#chocolate cornets

[do-you-like-this-food]

Chocolate cornets

Do you like this food?

yeah

nah

never had it/idk

Voting ended onJan 22, 2025

[bunbz]

[petitcho]

｢ チョココロネ ｣

[petitcho]

チョココロネ

[animerecipes]

Chocolate Cornets - Lucky Star

Lucky Star was probably one of the most popular shows of the mid to late 2000′s.  In fact, I have a friend who makes certain to watch it at least once a year.  However, since its heyday, it’s seemed to wane in popularity.  In spite of this, some things (like this chocolate cornet, which is discussed at length in the first episode) stick with nerd culture.

So, which side do you eat your cornet from?

Ingredients:

Horn/Cornet molds, or tinfoil or wax paper to make your own

1 1/2 cups all-purpose flour

1 1/2 cups half and half

1 tbsp. milk powder

some water, slightly warmed (only if needed)

1 egg

1 1/2 tbsp. sugar

1 tbsp. oil

2 tbsp. melted butter

1 tsp. instant yeast

1/2 tsp. salt

8 ounces semisweet chocolate chips

1 tbsp. unsalted butter, at room temperature

Instructions:

Sift the flour, then add milk powder, sugar, yeast and salt. 

Beat the egg slightly.

Add the oil, butter and 2 tbsp. of the beaten egg into the flour mixture, and mix together. 

Take 1/2 cup of the half and half and microwave it for 20 seconds (or just heat it on the stove until warm) and add it to the dough. 

Start kneading together for around 8-10 minutes, until the dough is soft and there are no more lumps of flour remaining. If your dough mixture seems a bit dry, or you’re having a difficult time getting the flour mixed in, go ahead and add small amounts of warm water until you can mix it well.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover with a dish towel and let it rest for an hour until it doubles in size.  Keep in mind that the dough needs warmth in order to rise.  I find it helpful to let it rise on the counter near my stove top with one of the stove burners on, but you’ll want to be very careful doing this way.

Preheat your oven to 350 F.

While you are waiting for your dough to rise and your oven to heat, make your cone molds if you’re making them out of tinfoil or wax paper. 

Cut the dough into 5 or 7 pieces, depending on the size you want your cones. Make sure they are all about the same size. Shape them into balls, then cover and set them aside to rest for 15 minutes.

Take a small amount of oil, and grease the cone molds (or just use a spray like Pam).

Roll each piece of dough into a rope. Roll the dough ropes around the greased cone molds.  The dough may be a little bit difficult to maneuver; if so, just let the rope sit of a few more minutes before wrapping around.  Don’t worry if the dough on the cones seems a little small, they will puff up when baking.

Brush the tops of the cornets with the remaining beaten egg. Bake for 18 minutes or until golden brown. Place onto a wire rack and allow them to cool for a couple of minutes before removing the cone molds.

Place chocolate in a medium heatproof bowl.

Place the remaining half and half in a small saucepan over medium heat and bring to a simmer.

Pour warm half and half over chocolate and stir until chocolate has melted.

Add butter to chocolate mixture, and stir until smooth. Let cool slightly before filling.

Fill the cones with chocolate let them cool.  I put mine in the fridge (maneuvering some things to keep them standing up) for about 10 minutes.  If you plan on taking it for a lunch, place a small square of wax paper on top of the chocolate before putting the cornet into the fridge, so that the chocolate won’t get messy in your lunchbox.

Figure out which side to start eating it from, and enjoy!

[chocolatefoood]

chocolaye cornets request

[realanimefood]

Yummy Chocolate Cornets

Anime: Lucky Star Appearance: Episode 1 Time: 1-2 hours Serving: 12 (depending on how large you make them)

I actually received a few requests for this haha. I was waiting for these cute little metal cone things to come in. But they came in right before Otakon and there was too much packing to be done soooo now that I'm back after unpacking I made a whole bunch of these :)! I made both a chocolate and vanilla one no pictures of the vanilla one because my sister ate them all before I could take the picture. >o<! These weren't hard to make but I should say first off custards can be really temperamental... they like a very constant heat sooooo if you dont have a gas stove and instead you have an electric stove it might mess with the constancy. If that happens instead of cooking the custard in the last stage on the stove you can make a water bath. I'll explain in the directions how to do that.

Source photo:

Ingredients:

2/3 semisweet chocolate (or white chocolate)

1 1/2 cups of half and half

1 egg beaten (half will be used for the dough the other half for brushing)

1 and 1/2 tablespoons butter (plus more for the cones)

1 packet of yeast

1/4 cup warm water

3 egg yolks

1/4 cups and 2 tablespoons of sugar

1 teaspoon pure vanilla extract

1 cup bread flour

1/2 tsp of salt (plus a pinch for the custard)

Directions:

First make the custard. Melt the chocolate and 1/2 tablespoon of butter in a double boiler and put to the side.

beat the egg yolks, 1/4 cup of sugar and a pinch of salt together till they are mixed well and light

Add the melted chocolate to the mixture and beat till well incorporated.

In a saucepan add half and half and pure vanilla extract and heat up till just close to boiling. Remove from heat.

Add just a little bit of the hot half and half mixture to the chocolate mixture. Mix well, this will bring the chocolate mixtures temperature up.

Add the rest of the milk and whisk everything together till well incorporated.

Now you can either put everything back into the same saucepan and cook on low heat stirring constantly until the mixture has thickened and is just beginning to bubble. If you have issues with this method you can also pre-heat your oven to 325 F and pour the mixture into a bowl/custard cups and put that in a pan that is big enough to hold them and pour boiling water around the cups. You want the water to come half way up. Drape a sheet of aluminum foil dont seal. Cook until the custard sets and wiggles when you move it so about 30-40 minutes. (I dont have pictures of the second portion yet I'll add them when I get a chance)

Take the custard out put into a bowl and you can either put the bowl into ice or I just put the bowl into the refrigerator. Let it cool until you plan to use it (or eat it this makes more than you'll need for the cornets) Also make sure to cover it! you dont want it getting gross.

Now for the dough. mix 1/4 warm water and the one packet of yeast in a cup and let it sit for 10-15 minutes. 

In another bowl sift 1 cup flour, 2 tablespoons of sugar and 1/2 tsp of salt. 

Add the water and yeast into the flour mixture and combined. It will be a bit flaky.

Add half of the beaten egg to the mixture and using your hands mix the dough until you can kneed it.

Add 1 tablespoon of butter and kneed it in.

Then kneed the dough for a good 20 minutes until the dough has a nice smooth surface. Put the dough in a oiled bowl with a little flour and cover with a damp cloth and let it rest for an hour.

Once the dough has rested and is double in side you can take it out and cut it into even pieces.

Roll the pieces out into a long snake. I cut these rolls in half as well. make sure one end is smaller than the other.

Make sure you butter up your cones so the cornets come off easily! Then roll up the dough onto the cones! Start with the smaller end and slowly roll to the thicker end. You will want to press just a little to make sure it sticks to each other. I also would suggest not to use a lot of flour because it will be harder for the dough to stick to itself as your wrap it around.

Once you're done wrapping the dough brush a little bit of the other half of the beaten egg onto it and pop them into the oven! bake at 380F till they are cooked through and slightly brown on top. About 12-15 minuets.

When they are done take them out and let the cornets cool fully. Then pipe in the chocolate custard.

That's it!! they are all done and super yummy! I hope you enjoy them as much as my family and I did :)

[nihongofakku-blog]

(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 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)