Cream custard and chocolate coronet

Cream custard and chocolate coronet


This Coronet is a no-waste custard made with whole eggs, and you can enjoy both half the custard and the other half chocolate cream.


Bread dough

  • Buttermilk premium fresh bread mix 260g
  • Water 60g
  • Milk 90g
  • Unsalted butter 20g
  • Instant dry yeast 3g


  • Whole egg 80g
  • Fine granulated sugar 65g
  • Light flour 22g
  • Milk 300g
  • Unsalted butter 25g
  • Chocolate 60g


  1. Put the whole eggs and granulated sugar in a bowl and mix together, then sprinkle in the sifted flour and mix with a whisk.
  2. Pour milk into a pot, heat to around 50℃, pour into bowl 1, and mix with a whisk.
  3. Filter 2 through a tea strainer and add to the original pot.
  4. Add the butter to step 3 and heat over medium heat, stirring with a silicone whisk until the thick consistency becomes light and thick, then turn off the heat.
  5. Take 245g of custard and have about 190g of cream left, so add 60g of chocolate while it’s still warm and melt it with preheating to make chocolate cream.
  6. Place each in a piping bag.It will feel loose when it’s warm, but it will become firmer once it cools down.Store in the refrigerator until ready to use.
  7. Place the ingredients other than unsalted butter in your home bakery and start the dough making course.
  8. After 10 minutes, add the butter and knead for another 10 minutes until the dough is smooth.
  9. Once the dough is kneaded, take it out without turning off the switch, remove the feathers, spray the bread case with oil, roll the dough into a neat ball, and return it to the bread case for primary fermentation.If you round it up neatly and then let it ferment for the first time, you can divide it neatly afterwards.If the primary fermentation time in your home bakery’s dough making course is only about 40 minutes, allow it to rise for an additional 10 minutes.
  10. Divide the dough into 8 equal parts and lightly roll them into balls.
  11. Gently press the first rolled dough with your hands and spread it out.
  12. Fold from the bottom to the middle.
  13. Fold from the top to the middle.
  14. Fold in half again and make into a straw bag.
  15. Roll the dough into a ball and let it rest for about 10 minutes.
  16. Use a rolling pin to roll out the sufficiently loose dough to approximately 6cm x 16cm.
  17. Fold it from the left side to the middle so that no air gets in, and press it with the heel of your hand.
  18. Fold it from the right side to the middle so that no air gets trapped, and press it with the heel of your hand.
  19. Fold in half again and roll it into a long, thin stick.
  20. Roll it in your hands in order from 1st to 8th, and gradually stretch it out until it becomes a string about 50cm long, as shown in the image.
  21. Place the thicker piece of dough on the thicker side of the coronet mold, and wrap it around the thinner side without pulling it.Roll it up, slightly overlapping it with the dough you started rolling with.
  22. Push the end of the roll into the last part of the roll.This orientation is used for secondary fermentation, but if you are worried about the beginning and end of the roll coming undone, you can also orient it downwards.
  23. Let it rise for a second time in an oven or fermenter set at 35℃ until it becomes a little larger.
  24. When it rolls around as it ferments, if it seems to stick, gently move it with your hands.Brush with egg wash made by mixing water and whole eggs in a 1:1 ratio.
  25. Bake in an oven at 190℃ for about 10 to 12 minutes.
  26. Once baked, remove from the mold immediately and remove from heat.If you remove the coronet mold by twisting it, it will come off easily.
  27. To prevent uneven baking, switch the top and bottom of the baking sheet 3 to 4 minutes before the remaining time.
  28. Once cooled, fill with as much cream as you want to eat.
  29. If you’re going to eat it the next day, toast it lightly before eating and stuff it with cream so it looks like it’s freshly baked.