Arts378

Chocolate Cornets

Original recipe is here.

Ingredients

250g All-Purpose Flour

3g Salt 6g Instant Dry Yeast 50g Sugar 120ml Milk 1 egg 40g Room Temperature Unsalted Butter

1 egg + water

2 Egg Yolks 60g Sugar 20g Cocoa Powder 40g Cake Flour 175ml Milk 33g Milk Chocolate Chips

Directions

On a kneading surface, gently combine the flour, salt, dry yeast, and sugar. Make a well and pour milk and egg into the middle. With your fingers, combine until it forms a sticky dough. Knead until smooth, about 10-15 minutes. If dough is still sticky, add little sprinkles of flour until ready. Slam dough onto your work surface several times, then stretch a bit of the dough (window-pane method) to check if it is somewhat stretchy/translucent. Once the dough is smooth, add room temp butter and keep kneading until it has formed a smooth ball. Slam dough again then place in a bowl and cover with plastic wrap. Let it proof in a warm place until it has doubled in size.

~If you do not have any cone molds, simply shape some out of aluminum foil.~

Once dough has risen, divide into 10 pieces, molding each one into a ball. Place each ball under some plastic wrap as they are made so they do not dry out. Once done, take one ball and flatten out to release air bubbles, then take the top and roll it down a little, while sealing the edge each time. Next roll into a thin rope, and wrap around the cone, ending one fingernail from the tip. Repeat, and place each cone onto a parchment paper lined pan, covering them all with plastic wrap along the way. Let rise for about 30 minutes or until doubled in size. Brush with egg wash and cook at 375 for 10-15 minutes.

Meanwhile, make the chocolate pastry cream.

Place milk in a saucepan and start heating it up. Combine egg yolks with sugar until there are no granules left. (Best done with a mixer). Then pour cocoa powder and cake flour into the eggs. Once the milk is 40 c or 105 f, pour slowly into the eggs, mixing constantly. Once incorporated, place eggs/milk mixture into saucepan and keep cooking it until it thickens and is slightly boiling, 5-10 minutes. If your mixture is still too liquidy, add small amounts of flour until it reaches the right consistency. Transfer cream to separate bowl, and pat plastic wrap on the surface of it so that a skin does not form.

Once the cornets have been baked and cooled, place cream into piping bag and pipe into each cornet.

~Optional- If the cornets will not be consumed immediately, place small square cuts of parchment paper so the cream doesn't leak out.~

They taste really good, so enjoy!