Egg Mayo Cornets

I heard that making cream horns with bread dough rather than pastry was a Japanese invention.

We call those sweet rolls “Choco Cornet”, as they are usually filled with chocolate custard cream (occasionally you can see plain custard version, too).

Anyway… I recently found and then bought horn forms from Amazon. When they arrived, I tried to make Japanese style cornet rolls right away!

Choco Cornets are so cute and so sweet, and very popular sweet rolls in Japan. However, neither my husband nor I am a big sweet fan, and so I, instead of filling the horns with chocolate custard cream, filled with one of his favourite sandwich fillings – Egg Mayo.

It worked very well and so so so… delicious that he could not stop eating!

Ingredients for 12 cornets

(Dough)

10 6/10oz all-purpose flour + extra for dusting

1 teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg

5/8 cup milk

1 1/2 teaspoon bread machine yeast

(Other)

1 egg york + 1 tablespoon milk for glazing

Some egg mayonnaise filling in your style

Instructions

Put the dough ingredients into the pan following the directions for your bread maker. Select the dough course.

When the dough course finishes, remove the pan from the machine and turn the dough out to a lightly floured surface. Push down the dough gently, then divide it into 12 balls. Cover with a damp cloth or with lightly greased cling film and let them rest for 15 minutes.

Push down the ball gently again, then with your palms roll it into 11” sausage shape which should be a little thicker than a pencil. Wrap the dough around a horn form beginning from the pointed end. Place the horn, seam side down, on a greased or lined baking tray. Repeat for the rest of the balls.

Cover the horns with a damp cloth or greased cling film and let them rise for 30 – 40 minutes until almost double the size.

Brush the dough lightly with the egg mixture and bake for 15 minutes in the preheated oven at 350F.

When the cornets have been baked, remove the horn forms immediately and then leave them to cool on a wire rack completely before filling with the egg mayonnaise.

NOTE: To fill 6 cornets, I made the egg mayonnaise using 5 boiled eggs, some mayonnaise, 1 teaspoon English mustard and salt & pepper to taste. Those that are garnished with chopped parsley are filled with the standard egg mayo and others sprinkled with paprika are filled with egg bacon mayonnaise.


If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!