How to make Chocolate Cornets | Hurricane Ida | Miki-Neko Kitchen

00:00 Hurricane Ida
01:54 Bread Dough
04:47 Shaping Cornet
06:32 Chocolate Custard
11:47 Baking Cornet
13:41 Ready to Eat
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[Ingredients] 8 servings
◎Bread Dough　
180g bread flour　
20g cake flour
20g sugar
3g salt
3g dry yeast
20g whole egg
110ml milk
25g unsalted butter
◎Chocolate Custard
2 egg yolks
50g sugar
10g cake flour
10g corn starch
240ml milk
2 inch vanilla beans
15g unsalted butter
60g dark chocolate
[Instructions]
◎Bread Dough
１．In a bowl, mix all dry ingredients. Add beaten egg and milk, mix well.
２．Transfer the dough to a kneading board, knead well until it's smooth. Add butter and knead well until it's elastic.
３．Cover the dough, let it rise until doubled in size.
４．Gently press the dough to release the gas in it and divide into 8 pieces. Let rest for 15 min.
５．Flatten the dough with your hands, and roll it. Stretch and roll the dough into a 15-inch rope. Make one side thinner than the other. Wrap the dough rope around the horn mold and gently pinch the dough together to seal. Place on the baking sheet, seam-side down.
６．Cover with a wet cloth and let it rise until it becomes 1.5 times larger. Brush the tops of the cornets with beaten egg.
７．Bake at 190°C/375°F for 15 minutes.
８. Let cool completely on the wire rack, remove the molds.
◎Chocolate Custard
１．In a large bowl, whisk together the egg yolks and sugar until it becomes whitish.
２．Sift cake flour and corn starch together over the egg mixture and whisk to combine.
３．Cut the vanilla bean pods with a knife and open them to scrape off the seeds inside.
４．In a saucepan, heat milk and vanilla beans over medium until just before boiling.
５．Add warm milk to the bowl little by little and mix well.
６．Strain the milk mixture and put it in a saucepan. Remove the vanilla bean pod.
７．Cook over medium heat, constantly whisking until the custard has thickened.
８．Remove from the heat and whisk in the butter and chopped chocolate. Transfer to a flat container and cover the surface of the custard with plastic wrap. Put it in the freezer for 15 min and cool it rapidly.
９．Remove the chocolate custard from the fridge and stir to loosen. Transfer it to a pastry bag. Pipe each cornet full of chocolate custard.
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[Music]
Epidemic Sound：www.epidemicsound.com/
[Equipment]
・Camera：Canon EOS M50, GoProHERO9
・Lens：Sigma 16mm F/1.4 DC DN
・Mic：RODE Video Micro
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#chocolatecornet #bread #philadelphia #MikiNekoKitchen

[@user-rf3rz7ny4j]

めーーーっちゃ美味しそうですね！
もう甘すぎるパンはあまり食べなくなったけど、こんがり焼きたては食べてみたい😋
はい！芯を抜くとこと、チョコをいれるとこやりたいでーーーす！
ハリケーンの爪跡、衝撃ですね、一日も早く回復するといいですね。

[@mikinekokitchen]

手作りすると甘さ控えめにできるので、思いのまま食べてしまうのが怖いところ…😸✨
ハリケーン被害もだいぶ落ち着いてきているようです。ありがとうございます😺