{"id":3022,"date":"2014-04-06T15:59:03","date_gmt":"2014-04-06T20:59:03","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=3022"},"modified":"2014-04-06T15:59:03","modified_gmt":"2014-04-06T20:59:03","slug":"japanese-chocolate-cornets","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=3022","title":{"rendered":"Japanese Chocolate Cornets"},"content":{"rendered":"

Another recipe that was actually my first time exploring japanese famous bread ( after the milk bread ) . Chocolate cornets reminds me of creamed horn that i grew up with . Creamed horn is made with puff pastry , while chocolate cornets are made from bread . Luckily both are using the same mold .. and i have them . So i decided to try this last week .<\/p>\n

I have to say , though it looks really nice , chocolate cornets is just okay for me , i prefer the melonpan and milk bread better than cornets . For you out there who are chocolate pudding lover , might beg the differ , as for me , since i am not a big chocolate pudding fan , i think i’ll do okay without it . Now if you’re talking about vanilla pastry cream that was supposed to be in creamed horn , then , that’s another story .<\/p>\n

Here it goes , another cooking show that i watched from youtube , called cooking with dog ( with some slight adjustment ) \u00a0, and instead of using the food processor like the video showed , i used my own hands . It works just fine .<\/p>\n

Ingredients for cornets :\u00a0<\/span><\/p>\n

150 grams of bread flour<\/p>\n

1 tbsp. of sugar<\/p>\n

pinch of salt<\/p>\n

1\/2 tbsp. non fat powder milk<\/p>\n

1 tsp. insteant yeast<\/p>\n

1 tbsp. lukewarm water<\/p>\n

70 ml of water<\/p>\n

1 tbsp. of egg , beaten<\/p>\n

15 grams of melted unsalted butter<\/p>\n

1. Mix the lukewarm water with yeast until dissolves . Let it sit for 5 minutes .<\/p>\n

2. Mix the bread flour , sugar , salt and milk powder , add in the yeast mixture . Mix with wooden spoon . Then add the beaten egg and water , along with the melted butter \u00a0 . Knead the dough with your hands until smooth , glossy and elastic . ABout 8 minutes .<\/p>\n

3. Place in a bowl and cover with plastic wrap and then let it double in size . About an hour .<\/p>\n

4. Once it’s ready , divide the dough into 6 equal size , and then roll it out and shape into rope , about a foot long , and grease the mold and then wrap the rope to the mold . Let it sit for 40 minutes to rise again .<\/p>\n

5. Once it’s ready , bake at 390 F , for about 12-15 minutes .<\/p>\n

\"cornets\"<\/a><\/p>\n

 <\/p>\n

For the chocolate custard :\u00a0<\/strong><\/p>\n

2 egg yolks<\/p>\n

2 1\/2 tbsp. of sugar<\/p>\n

1 tbsp. of cake flour<\/p>\n

1 1\/3 tbsp. of cornstarch<\/p>\n

1 tbsp.cocoa powder<\/p>\n

200 ml milk<\/p>\n

10 gram of butter<\/p>\n

30 grams of chocolate<\/p>\n

1. Beat the eggs and sugar , add hot milk just a little to smooth out the mixture .<\/p>\n

2. Mix the cake flour and cornstarch and cocoa , sift really well .<\/p>\n

3. Add to the egg and sugar milk mixture , keep whisking .<\/p>\n

4. Gradually add milk and strain if there’s any lumps , if you it well you don’t need to strain it .<\/p>\n

5. Put it back in the pan and cook , while whisking constantly until it’s thicken . Cover with plastic wrap and chill in the fridge . Use when you’re ready to eat and serve the cornets !<\/p>\n

\"cornets1\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

how to make japanese chocolate cornets <\/p>\n","protected":false},"author":16,"featured_media":3024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[12],"tags":[41,262,213],"class_list":["post-3022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-recipes","tag-bread","tag-chocolate-cornets","tag-japanese"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3022"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3022\/revisions"}],"predecessor-version":[{"id":3025,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3022\/revisions\/3025"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/3024"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}