Chocolate Cornet

Ingredients:

– Bread Dough –
150g Bread Flour (5.29 oz)
1 tbsp (Raw) Sugar
½ tsp Salt
½ tbsp Non-Fat Dry Milk Powder
1 tsp Instant Dry Yeast
1 tbsp Lukewarm Water
70ml Water (2.37 fl oz)
1 tbsp Beaten Egg
15g Butter (0.53 oz)

– Chocolate Custard –
2 Egg Yolks
2½ tbsp Sugar
1 tbsp Cake Flour
1⅓ tbsp Corn Starch
1 tbsp Cocoa Powder
200ml Milk (6.76 fl oz)
10g Unsalted Butter (0.35 oz)
30g Chocolate (1.06 oz)

Bread Flour for dusting
1 tbsp Beaten Egg for glazing
6 Cream Horn Molds (⌀30x135mm/⌀1.2×5.3 inch)

– Handmade Horn Molds –
6 sheets of Kraft Paper (125x125mm/4.9×4.9 inch)
6 sheets of Aluminum Foil (125×150mm/4.9×5.9 inch)

Correction @ 6:00 “Let the dough balls rest for about 15 MINUTES.” Sorry for the confusion.

Advertisement