Welcome back to another delicious lactose free recipe. For this recipe I wanted to make a sweet bread for a change. I present to you these adorable Japanese cornets. Cornets are the cutest little breads filled with the most delicious custard. They are very popular in Japan and are often featured in many anime series. Normally they are filled with chocolate however I wanted to be a little bit different, so I made a strawberry custard that goes perfectly with the chocolate filled ones. Please enjoy this recipe.
I stumbled upon a great recipe from my favourite cooking blog and YouTube channel; Cookingwithdog. Everyone needs to check out them because they post such amazing and delicious recipes. I have made many of their recipes before on my blog and they have all turned out so amazing.
The custard can be easily made over night and stored in the fridge. They need the right amount of time to cool down completely and set. You will horn moulds to make this recipe. There are a few ways to make your own without buying them. Search YouTube and you will be sure to find them.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
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Chocolate Custard
- Strawberry Custard
- Bread Dough
- Extra
Instructions
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Chocolate Custard
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Add the sugar and egg yolks into a small bowl and whisk well.
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Sift the flour, corn starch and cocoa powder to remove any lumps.
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Place the flours into the bowl with the sugar and yolks. Whisk well. Add a small amount of milk so it combines well.
- Heat the milk up in a medium saucepan. When the milk starts to bubble remove the saucepan from the heat.
- Slowly pour some of the milk (around half) into the egg mixture while continuously whisking. I found it was easier to put the milk into a small pouring jug and add it that way.
- Slowly increasing the temperature of the eggs is the most important step. If you were to add the eggs in cold you would end up with scrambled eggs and milk which, let’s face it, would not make a very appetizing filling.
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Add the mixture back into the saucepan and put back onto a low heat.
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Keep cooking and whisking until the mixture thickens.
- Move the pot from the stove and add the chocolate and margarine. Mix well.
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Place some clingwrap onto the surface of the custard so it doesn’t form a skin. Leave to cool down completely.
Strawberry Custard
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Blend the strawberries until they are beautiful and smooth.
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In a saucepan place the flour, cornflour, sugar, milk, egg, vanilla and strawberry essence. Mix well.
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Cook over a medium heat while continuously whisking. Add a few drops of pink food colouring to give the custard a lovely pink colour.
- When the custard is lovely and thick remove the pan from the heat and add the strawberries and margarine. Mix well.
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Place some clingwrap onto the surface of the custard so it doesn’t form a skin. Leave to cool down completely.
Cornets
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In a small bowl combine the yeast and the lukewarm water. Stir and let it sit for a few minutes to foam up.
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In a large bowl combine the flour, sugar and salt.
- Combine the tbsp of beaten egg and remaining water. Add to the flour mixture.
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Add the yeast to the flour mixture.
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Stir the dough until it roughly comes together.
- Tip the dough onto a lightly floured surface. Kneed until the dough comes together and forms a ball.
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Flatten the dough and spread the margarine onto the dough.
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Keen kneading until the dough becomes lovely and smooth.
- Shape the dough into a ball and place it into a lightly oiled bowl. Cover with clingwrap and leave in a warm draught free place for an hour.
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After a hour has passed we need to check to see if the dough has risen enough. Cover your finger in flour. Poke your finger into the dough to make a hole. If the hole disappears the dough needs to rise more. If the hole stays put and doesn’t disappear you can move on to the next step. If not then leave the dough to rise for 30 more minutes.
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Tip the dough out onto a lightly floured surface. Flatten the dough to remove the gas inside.
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Measure the weight of the dough. Divide the dough into six equal pieces.
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Shape the pieces by pinching the edges together like a parcel. Shape into a ball and place onto a tray covered with baking paper. Leave them to rest for 20 minutes.
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Get your horn moulds and cover them with margarine. A mess free way to do this is to take a spoonful of margarine and wrap it with clingwrap leaving one side open. Hold it by the clingwrap and adjust the sides when you run out of margarine.
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To shape the cornets grab a dough ball. Flip it over and flatten it to remove the air inside.
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Roll the dough up into a cylinder.
- Roll the dough out with your hands until it reaches the desired length. It will depend on what size mould you have. Make one side thinner and one thicker.
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Grab your mould. Start from the pointy end. Twist the smaller end around the mould and pinch so it closes it.
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Keep twisting the dough around and up the mould.
- Tuck the end of the dough and pinch so it closes the gap up. Place the cornet on the baking tray with the pinches ends facing down.
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Repeat this with the remaining dough balls. It may take a few attempts to get this right. Keep trying. It is ok to roll up the dough and start again.
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Cover the cornets with a piece of clingwrap and leave in a warm draught free place for 30 to 40 minutes. It should be doubled in size.
- Preheat your oven to 180°C.
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Get a pastry brush and coat the dough with the leftover egg. Be gentle.
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Bake the dough for 8 to 12 minutes. It will depend on your oven. The dough will be a lovely golden colour.
- Leave them to cool for 5 minutes. Then remove the moulds from the bread. Be careful as they still might be hot.
- Let the bread cool down completely.
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Spoon the different custards into the cornets. I prefer to place them upright in a cup or mug and then fill. Place them back into the fridge so the custard sets in the bread.
- Congratulations you have now made Japanese strawberry and chocolate cornets.
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Serve, devour and enjoy.
