Chocolate Cornet
Ingredients: Bread Flour, (Raw) Sugar, Salt, Non-Fat Dry Milk Powder, Instant Dry Yeast · 60 min cook time · 230kcal · $5.40
Ingredients
150g Bread Flour, 1tbsp (Raw) Sugar, 0.5tsp Salt, 0.5tbsp Non-Fat Dry Milk Powder, 1tsp Instant Dry Yeast, 1tbsp Lukewarm Water, 70ml Water, 1tbsp Beaten Egg, 15g Butter, 2to taste Egg Yolks, 2.5tbsp Sugar, 1tbsp Cake Flour, 1.67tbsp Corn Starch, 1tbsp Cocoa Powder, 200ml Milk, 10g Unsalted Butter, 30g Chocolate
Instructions
1. Dissolve instant dry yeast in lukewarm water and let it sit for 5 minutes.
2. Combine sugar, salt, non-fat dry milk powder, and bread flour in a bowl and stir together.
3. Add dissolved yeast and beaten egg with water to the flour mixture, mixing until moistened.
4. Process the dough in a food processor with a dough blade until it forms a ball.
5. Add butter into the dough and process to mix.
6. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour.
7. Make chocolate custard by whisking egg yolks and sugar, adding hot milk, and straining flour, corn starch, and cocoa powder.
8. Cook the custard mixture over heat while whisking until thickened, then add butter and chocolate pieces off the heat.
9. Cool the chocolate custard in ice water and cover with plastic wrap.
10. Punch down the risen dough, divide into 6 equal pieces, shape into balls, and let rest for 15 seconds.
11. Roll the dough into long strands and wrap around buttered cream horn molds.
12. Let the shaped dough rise by 50% on a baking sheet covered with a large plastic bag.
13. Brush the dough with beaten egg for glazing and bake in a preheated oven at 390 degrees Fahrenheit for 10 to 12 minutes.
14. Cool the baked cornets on a cooling rack, remove the molds, and fill with chocolate custard using a pastry bag.
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