Anime: Lucky Star

Appearance: Episode 1

Time: 1-2 hours

Serving: 12 (depending on how large you make them)

I actually received a few requests for this haha. I was waiting for these cute little metal cone things to come in. But they came in right before Otakon and there was too much packing to be done soooo now that I’m back after unpacking I made a whole bunch of these :)! I made both a chocolate and vanilla one no pictures of the vanilla one because my sister ate them all before I could take the picture. >o<! These weren’t hard to make but I should say first off custards can be really temperamental… they like a very constant heat sooooo if you dont have a gas stove and instead you have an electric stove it might mess with the constancy. If that happens instead of cooking the custard in the last stage on the stove you can make a water bath. I’ll explain in the directions how to do that.

Source photo:

Ingredients:

2/3 semisweet chocolate (or white chocolate)

1 ½ cups of half and half

1 egg beaten (half will be used for the dough the other half for brushing)

1 and ½ tablespoons butter (plus more for the cones)

1 packet of yeast

¼ cup warm water

3 egg yolks

¼ cups and 2 tablespoons of sugar

1 teaspoon pure vanilla extract

1 cup bread flour

½ tsp of salt (plus a pinch for the custard)

Directions:

First make the custard. Melt the chocolate and ½ tablespoon of butter in a double boiler and put to the side.

beat the egg yolks, ¼ cup of sugar and a pinch of salt together till they are mixed well and light

Add the melted chocolate to the mixture and beat till well incorporated.

In a saucepan add half and half and pure vanilla extract and heat up till just close to boiling. Remove from heat.

Add just a little bit of the hot half and half mixture to the chocolate mixture. Mix well, this will bring the chocolate mixtures temperature up.

Add the rest of the milk and whisk everything together till well incorporated.

Now you can either put everything back into the same saucepan and cook on low heat stirring constantly until the mixture has thickened and is just beginning to bubble. If you have issues with this method you can also pre-heat your oven to 325 F and pour the mixture into a bowl/custard cups and put that in a pan that is big enough to hold them and pour boiling water around the cups. You want the water to come half way up. Drape a sheet of aluminum foil dont seal. Cook until the custard sets and wiggles when you move it so about 30-40 minutes. (I dont have pictures of the second portion yet I’ll add them when I get a chance)

Take the custard out put into a bowl and you can either put the bowl into ice or I just put the bowl into the refrigerator. Let it cool until you plan to use it (or eat it this makes more than you’ll need for the cornets) Also make sure to cover it! you dont want it getting gross.

Now for the dough. mix ¼ warm water and the one packet of yeast in a cup and let it sit for 10-15 minutes.

In another bowl sift 1 cup flour, 2 tablespoons of sugar and ½ tsp of salt.

Add the water and yeast into the flour mixture and combined. It will be a bit flaky.

Add half of the beaten egg to the mixture and using your hands mix the dough until you can kneed it.

Add 1 tablespoon of butter and kneed it in.

Then kneed the dough for a good 20 minutes until the dough has a nice smooth surface. Put the dough in a oiled bowl with a little flour and cover with a damp cloth and let it rest for an hour.

Once the dough has rested and is double in side you can take it out and cut it into even pieces.

Roll the pieces out into a long snake. I cut these rolls in half as well. make sure one end is smaller than the other.

Make sure you butter up your cones so the cornets come off easily! Then roll up the dough onto the cones! Start with the smaller end and slowly roll to the thicker end. You will want to press just a little to make sure it sticks to each other. I also would suggest not to use a lot of flour because it will be harder for the dough to stick to itself as your wrap it around.

Once you’re done wrapping the dough brush a little bit of the other half of the beaten egg onto it and pop them into the oven! bake at 380F till they are cooked through and slightly brown on top. About 12-15 minuets.

When they are done take them out and let the cornets cool fully. Then pipe in the chocolate custard.

That’s it!! they are all done and super yummy! I hope you enjoy them as much as my family and I did :)