My older son prefers savory snacks, and he stuff the bun with a cooked weenie sausage with mustard and ketchup.These restaurants attract a fee but with a choice of three a la carte courses running in at about 12 quid less than the cost of a Miller & Carter steak, it would be almost criminal not to indulge.īruges has been a long-time bucket list call for us and didn’t disappoint.Ī short bus trip from Zeebrugge dropped us in Burg Square, a former fortress, in this charming medieval town.Īn unscheduled drop-in at the Catholic Basilica of the Holy Blood, home to a vial said to contain a strip of cloth stained in the blood of Christ, proved fascinating before that indulgent chocolate museum tour put my diabetes medication to the test.Īfter a 20-minute stroll away from the usual tourist haunts we loved our whirlwind windmill tour featuring, among others, the striking Nieuwe Papegaai, a rebuilt oil mill and one of the few remaining of the city’s original 25, which alternates in hue from pink to red.īack on ship, we enjoyed a livener in Bellini’s bar, overlooking Enchanted’s dazzling piazza, before getting ready for a sumptuous dinner in Sur la Mer, where the only problem is what to select from the menu created by Michelin-star chef Emmanuel Renaut.Īfter a day at sea we anchored offshore facing Guernsey’s pretty harbour of St Peter Port and hopped aboard a tender to ferry us to shore. You can fill it with chocolate or custard cream. If the dough has gaps, do not worry because when it is baked, the dough will double the size.īrush the surface with egg glaze and now, ready to go into the oven.įill each bread with your favorite filling. When you wrap the dough around the cornet mold, do not pull the dough, turn the cornet and gently place the dough around the mold.Īnd leave the dough for the second proofing for about 15 minutes. If the dough tries to bounce back, it isn’t ready to be shaped, give a few more minutes to rest. I found this stage important.Īfter the resting time, you roll it into a long, thin strips. But here are my tips.įor the dough, after the first proof is done, cut the dough for each bun and roll it into a long oblong shape and give it about 10 to 15 minutes rest. I do not go into detail here because a lot of people have done fantastic jobs explaining the steps. You can find very well detailed recipes on internet if you search “choco cornet”. Then, wrap it with a sheet of baking parchment paper or a tin foil. I cut the cardboard to 15cm x 15cm or so, roll it and secure the edges with staplers. You can buy tin cornet molds from a kitchen ware shop, but you can also make these easily with light weight cardboard and baking paper. Since the bread will be filled with cream, the dough does not have to be rich. I use simple, basic bread dough recipe shown in the an-pan recipe. If you have your favorite bread dough recipe, you can use it. The dough is shaped wrapping the cornet mold and baked blind, and the cream is filled to the brim for a rich taste of chocolate to go along with every bite of the bread.
These are buns called “Choco Cornets”, one of the popular sweet buns in Japan.Ĭhocolate cornets are delicious chocolate custards filled bread cones. I use very thick cream and pinch the edges very carefully to enclose the cream, but still the cream manages to escape from the dough, so I decided to change the strategy and decided to fill the cream after the baking. I tried baking with chocolate cream filling, but my choco buns quite often ooze out the cream in the oven. I have shown you the recipes of an-pan (bread with sweetened red bean paste), cream pan (with custard cream filling) in the past. In Japan, buns with sweet filling are popular and often eaten as a snack.
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