I said before that I got a bit into Bento boxes and as a result I look around for recipes and “how to” videos. I stumbled across someone on YouTube, “Cooking with Dog” and she had this recipe up as well. Since I had the whole family over for Sunday lunch I thought this would be the perfect dessert: chocolate and not too messy.
The first attempt I made was, well, a disaster. Why? Because I didn’t pay attention to the recipe. Lesson learned: Don’t assume, read! So, please read this carefully so you don’t make the same mistake. I will make this even easier for you and point out where I made the mistake.
– 150g bread flour
– 1 tbsp (raw) sugar
-1/2 tsp salt
– 1/2 tbsp non-fat Dry milk powder
– 1 tsp instant dry yeast
– 1 tbsp lukewarm water
– 70ml water
– 1 tbsp beaten egg
– 15g butter
Do you see the highlighted bold 1 tbsp. of beaten egg? Yeah, if you use one full egg the dough won’t work and you can start over again. I was making a double batch so I used two full eggs, what a waste, I was very upset and the whole thing cost me precious time.
Dissolve the yeast in the warm water and stand aside. Mix flour, sugar, salt, milk powder together in a bowl and add the yeast to it. Crack the egg and beat well otherwise measuring 1 tbsp can get a bit difficult. Combine egg with water and pour into the flour-yeast bowl. Mix until all is well combined. “Cooking with dog” uses a food process with a dough blade. Transfer the dough into the mixer and mix shortly. Add the soft butter too it and combine again. Dust your hands with flour and shape the dough into a ball which should be smooth. Place it into a bowl, cover with plastic wrap and keep it in a warm place for about an hour until the dough has doubled.
After an hour, check the dough by poking you flour covered finger into the dough. If the hole closes you need to let it sit some more. Otherwise take it out of the bowl and place on a flour dusted surface. Flatten in carefully and weigh so that you know the total grams. Then divide into 6 equal pieces using your scale. Form a ball out of each piece and place on a cookie sheet lined with baking paper and cover with a slightly damp cloth to rest for about 15 min.
While you wait you can grease your horn molds with butter and set aside.Now take the dough balls and flatten each, folding length wise and roll them out into a reasonable length (it says 1 foot, not sure if I did it like that). The start at the thin end of the mold and wrap the dough around it. Pinch the end under and place them so that the end is on the sheet. Once you finished all cover with a plastic bag to let them rise in a warm place again, about 15 min. Brush with the rest of the mixed egg and bake at 200°C for about 10 min or until golden brown.
Remove from the oven and place them on a rack to let them cool for a min or two. Then remove them from the molds and let them cool off completely.
Tip 1: I had no dough blades for my food process so I used my KitchenAid with the dough hook. I am sure you could knead the whole thing by hand as well.
Tip 2: Why cover the finial product with a plastic bag? Because plastic wrap will stick and you don’t want that. I used the cover of my cake caddy.
– 2 egg yolks
– 2 1/2 tbsp sugar
– 1 tbsp cake flour
– 1 1/3 tbsp corn starch
– 1 tbsp cocoa powder
– 200ml milk
– 10g unsalted butter
– 30g chocolate
Heat the milk, make sure you don’t overheat it. Mix the egg yolks with the sugar and add a bit of warm milk to thin it out. Then sift the flour, corn starch, cocoa powder and add to the egg mixture. Mix well until all is combined, then add the rest of the milk. Strain the mixture through a sieve into a pot and heat. Stir until you have a heavy pudding consistency. Remove from the heat and stir in butter and chocolate until melted. Place the pot into ice water and cover the pudding with a plastic wrap so that it won’t from a “skin”.
Once your pudding and the cornets are both cooled down you can start filling them. Take the pudding and fill a pastry bag with it then fill the cornets and let them sit. The pudding that is exposed to air will dry out a bit but that is just fine.
Tip 3: If your cornets have a hole at the thin end simply use a chocolate chip to close it. That way the filling won’t squeeze out when eaten.
Tip 4: I haven’t tried it yet but I assume that you could make white or vanilla pudding by leaving out the cocoa powder and using white chocolate. Maybe add vanilla sugar too.
My family really enjoyed the chocolate cornets and they are a nice treat for the kids for school as well. Simply wrap them into some plastic wrap and add to the lunch.
If you liked to see the YouTube video: Cooking with Dog – Chocolate Cornets.