Today is the reveal date of these beautiful Chocolate Cornets as part of our Baking Eggless Group started by Gayathri. She gave us a recipe and guided us with a video on how to make these cute cornets. It was a very exciting experience as it was the first time I made such cutely shaped bread!
Though the process sounds very lengthy, I found that it was pretty simple to follow. I thought that the handmade cornet cones were a good project idea to work with the kids. I tried to give a brief pictorial to the best of my ability and time :).
However, since I have a bunch of chocolate haters at home, I filled only three cornets with chocolate pudding and the rest were gobbled up with a spicy curry filled in!
For the Bread -
Bread Flour 1 cup + 2 Tbsp for dusting
Sugar 1 Tbsp (I used brown sugar)
Salt 1/2 tsp
Non-fat Dry Milk Powder 1/2 Tbsp
Active Dry Yeast 1 tsp
Luke Warm Water 1 Tbsp
Water approx 1/2 cup
Yogurt 1 Tbsp
Butter 1 Tbsp
Milk 3 Tbsp for glazing
For the Chocolate Custard - yields about 1 1/2 cup custard
Milk 1 cup
Agar Agar few strands
Water 1/4 cup
Sugar 1/4 cup (More if preferred)
Custard Powder 2 Tbsp
Cocoa Powder 2 Tbsp
For Handmade Cornet Cones -
Kraft Paper 6 nos (I used 10 cms x 10 cms)
Aluminium Foil 6 nos (I used 12 cms x 12 cms)
Source - here
Method Of Preparation -
To Prepare the handmade Cornet Cones -
Take a thick craft paper of 10 cms x 10 cms dimension. (I reused a thick paper grocery bag ) Make a cone and staple the edges. Trim the top of the cone to result in a perfect cone.
Cover the cone with an aluminium foil and tuck the extra foil into the cone so the foil stays in place.
Make the required number of cones and set aside for further use.
To Prepare the Eggless Chocolate Custard - Source here
Soak the Agar Agar strips in 1/4 cup of water for 1/2 hour.
Take 1/4 cup of milk and blend in custard powder and cocoa powder.
Boil the remaining 3/4 cup of milk and add sugar.
Add the custard-cocoa powder mixture to the boiling milk and stir well until the mixture thickens and coats the back of the spoon.
Meanwhile boil the the soaked agar agar and water until the strands are melted, water is clear and a jelly like texture shows up on the sides.
Add this agar agar mixture to the boiling custard and mix well so there are no lumps.
Remove from fire and cover with a cling wrap to avoid a thin layer to form on the custard. Make sure the cling wrap touches the custard else steam will play a spoil sport!
Refrigerate upon cooling.
To Prepare the Bread -
In a small bowl, add yeast to the lukewarm water and set aside in a warm place for yeast proofing.
In a big mixing bowl add Flour, salt, sugar, milk powder. Stir until well combined.
Add the proofed yeast, yogurt and water and gradually stir it with a wooden spatula until a sticky dough results. Don't be tempted to add more flour at this time. Go ahead and do the next few steps in a food processor if you have one !
With a tough hand stir the dough with the spatula until a firmer dough results. Trust me the dough gets much more manageable upon kneading. I did this for about 3-4 minutes until it results in a firmer dough.
Cut a tablespoon of butter into smaller bits and embed into the dough and work on the dough until an elastic and pliable dough. (About 2-3 minutes).
Oil your hands and smoothen the dough to make a ball. Keep it in a well oiled big bowl covered in cling wrap. Set aside in a warm place to enable rising of the dough. Let it rest until the dough doubles. I left it for 1 1/2 hrs.
Deflate the dough and divide the dough into 6 equal portions. Roll each portion into a smooth ball and set aside for 5 minutes under cover.
Take each ball of dough roll it into a rope of approximately 1 foot in length. Make sure it is wider on one end and thinner in the other end.
Grease the prepared cornet cones and wind the dough rope starting at the tip of the cone gradually till the end of the rope. Pinch the ends so the rope stays in place.
Work on the rest of the cones and place them on a baking tray, cover them and set them aside for a second rise.
Meanwhile preheat the oven to 390 F.
Glaze the cornets with milk and bake in the preheated oven for 12-14 min or until the tops are golden brown.
Remove from the oven and place them on a wire rack to cool.
Gently remove the bread from the cone mould and set aside for the next step.
To Prepare the Chocolate Cornets -
Transfer the chocolate custard into a piping bag and pipe the custard into each of the bread cone and enjoy!.
If you don't have a piping bag like me, Cut a corner of a small ziplock bag, fill in the custard in the bag and squeeze out into the baked bread cones.
Preparation Time (Dough mixing - 20 min, Rising and shaping - 2 hrs , Baking Time 14 min)
Makes 6 cornets