Chocolate Cornets

For Egg less Bakes this month Gayathri chose this Chocolate Cornet recipe. The recipe had eggs and all bakers had to try out the egg less version. The cornet is made of bread dough and is filled with chocolate custard. For the dough, I substituted eggs with a mixture of yogurt and milk and for the chocolate custard I used corn flour.

These Chocolate Cornets will be great for kids. I filled four of them with chocolate custard and rest with a savoury samosa filling. However, I am giving the measurement of custard need for 12 cornets here. Baking them was fun. though it seemed a lengthy process as I had to make the cornet's molds from scratch.

Recipe Source:  CookingWith Dog

Ingredients:

Makes 12 Cornets:

For the dough:

300gm flour +1/4 cup flour for dusting

1 tbsp milk powder

2tbsp sugar

1 tsp salt

7 gm Instant Yeast

140ml warm Water

2 tbsp yogurt

2 tbsp milk

30 gm butter

For The Chocolate Custard:

350 ml silk

¼ cup sugar

2 tbsp corn starch

3/8 cup chopped chocolate (I used a combination of dark and milk chocolate)

1 tsp vanilla extract

For The Cornet molds:

Please refer tothis video to check how to make them

For The Bread Cone:

Process:

1.  In a bowl, mix flour, salt, and milk powder. In lukewarm water add the sugar and then sprinkle yeast over it and let it sit for 5 minutes to rise.

2. Make a whole in the flour mixture and add the yeast mixture to the flour mixture. Add yogurt and milk and prepare soft dough.

3. Knead the dough for 5 minutes and then flatten it on the counter dusted with flour. Place the chopped pieces of butter in the middle and cover it with the dough.

4. The dough will be very sticky at this point, use extra flour and knead it for another 5-7minutes until the butter is well incorporated and the dough becomes soft and elastic.

5. Place the dough in a large greased bowl and cover with a plastic wrap.

6. Keep it in a warm place to rise till it is double in volume.

7. When well risen, punch the air out of it and divide it into 12 equal portions.

8. Roll each portion into a ball and keep it covered on the counter for 15 minutes.

9. Grease the cornet molds with butter

10. Flatter each ball and shape them into a long rope such that it is thin at edges and thicker in the middle.

11. Wrap it around the cornet molds. Start from the bottom to the top of the mold and then pinch the end of the rope to close it.

12. Place the prepared cornets on a greased tray and allow it to rise for 15-20minutess.

13. Preheat oven to 200C and bake the cornets for 10-12 minutes. When done place them on a wire rack to cool. Unmold the cornet and store cornets in an airtight box until needed.

Chocolate Custard: 

I prepared the custard in microwave.

Process:

1. Place the chopped chocolate in a microwave safe bowl and heat it in the microwave till it is melted. It will take 2 minutes.
2. Mix the corn starch, sugar in a large microwave safe bowl and add in the milk. Whisk to remove any lump. Microwave it for 2 minutes. Whisk again. Add the melted chocolate and vanilla essence. Whisk. Microwave it again for 3-5 minutes whisking after every 1 minute.
3. The custard is done the mixture comes thick and creamy. Time may vary from microwave to microwave. So, keep an eye on the process.

Assembling the Chocolate Cornets:

1. Fill the custard in a zip lock bag and make a small hole at one of the edges.

2. Place the tip inside the cornet and squeeze the bag to fill the cornet with the custard.

3. Repeat the same with other cornets. Serve with tea or coffee. Enjoy!

Linking it to Yeast Spotting