| Watched it off CookingWithDog, decided to try it. Not bad, really. Just keeep extra flour on hand if your dough doesn't feel strong enough. Just dust it on the counter though, don't dump it directly on the dough in clumps. I'll also post their recipe for the chocolate custard fillling, but honestlly I had to rethicken it with milk and cornstarch so it reached a pipeable consistancy. ITEMS YOU WILL NEED A dough mixer of some sort, or even hand dough mixers Baking cones Plastic wrap A way to pipe cream into the cones cornet dough 150g bread flour 1 tbsp sugar 1/2 tsp salt 1/2 tbsp dry milk solid Combine all these in a bowl with a mesh strainer. 1 tsp instant dry yeast 1 tbsp warm water (around 75-90F) Mix together, then add to the dry mix. If using a mixer, combine all these ingredients in the bowl at once. 70ml water 1 tbsp beaten egg 15g butter Add slowly during the mixing process, mix until combined. Form into a ball and place in a big bowl with plastic wrap over it. Let sit in a warm place (like in a car on a sunny day, or even the oven with the light on) near a small bowl of water (do not let the dough get wet, the moisture helps it rise) for an hour until the dough doubles in size. After doubling in size, dust your workspace with flour, remove plastic film, and scrape the dough from the bowl. Divide into 6 pieces, and flatten each piece with your hands. Roll into strips about 1/2 inch thick that start to thin out at one end. Spray your metal cones with food releaser (or Pam, or whatever) and wrap the cones (skinny side at the tip) until you reach the top. Press the end piece of the dough into the bottom side down. Let rest in the oven again until it rises a little more. Brush each cone with an eggwash (one part beaten egg, one part water, mixed together) and bake for 8 minutes, until your cones are lightly browned. custard filling 2 egg yolk 2 1/2 tbsp sugar Whisk these together well. Add a spoon of scalding milk to help the mixing process, but make sure to keep it moving (otherwise you'll have scrambled eggs in hot milk) 1 tbsp cake flour 1 1/3 tbsp corn starch 1 tbsp cocoa powder Sift these ingredients together and combine everything together. 200ml milk (scalding temperature) Slowlly add in your scalded (hot, but not boiling. Tiny steam bubbles on the side of the pot and steam rising slowly from the milk) by the spoonful until the mix is fully mixed well together, then add the rest of the milk (which should be around half of what was left.) Mix together and pour through a strainer into a pot, and return it to med-low heat. Mix continuously. 10g unsalted butter 30g chocolate Add while stirring to thicken, slowlly adding in the butter and chocolate piece by piece until fully melted. Remove from heat and cool in icebath. Cover it with a plastic film to prevent a skin from forming on top of the custard. After everything cools down, using a big resealable bag and a bag-piping tip (or a squeeze bottle with the tip cut a little wider for piping) fill each cornet with the chocolate mix. If the chocolate is runny, cover each cornet with plastic wrap and let it set in the fridge. If not, enjoy! Anyway, if you don't have a food proccesser with that dough blade attatchment with you, a Kitchen Aid mixer with a dough hook will do it, but you may have to add a little more flour and increase the mixer speed if it doesn't catch the hook. As for the chocolate, another option is just cold milk, cornstarch, sugar, and unsweetened chocolate squares. Not sure how much I did, I mixed the cornstartch, sugar, and milk together, let it thicken under low heat while stirring, while adding pieces of chocolate under low heat until stiff, then let cool.  |
| Oh yeah, this is the link for cookingwithdog chocolate cornets http://www.youtube.com/watch?v=6OELw6H-8BI |
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