YIELD: 12 x Cornets
PREPARATION
Chantilly: a day ahead
Poolish: 3 -4 hours ahead or overnight in fridge
Assembly and baking: 3 hours
EQUIPMENT: Stainless steel Danish Cone Stainless Steel Tube
RECIPE
Chocolate Chantilly Cream
*This cream recipe is enough for for 12 rolls
180 g Cream 35% fat (1)
220 g Callebaut Milk Chocolate
340 g Cream 35% (2)
60 g Callebaut Dark Chocolate CrispPearls - for finishing
Note: If you are unable to find the Crispearls you can simply substitute them with chopped dark chocolates. It is recommended that you prepare the Chantilly cream a day ahead to allow the cream to rest for it to be able to whip the next day.
Poolish
Note: The poolish requires to be prepared at least 2 hours ahead or up to 8 hours at room temperature. The poolish can be prepared ahead the day before, left at room temperature for 2 hours then place it in the fridge for up to 3 days.
75 g Baker's Flour
75 g Water -26 °C
0.3 g Instant Yeast
Final Dough
60 g Whole Wheat Baker's Flour
130 g Cake flour (7% Protein)
70 g Unsalted butter, softened
25 g Caster sugar
20 g Egg
2 g Instant Dry yeast
2 g Fine salt
30 g Water - 26°C
Above Poolish
Note: If you are unable to find cake flour, you can simply substitute with plain flour with around 8%- 9% protein content.
Method
For the Chantilly Cream
1. Place cream (1) in to a pot over heat and bring to a simmer.
2. Pour the hot cream over the chocolate and stick blend until homogenized. Let the ganache cool to below 35°C then mix in Cream (2) and stick blend until well incorporated.
3. Wrap with cling film touching the surface and leave in fridge to cool overnight. The next day, place the Chantilly cream in to a stand mixer with a whisk attachment and whisk until it forms a thick and pipeable consistency.
4. Transfer into a piping back with a 15mm plain piping tip.
Note: It is recommended to whip the cream just prior to filling the cornet roll for better structure. Alternatively, you can whip the cream and place in the fridge ready to be piped.
For the dough
1. Prepare poolish by mixing all the ingredients with a bread whisk or alternatively place all the ingredients in a stand mixer bowl fitted with a dough hook and mix until just combined. At this point the poolish will look like a rough shaggy dough. Allow the poolish to ferment at room temperature for up to 5 hours or up to 8 hours but nor more until it triple in volume and looks airy.
2. When the poolish is ready, place together with the rest of the final dough ingredients into a stand mixer bowl fitted with a dough hook attachment.
Mix on low speed for 3 minutes until all the ingredients come together in to a rough dough. Increase the speed to medium and continue to mix for 8 to 10 minutes or until the dough starts to look smooth and pulls away from the side of the bowl.
3. Once the dough is ready, transfer the dough on to a work bench without any flour dusting, knead the dough lightly and form it in to a semi tight smooth ball. Lightly grease a bowl large enough for the dough to double in size, transfer the dough seam side down into the bowl. Cover with a tea towel and leave to bulk ferment for 1 to 2 hours or when the dough have doubled its original volume.
4. Once the dough have bulk fermented, transfer the dough on to the work bench and lightly punch the dough down to release the additional gas. roll the dough in to a log and divide the dough in to 12 x 40g individual portion. roll each portion in to approximately 500 mm long strand then roll it around the oiled horn tube starting from the tip. Place the horn rolls onto a baking tray lined with parchment paper.
5. Cover the tray with tea towel and leave to final proof at room temperature for approximately 1 to 2 hours or until the rolls increase double its size again.
Meanwhile, pre heat the oven to 170°C.
When the dough is ready, whisk together the ingredients for the egg wash, lightly brush the top of the rolls and bake in the pre heated oven for approximately 30 to 35 minutes or until the top turns in to a dark golden brown in color.
6. Remove the rolls from the oven, immediately brush the top generously with the sugar syrup and very carefully remove the rolls from the cake tin and leave to fully cool onto a wire rack before filling it with the chocolate chantilly.
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