| Cornet bread |
Ingredients(for 8) |
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Butter bread dough |
200g
1/2 teaspoon
20g
4g
100g
20g
20g |
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Chocolate custard cream |
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milk
yolk
sugar
cake flour
cocoa powder
vanilla
essence
butter
chocolate |
200g
2 pieces
50g
20g
10g
1 drop
10g
20g |
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| Look at the Butter bread from 1 to 8. |
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While the dough is fermenting, make the Chocolate custard cream and cool this down. |
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| 9. |
Flatten the dough with the palm of your hand. |
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10. |
Put the dough on a parchment paper at 30 degrees. After about 40 minutes,
the dough will become 2 times. |
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Roll up the dough and extend the dough into 20cm with your hands. |
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11. |
Coat the surface with a beaten egg. Bake the dough at 200 degrees for 9
or 10 minutes. Remove the breads from the cornet cases. |
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Thin the one side. |
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12. |
Stuff the chocolate custard cream into the breads. |
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Coil the dough around the cornet case coated with butter. |
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Place the dough with point under on a parchment paper. |
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