These almost made me QUIT COOKING | How to make Chocolate Cornets | Lucky Star | Anime Kitchen

This week, we're going all the back to the early 2000s, when anime was starting to hit its stride in the west and the giant eyed, moe, cute girl anime genre was thriving like unattended weeds in a garden. That's right folks, we're recreating the Chocolate Cornets from Lucky Star!

Chances are if you've been into anime for a while, you've seen this name float around! It's an absolute icon in the world of anime, and it was a great trip down memory lane rewatching a few episodes of this prior to filming.

I hope you're ready to get your hands dirty because the cornet dough is going to be a lot of work, but the end result along with the sweet, silky chocolate custard filling is absolutely worth the effort. Aprons on, let's go!

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Sweet The Mi's video:
https://www.youtube.com/watch?v=iqkORusoUL0

Ingredients & Materials:

Dough:
• 200g bread flour
• 50g cake or AP flour
• 3g salt
• 1 packet/7g instant dry yeast
• 50g sugar
• 120ml whole milk
• 1 large egg
• 40g unsalted butter, cubed and softened

Chocolate custard
• 4 egg yolks
• 85g white sugar
• 30g cocoa powder
• 20g cake or AP flour
• 350ml whole milk
• 65g dark chocolate, chopped

Egg wash
• 1 large egg (weighed)
• 1 tbsp water

DIY Cream horn moulds
• 15x15cm squares of card (as many as you want/need)
• Stapler or sticky tape
• Aluminium foil

Recipe:

Dough:
1. Combine dry ingredients in a large mixing bowl. Whisk to combine everything thoroughly. Microwave milk for 20 seconds in the microwave.

2. Make a well in the centre of your dry ingredients, pour in the warmed milk and crack in the egg. Mix together until a shaggy dough begins to form, then turn out onto a floured work surface.

3. Knead the dough for 15 minutes or until soft and elastic. It's a sticky dough, scrape down the work surface as needed.

4. When elastic and smooth, pat out the dough into a disc and place the softened butter into the centre. Bring the edges of the dough to the centre to encapsulate the butter.

5. Knead the butter into the dough until the butter is fully disbursed into the dough. Continue to knead until it becomes one smooth, cohesive dough again.

When the dough reaches this point, pick up the dough and throw it down onto the counter with moderate force, knead away from you, bring it back and repeat this throwing/kneading process for 5 minutes or until the dough is very smooth and elastic (you’ll know it’s ready when you can stretch one end of the dough and it stretches out smoothly).

6. Roll your dough into a taut ball and place into a bowl, covering with plastic wrap. Allow it to rest for 1 hour or until doubled in size. Make filling and moulds.

7. Turn out the dough onto a lightly floured work surface. Divide into 8 to 10 pieces. Roll each segment of dough into a small ball. Cover and allow to rest for 15 minutes.

8. Flatten each dough ball into a disc. Roll the flattened dough into a tight log. Roll out each log into a 30-45cm long rope or as required.

9. Lightly coat moulds in oil.

Wrap the dough around a mould, leaving a 2-3mm gap between each loop as you wrap the dough around your mould. Ensure to tuck each end of the dough underneath one of the loops to prevent unravelling when baking!

10. Preheat an oven to 190C or 170C fan-forced.

Place your wrapped cream horns onto a lined baking tray, tucked side down to prevent unravelling during baking.

Cover with plastic wrap and allow the dough to increase in size by 50%.

11. When the dough has grown, make a simple egg wash by beating together 1 tbsp of water with 1 large egg.

Brush down lightly with egg wash, then bake for 12 to 15 minutes and golden brown.

12. Transfer to a wire rack to cool down completely, then gently remove your moulds.

13. Fill with your custard filling. Enjoy!

Chocolate custard:
1. In a medium saucepan add the milk and place over medium heat until almost simmering.

2. Whisk together the egg yolks and sugar until pale and fluffy. Sift in the cocoa powder and flour, whisk to combine.

3. Whisk in 1 cup of the hot milk in 2 additions to temper the eggs. Add the remaining milk and whisk to combine.

4. Pour the custard base through a sieve back into a saucepan. Turn the heat to medium-high and constantly whisk this mixture until thick and glossy. Remove from the heat and whisk in the chopped dark chocolate.

5. Transfer the custard into a bowl, then place that bowl into an ice bath. Whisk the custard until it has fully cooled. Cover the custard with plastic wrap, ensuring it reaches and presses against the surface to prevent a skin from forming. Refrigerate until needed.

DIY Mould:
1. Roll the card into a cone shape, adjusting the width as desired.
2. Staple the seam to ensure the mould doesn’t unravel.
3. Cover with aluminium foil. Use as required.

Music by Ikson: https://soundcloud.com/ikson
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