Cornuri cu vin rose si ciocolata de casa/Buns with rose wine and homemade chocolate

V-am spus acum ceva vreme ca mare parte din deserturile pe care le voi face vor fi cu ciocolata. De data aceasta am optat pentru cornuri cu ciocolata. Si nu orice fel de cornuri ci unele care satisfac cei mai pretentiosi consumatori sau cum spun americanii, with a twist.
Aluatul pe care l-am folosit este unul foarte pufos, parfumat si usor de facut. Crema de ciocolata am facut-o eu insa fara a folosi ciocolata de menaj sau orice alt tip de ciocolata din comert. Cat timp voi avea cacao de buna calitate am sa incerc sa o folosesc inteligent si sa obtin combinatii inedite.
Dar sa va povestesc putin cum sa va faceti si voi acasa niste cornuri care la noi se vor repeta.
I told you some time ago that most of the desserts that I will make will be with chocolate. This time I opted for chocolate buns. And not just any buns but some buns that satisfy the most demanding consumers or as the Americans say, with a twist.
The dough that I used is very fluffy, fragrant and easy to do. Chocolate cream was made by me without using baking chocolate or any other chocolate bought from supermarket. As long as I have good quality cocoa I try to use it to get smart and unusual combinations.
But let me tell you a little about how to make homemade buns that here will be repeated for sure.

Ingrediente aluat:
– 1 kg faina (800-850 g pentru aluat iar restul pentru pudrat masa de lucru)
– 4 linguri de zahar
– 50 g drojdie proaspata
-150 ml lapte cald
-150 ml vin rose demidulce
-3 galbenusuri
-50 g unt
-vanilie

Ingrediente crema de ciocolata:
-4 linguri de zahar
-50 g unt
-4 linguri cacao de buna calitate
-100 ml lapte
-cardamom
-cuisoare
-scortisoara

Ingredients for dough:
– 1 kg flour (800-850 g for dough and the rest to powder the bench)
– 4 tablespoons sugar
– 50 g fresh yeast
-150 ml warm milk
-150 ml sweet rose wine
-3 yolks
-50 g butter
-vanilla

Chocolate cream ingredients:
-4 tablespoons sugar
-50 g butter
-4 tablespoons of good quality cocoa
-100 ml of milk
-cardamom
-cloves
-cinnamon

Am preparat prima data crema de ciocolata. E esential ca aceasta sa se poata pune in aluat fara sa curga, sa se poata lucra usor cu ea. In concluzie trebuie sa fie rece si densa.
Am maruntit condimentele intr-un mojar si mi-am pregatit toate ingredientele deoarece crema se prepara rapid si nu aveam timp sa caut dupa ele.
I prepared first the chocolate cream. It is essential that the chocolate cream to be put in dough without having problems of flowing, so you can easily work with it. The conclusion is that it has to be cold and dense.
I chopped spices in a mortar and I prepared all the ingredients for the cream because is prepared quickly and I wouldn’t have had time to look after them.

Cred ca v-am mai povestit de reteta mea de baza pentru crema de ciocolata dar o voi mai face. Am pus zaharul intr-o craticioara si l-am topit si caramelizat putin, la foc mic.
I think I’ve mentioned before my basic recipe for chocolate cream but I will do it again. I put the sugar in a saucepan and I melted and caramelized it.

Apoi am pus untul si am amestecat bine pentru a-l topi si incorpora in zaharul topit.
Then I put butter and I mixed well to melt and to incorporate it into the melted sugar.

Apoi am pus condimentele si laptele si am lasat sa fiarba cam 5-6 minute.
Then I put the spices and milk and left it simmer for about 5-6 minutes.

In final am adaugat si cele patru linguri de cacao. Am amestecat bine cu un tel si am lasat crema sa fiarba pana cand am obtinut consistenta care se vede in fotografie. Dupa ce ati luat craticioara de pe foc acoperiti-o si lasati crema sa se raceasca.
Finally I added four tablespoons of cocoa. I mixed well with a whisk and left the cream to boil until I got the consistency that you see in the picture. After I have taken the saucepan from the stove I covered it with a lid land left the cream to cool off.

Vinul pe care l-am folosit a fost lasat cateva minute la incalzit intr-un pahar, pe masa.Si da, ati ghicit – am folosit vin “capsunica” de la bunicii mei.
The wine I used was left a few minutes to warm in a glass on the table. And yes, you already guessed – I used “strawberry”wine from my grandparents.

Am maruntit drojdia, am adaugat laptele caldut in care am dizolvat zaharul si vinul din pahar dupa care am cernut cam 300 g de faina deasupra. Am acoperit vasul cu un prosop si am asteptat ca drojdia sa-si faca treaba.
I crumbled the yeast, I added warm milk in which I dissolved sugar and the wine in the glass and after I sieved about 300 g of flour on top. I covered the bowl with a towel and waited for the yeast to do its thing.

Cand faina “a crapat” amestecam cu mana si obtinem o compozitie moale. Apoi adaugam restul de faina pana la obtinerea unui aluat lipicios. Incorporam cate putin galbenus (gradual) si framantam incet. Apoi facem acelasi lucru si cu untul moale. Framantatul nu va dura mai mult de 10 minute si nu implica efort prea mare. Acoperim apoi vasul in care avem coca si asteptam ca aceasta sa isi dubleze volumul.
When flour “cracked”, mix by hand and get a soft composition. Then add the remaining flour until you’ll get a sticky dough. Incorporate some yolk (gradually) and knead gently. Then do the same with soft butter. Kneading will take no more than 10 minutes and does not involve too much effort. Then cover the vessel with a towel and wait to double its volume.

Cand coca a crescut frumos, presarati faina pe masa si intindeti aluatul.
When dough has risen nicely, sprinkle flour on the table and stretch the dough.

Am taiat sub forma de triunghi si am pus cate un pic de crema pe fiecare bucata de aluat. Voi puteti taia sub orice forma, ba chiar sa le faceti sub forma de rulouri.
Am preincalzit cuptorul la 170 de grade Celsius. Cornurile se coc timp de 15-16 minute, cu ventilatie.
I cut out as triangles and put a bit of chocolate cream on each piece of dough. You can cut in any form, or even to make them rolls.
I preheated the oven at 170 degrees Celsius. The buns are baked for 15 to 16 minutes, with ventilation.