I love baking, and I love to experiment. When I saw the Baking Eggless group by Gayathri Kumar, I jumped at the opportunity for creating eggless recipes. This month’s challenge was to recreate Chocolate Cornets without eggs. I didn’t use the video reference provided, I used this video for making the cornet and an eggless chocolate pudding recipe along with my personalization for the filling. The end result was awesome and my kids were so excited to see such an attractive goodie. I was initially very skeptical as the process seemed tedious, but to my surprise, the recipe is not that hard and if I can make it, anybody can. I had loads of fun every step of the way, from making the bread, to making the cornet moulds, to making the filling and assembling everything together. As soon as the chocolate cornet was ready, my kids were pouncing to get a taste and it was so hard for me to keep them away until I could take some pictures.
For the cornet (bread):
Milk — 3/4 cup
Sugar –3 Tbsp
Butter — 2 Tbsp (at room temperature)
All purpose flour — 1 1/2 cups
Salt — 1/2 tsp
Active dry yeast — 1 1/4 tsp
1. To make the bread, scald milk in microwave for 2 1/2 minutes (alternatively milk can be scalded in stove top also). Pour it in to a bowl and add sugar. Mix well until sugar is well dissolved. Now add butter and mix until the butter is melted. Add 1 cup of flour and combine gently. Rest this for 2 to 3 minutes.
2. Now add salt and yeast and combine well. (Note: Make sure the flour mixture from step 1 is at lukewarm temperature). Add the remaining 1/2 cup flour and mix well. Knead with the heel of your palm in a floured surface until smooth for about 10 minutes. Cover and let it rise for 1 hr. (Tip: For better fermentation, place a hot bowl of water and the dough bowl side by side inside the microwave oven, don’t heat it).
3. After the first rise, punch out the gas in the dough, divide the dough in to 8 equal parts, shape it in to round and loosely close with plastic wrap and keep aside for 10 minutes. Shape them in to long rope and roll on top of the cornet moulds (procedure of making moulds are given below) and place on parchment paper and let it rise for 35-40 minutes.
4. Bake in oven at 350F for 15 minutes until the cornets are golden brown.
For the Cornet Mould:
Take 8 sheets of aluminum foils (approximately 15″ long piece). Fold it in to half. Fold and make a triangle. Fold again to make a smaller triangle and roll them in a shape of cone. Repeat making the moulds with the rest of the 8 sheets. Keep aside.
For the Filling:
Milk — 1 cup
Cream — 1 cup
Sugar — 3/4 cup
Cocoa powder — 1/8 cup
Cornstarch — 1/8 cup
Vanilla extract — 1 tsp
Semi sweet chocolate chunks — 1/2 cup
Butter — 1 Tbsp
Custard powder — 2 tsp
1. In a bowl mix 1/2 cup milk, cream, sugar, cocoa powder, cornstarch, custard powder and mix well. Heat the other 1/2 cup of milk and bring it to a slow boil. Add the milk-cream-cocoa powder mixture to the pot of boiling milk and mix well. Slowly add chocolate chunks and combine till the chocolate melts and the mixture thickens.
2. When the custard thickens and if you have lumps, either blend it immediately or sieve it with a strainer. Combine butter and mix it when the custard is hot. This will create a glaze with the custard. Let it cool.
3. Fill a piping bag or a plastic bag with chocolate custard filling and keep aside.
For Assembling the Cornet with Custard Filling:
1. Once the cornets are baked and cooled off for a while, remove the aluminum moulds inside the cornets carefully.
2. Fill the mould with the chocolate custard filling. Keep it aside and repeat this for rest of the cornets. Let it set and serve. Enjoy!!!
Melt butter in scalded milk and sugar. Add flour, salt, yeast and knead in to dough. Cover and let it rise for 1 hr.
Divide in to 8 parts, cover and keep for 10 mins. Make a long rope of each dough and roll on top of the cornet mould.
Let the cornets rise on parchment paper for 35-40 mins. Make the filling as per the procedure given above. Fill the filling in to the moulds and let it set. Enjoy!!!
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