Sarah: Sarah moved page Chocolate Cornet to Chocolate cornet

2024-09-17T15:21:01Z

Sarah moved page Chocolate Cornet to Chocolate cornet

← Older revision	Revision as of 15:21, 17 September 2024
(No difference)

Kara at 18:08, 24 February 2020

2020-02-24T18:08:55Z

← Older revision		Revision as of 18:08, 24 February 2020
Line 6:		Line 6:
	A vegan take on a classic.		A vegan take on a classic.

	[[File:Cornet.~~jpeg~~\|300px\|frame\|Bread Genius]]		[[File:Cornet.jpg\|300px\|frame\|Bread Genius]]

	==Ingredients==		==Ingredients==

Kara: Created page with "Category:Course:Dessert Category:Cuisine:Japanese Category:Base:Grains Category:Prep:Oven A vegan take on a classic. File:Cornet.jpeg|300px|frame|Bread Gen..."

2020-02-24T18:06:49Z

Created page with "Category:Course:Dessert Category:Cuisine:Japanese Category:Base:Grains Category:Prep:Oven A vegan take on a classic. File:Cornet.jpeg|300px|frame|Bread Gen..."

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[[Category:Course:Dessert]]
[[Category:Cuisine:Japanese]]
[[Category:Base:Grains]]
[[Category:Prep:Oven]]

A vegan take on a classic.

[[File:Cornet.jpeg|300px|frame|Bread Genius]]

==Ingredients==
* 150 grams Bread Flour
* 1 Tbsp Sugar
* 1/2 tsp salt
* 1 tsp instant dry yeast
* 70 ml + 1 tsp warm water
* 15 grams butter or vegan margarine, softened
* 2 Tbsp nondairy milk
* 1 Tbsp maple syrup

==Directions==
Dissolve yeast in warm water and sugar - set aside for a few minutes. Add yeast mixture to flour and salt and mix well - you can do this in a stand mixer or just use your hands. Add softened butter or margarine (I added about a tablespoon at a time and fully incorporated it into the dough before adding more). Once all the butter is added - knead the dough. I knead for at least ten minutes, then form the dough into a ball. Lightly grease a clean bowl and put the dough ball in it, cover with plastic or a damp tea towel, set in a warm place for at least an hour - the dough should double in size.

Once the dough has doubled, flatten it and weigh it. Divide the total by six - and then divide the dough accordingly. If you don't want to weigh it - just eyeball it. Form each sixth into an even ball and set on a cookie sheet lined with parchment, cover with a damp tea towel and let sit in warm area for at least fifteen minutes. While you're waiting, form the cone molds for the cornet, using construction paper wrapped in aluminum foil - grease them liberally (I use spray cooking oil).

Take the dough balls and form a long snake-like log. I do this in two rounds, rolling each piece out and then letting each one rest for ten minutes before rolling a bit more - they should be about a foot long. Wrap the dough around the mold, starting at the small tip. Pinch the dough under the mold and put that side down on the baking sheet. Repeat. Cover with damp towel again and let rise in warm place for 15-30 minutes. Meanwhile, set oven to 400 degrees Fahrenheit. Mix nondairy milk and maple syrup together and brush the dough after the rise, then place in the oven for 10 - 15 minutes, until golden brown.

Once cooled, you can fill the cornets. Depending on your dietary limitations, you could use: coconut whipped cream with cocoa, Bird's custard powder cooked with non-dairy milk and cocoa powder or vegan chocolate chips, or a chocolate ganache. It should be thick enough to stay in place but thin enough to pipe. Put a chocolate chip in the tip of the cornet to prevent leakage and then pipe with chocolate filling. Eat and share and share and eat. Choco cornet is love.

Chocolate cornet - Revision history

Sarah: Sarah moved page Chocolate Cornet to Chocolate cornet

Kara at 18:08, 24 February 2020

Kara: Created page with "Category:Course:Dessert Category:Cuisine:Japanese Category:Base:Grains Category:Prep:Oven A vegan take on a classic. File:Cornet.jpeg|300px|frame|Bread Gen..."