Chocolate horns with thermomix

Preparation of chocolate horns with thermomix

PREPARATION OF PASTRY CREAM

1. We put all the ingredients inside the glass, except the 150 grams of dark chocolate. we program
2. 7 minutes / 90°, speed 4
3. We split the dark chocolate. Pour the cream from the glass into a bowl, add the chopped chocolate, stir until the chocolate is completely dissolved.
4. We cover with skin film (so as not to create scab). When it tempers, we take it to the fridge until use.

PREFERRED ELABORATION

1. Put the milk in a saucepan over the heat, when it starts to boil, lower the heat and let it cook for 1 minute. We turn off and retire. When it reaches 40°, we pour it into a jug.
2. Crumble the yeast, stir, add the sugar and flour, stir.
3. Let it rest for 10 minutes / after that time, stir again and let it rest for another 10 minutes.
4. So up to three times. (this will give the dough more fluffiness)

PREPARATION OF THE FINAL DOUGH

1. Put the flour in the glass and sift,
2. 10 seconds / speed 8
3. Withdraw and reserve
4. We introduce the eggs, salt, remaining sugar plus the invert, mix
5. 10 seconds / speed 4
6. Add the preferment, mix
7. 10 seconds / speed 4
8. Now the sifted flour,
9. 10 seconds / speed 4
10. we knead
11. 2 minutes / spike speed
12. Let rest for 20 min (this will help the flour particles to hydrate)
13. After time, we knead
14. 5 minutes / spike speed
15. Add half of the butter to cubes, knead
16. 2 minutes / spike speed
17. add the rest of the butter, finish kneading
18. 4 minutes / spike speed
19. Pour it into a slightly oiled bowl, cover with film and let rise for 40 min (with a temperature in my kitchen of 26 °
20. After the time, we degas it, kneading for 1 minute / giving folds on itself
21. We make portions of about 125 gr, we will get 10 pieces.
22. We roll them into a ball. We cover them with a clean cloth, and let them rest until they increase in size (30 min)
23. When they have increased, each portion, we stretch it with our hands, and we remove the air from them. We are rolling them in the shape of a roller.
24. With the first curl that we have made, we are stretching it with the help of our hands.
25. They have to be about 45 cm long. We are going to roll it up in the cone mold (if you don’t have a mold, you can make them homemade with baking paper and aluminum, making a peak like where we put the churros, for example.
26. Once rolled up, we leave them on the oven tray lined with baking paper. We cover them with a clean cloth, and let them rest (30 min)
27. When there are 20 min remaining from the rest, we turn on the oven at 180°, heat up and down
28. We beat the egg and brush them. We bake about 20 min. Let cool on rack. Still warm, we remove the molds from inside.
29. When they are completely cold, with the pastry cream in a sleeve, we fill the horns

ELABORATION OF COVERAGES

1. Heat the chopped dark chocolate for 30 to 30 seconds in the microwave, stir and add the butter, stir again. We overturned a jug
2. We put the horns on a wire rack and under baking paper (in order to recover the chocolate), pour the chocolate on top until covered. We let dry.
3. Heat the white chocolate in pieces,
4. 30 seconds / stir and add the butter, stir again. We introduce it into a sleeve, we make a small cut at the tip, we throw it over the horns in a zig-zag pattern. We let dry. We serve on a tray
5. If you want less quantity, reduce ingredients
6. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION