Those are wonderful buns that I ever, never taste before. It’s not only soft but springy like a sponge, it’s also look so cute and easy to make. It can keep the freshness for about 3 days. But I think they won’t stay for 3 days but half day.
It also can fill with sweet or savoury filling as well. This time I use chocolate hazelnut spread for filling, but you can fill with falafel or hummus with salad, they still taste so good!
I just have one after they came out of the oven without any filling, and I can’t wait to stuff into my mouth with another one with chocolate filling.
Cornet Roll with Chocolate Hazelnut Spread
- Strong flour 300g
- Caster sugar 20g
- Sea salt 3g
- Milk powder 20g
- Dried active yeast 6g ( Instant yeast use only 3g )
- Egg 1/2
- Lukewarm water 190ml
- Butter 30g
- Egg wash ( 1/2 egg and 1 tsp of milk, mix together )
For the filling:
- 4 tbsp of Chocolate hazelnut spread mix with 2 tbsp of whipping cream.
- If you have some of the cream horn moulds, that save the time to make the paper cones, but if you haven’t got any, never mind, the following instruction will show you how to make it and save money as well. 🙂
- The way to make paper cones: use cereal cardboard to draw out the stencil of a cone, the length is 135mm and the diameter is 30mm, The picture is from Makoto.
- Cut out the stencil and use sellotape to stick the cone and wrap around with a piece of kitchen foil.
- This time I asked my bread machine to help me, cause this dough will be a bit sticky to handle. Firstly, put the lukewarm water into the container, then follow the sugar, beaten egg, dried active yeast, and the sieved strong flour, milk powder, salt, except the butter, press the function button and let it do the hard work.
- Watch out the machine, when the dough start to form a ball, add the cubed butter into the container and press the start button again and wait under it finish the rising.
- Slightly sprinkle flour on the table and take the dough on it, lock the dough to let the air out, cut it into 8 equal portions, and roll it into a ball, cover with a clean tea towel, and leave on the table for about 10 to 15 minutes.
- Pat the dough flat on the table, fold 1/3 of the upper side towards to the middle and seal it.
- Then, fold the down side upward and seal it tight.
- It becomes a cylinder shape, then roll it one end thicker than the other end. And the length nearly the same as the cone’s length.
- Use your thumb to hold the thicker end onto the open end of the cone mould, and wrap it around the cone mould and to the pointed end, Slightly slip the dough’s end underneath, so, it won’t come loose out.
- Place them in a warm place and proof for about 30 to 40 minutes until it double the size.
- Preheat the oven to 375°F/190°C/170° Fan oven/ or gas mark 5.
- Egg wash the top and place into the oven and bake for about 17 minutes until golden brown.
- Cool down on a wire rack and take away the cone mould.
- Fill the chocolate spread mixture into a piping bag and fill into the cornet roll.
- It is not necessary to use the chocolate spread only, you can fill up with custard cream or lemon curd or even fill with some sandwiches filling instead, but make sure the filling is not too runny.
- This recipe adapted from Makoto.