Super Crispy Cornet Pie With Cream Filling ASMR [Subtitles] HNC Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

fresh fruit

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Canned fruit can be more affordable and has a longer shelf life.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is a plant-based alternative that works similarly.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Honey can be a natural sweetener, though it may alter flavor.

Combine 200g all purpose flour, 20g sugar, and 1 pinch of salt.

Add 60ml water and 59ml milk, stir until all the liquid is absorbed.

Knead the dough until it's soft and non-sticky, then shape it into a rectangle, wrap it, and keep in the fridge for 30 minutes.

Make a butter sheet with 100g cold butter, rolling it out to a size of 15x15cm until it fills all the space, then keep in the fridge to harden.

Spread some flour on the table to prevent the dough from sticking.

Roll the dough into a rectangle double the size of the butter, place the butter on it, and wrap it tightly, pressing the edges to seal the butter.

Press the rolling pin all over the dough to spread the butter evenly, then roll the dough into a long rectangle shape.

Fold the dough into 4, wrap it, and keep in the fridge for 30 minutes for the first laminating.

Spread flour on the table and the dough to prevent sticking, then press the rolling pin on the dough to spread the butter evenly and roll it into a long shape.

Fold the dough into 3, cover, and keep in the fridge for 30 minutes for the second laminating.

Repeat the same process for the third laminating, folding into 3 and wrapping, then keep in the fridge for 1 hour to relax the gluten.

Roll cardboard into a pipe shape, 11cm in length and 1.5cm in diameter, wrap it in aluminum foil, covering both ends tightly to create the mold.

Roll the dough into a 30cm x 16cm rectangle, cut the sides to tidy up, and cut the dough into 2x30cm strips, 8 pieces in total.

Roll the dough to make it longer, then stick the dough on the mold in a spiral shape.

Cover the dough with egg wash and sprinkle with sugar.

Bake in a preheated oven at 190°C for 20 minutes until golden brown.

Remove the molds and let the pies cool down.

Combine 1 egg yolk and 20g sugar, then add 6g corn starch and mix to combine.

Add 1/2 tsp vanilla extract and 100ml milk, stirring the mixture.

Cook with medium heat until the mixture becomes thick, then move the custard into a bowl and cover with plastic wrap touching the custard to prevent a skin layer, and keep in the fridge to cool down.

Combine 100ml whipping cream and 15g sugar, then beat the cream until stiff peaks form.

Strain the cold custard to soften the texture, then add the whipped cream into the custard and mix properly to make the custard filling.

Combine 55g fine chopped semi sweet chocolate, 5g cocoa powder, and 50ml whipping cream, then melt the chocolate using hot water and cool down with ice water once melted.

Add 150ml whipping cream to the chocolate mixture and mix to combine, then beat until stiff peaks form.

Move the filling creams into piping bags and fill the cornet spiral with fillings from both ends to make the filling even.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens