Chocolate cornets or チョコレートコルネ, I can say that this is the first bread I made all by myself and came out with satisfactory result, kyaaa. I felt really stupid when yesterday I realized that I could set my oven to 40°C, a perfect temperature to ferment the bread dough. Previously I thought that the lowest temperature I could set was 170°C. Therefore I was not so interested to make bread because I was so lazy to use another way to ferment the bread dough on this cold season, haha. This bread is still not perfect, but good enough as the first experiment, right? 😛 And the chocolate custard is very yummy. I like it, and the texture is better than the custard I made before for my mille-feuille, hehe. 😀
You can find the recipe here.