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

Vada Pav ~ The Indian Burger (With home made Pav/Buns)

Vada Pav is a popular road side snack from Maharastra, India. It consists of a batata vada (potato fritter) sandwiched between two slices of a pav/ bun smeared with garlic and green chutney (condiments). I had Vada Pav first time while travelling from Bombay to Pune in a road side dhaba and needless to say I loved it.

My DH had been asking me to make it at home and finally I did. I had made it on the Ind Vs Pak world cup semi final match. Partly because, I wanted to keep myself occupied or else I would be found pacing up and down in front of the TV(I can't handle the excitement and tension of such cricket clashes).

My attempt of making buns at home was a success and I can't help dispalying the pictures. So, this is going to be a long post. I had picked up the recipes from several places and came up with this recipe. Lets have a look.

(Click here for printable version)

Ingredients for Pav/Buns: Adapted from US Masala

2 cup extra strong white flour/AP Flour.

1/2 tsp salt.

1 tbsp sugar.

11/2 tsp instant dried yeast.

1 1/2 tbsp melted butter.

3/4 cup +2-3 tbsp warm milk.

1 tbsp milk for brushing the buns

1 tbsp melted butter for brushing.

Process:

1. In a medium bowl add the sugar and hand hot milk. Stir and add the dried yeast. Sprinkle 1 tsp flour over it. Cover it and let it sit for 10 minutes. It will become frothy and ready for use.
2. In a separate large bowl shift the flour and salt and make  a well in the centre. Add the butter to the frothy mixture and add it to the flour little by little. Use your hands to bring the flour together to make a dough. Add the extra milk to form a sticky dough.
3. Apply some butter on your palms and bring the dough on a light floured surface. Knead the dough by stretching it at one end and bringing it back till the dough is smooth and springs back when touched.
4. Keep the dough in a clean greased bowl and apply some butter over it to prevent the top of the dough from drying. Cover it with a wet kitchen towel and keep it in a warm place to rise for about 1-2 hours.
5. After the first rise, gently deflate the dough by punching it and knead ofr another 2-3 minutes. Divide it into 9 balls and keep them in a greased tray. Cover it with a wet kitchen towl and keep it in a warm place for the second rising for an hour. 
6. After an hour when the dough has risen again, brush milk on the top of the buns and bake it in an oven preheated at 180 C for 12-15 minutes. Brush melted butter when it comes out of the oven.

In the pictures above first one is the dough kneaded and ready for the first rise. Second one is the risen dough followed by 9 dough balls ready for the second rising. Last one is the buns out of the oven with butter brushed on top. You can see the texture inside the buns in the picture below.

Ingredients for the vadas : Adapted from Tarla Dalal

Makes 8 vadas

4 medium sized or 8 small potatoes boiled, peeled and mashed

1 tsp cumin seeds

1 green chilli finely chopped

1 tsp mustard seeds.

1 tsp ginger garlic paste

2 tbsp finely chopped onion

4-5 curry leaves.

A pinch of asafeotida

1 tsp turmeric powder.

Handful of chopped coriander leaves.

1 tbsp oil.

For Vada outer coating:

1/2 cup besan flour

1 tsp chilli powder

2 tbsp rice flour

a pinch of baking soda.

a pinch of turmeric powder

1 tsp oil

Salt to taste

Oil to deep fry

Process:

1. Heat the oil and add the mustard seeds and cumin seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
2. Add the ginger garlic mixture, chopped onions and chopped chillies and sauté again for a few seconds. Add the potatoes, turmeric powder, chopped coriander and salt and mix well.
3.  Remove from the heat and cool. Divide into 8 equal portions. Shape into rounds. 4.
4. Combine all the ingredients for the outer covering in a bowl and make a batter using approximately 1/3 cup of water.
5. Dip each round of the vada filling into the batter and allow it to coat the mixture well .
6. Deep fry in hot oil, till golden brown. Keep them on a kitchen towel so that it absorbs extra oil.

Red Garlic Chutney: Adapted from Sharmis Passions

1/4 cup dessicated coconut

2 dried whole red chillies

2 tsp red chilli power (optional)

4 garlic chopped finely

1 tsp tamarind paste 

Salt to taste

Process:

Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water.

Green Chutney:

2 cup chopped coriander leaves.
1 cup chopped mint leaves.
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece, peeled
Salt to taste.
Lemon juice as needed.

Process:

1. Add all the ingredients in a grinder and make a paste. Add water as little as possible.
2. Add lemon juice to taste just before serving.

It can be stored for weeks  in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Generally, I microwave two cubes of chutney on medium high for 30 seconds and its ready to use.

Assembling the Vada Pav:

1. Cut the bun into two halves. Butter them and toast them on a pan.

2. Smear  the chutneys on each side. Place the warm vada on one half and cover it with the other. Ready to serve.

Enjoy!

Linking it to Yeast Spotting