. Temper eggs by spooning in hot milk slowly while stirring. Once all milk is added to eggs, pour mixture into saucepan and cooking on low simmering heat. Stir constantly. Melt in chocolate and add in vanilla extract. Let it cool. If lump, smooth it in a blender or sieve it immediately after it's cooked.
4. Remove bread for molds.
5. Spoon filling in a pastry bag. Snip the corner and pipe into cornets.