How to Make Chocolate Cornets (Cornet-Shaped Sweet Buns Recipe) | Cooking with Dog

We are making Chocolate Cornets, Japanese cornet-shaped sweet buns filled with chocolate custard. The shape is very cute, isn’t it? Of course, it is delicious!

How to Make Chocolate Cornets
https://cookingwithdog.com/recipe/cho...

(6 pieces)
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 Granulated 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/⌀1.2x5.3 inch)

Handmade Horn Molds -
6 sheets of Kraft Paper (125x125mm/4.9x4.9 inch)
6 sheets of Aluminum Foil (125×150mm/4.9x5.9 inch)

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

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中にチョコレートカスタードを詰めた日本独特の菓子パン、チョココルネを作ります。形がとっても可愛いでしょ。もちろんおいしいですよ！

チョコレートコルネの作り方
https://cookingwithdog.com/ja/recipe/...

＜材料＞ ６個分
『コルネ生地』
強力粉150g
（きび）砂糖：大さじ1
塩：小さじ1/2
スキムミルク：大さじ1/2
インスタントドライイースト：小さじ1
ぬるま湯：大さじ1
（仕込み）水：70ml
溶き卵：大さじ1
バター：15g

『チョコカスタード』
卵黄：2個
グラニュー糖：大さじ2と1/2（30g）
薄力粉：大さじ1
コーンスターチ大さじ：1と1/3
ココアパウダー：大さじ1
牛乳：200ml
無塩バター：10g
チョコレート：30g

手粉（強力粉）
照り用溶き卵（しっかり溶きほぐしておく）：大さじ1
コルネ型6個（φ30ｘ135mm）

クラフト紙：125×125mmが6枚
（対角線より7mm越してホッチキスで止める。）
アルミホイル：125×150mmが6枚

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Ingredientes para Cone de Chocolate
(6 unidades)

Massa de Pão -
150g de farinha para pão (5.29 oz)
2 colheres de sopa de açúcar (mascavo)
1/2 colher de chá de sal
1 colher de sopa de leite em pó desnatado
1 colher de chá de de fermento biológico seco
2 colheres de sopa de água morna
70ml de Água (2.37 fl oz)
2 colheres de sopa de um Ovo batido
15g de Manteiga (0.53 oz)

Recheio de Chocolate -
2 Gemas
5 colheres de sopa de Açúcar
2 colheres de sopa de Farinha
2 colheres e 1/2 aproximadamente de Amido de Milho
2 colheres de sopa de Cacau em Pó
200ml de Leite (6.76 fl oz)
10g de Manteiga sem Sal (0.35 oz)
30g de Chocolate (1.06 oz)

Farinha de pão para polvilhar
2 colheres de sopa de Ovo batido para pincelar
6 Cream Horn Molds (⌀30x135mm/⌀1.2x5.3 inch)

Moldes de Cone Feitos a Mão -
6 folhas de Papel Kraft (125x125mm/4.9x4.9 inch)
6 folhas de Papel Alumínio (125√ó150mm/4.9x5.9 inch)