For this month’s Baking Eggless Group challenge I chose Chocolate Cornets recipe from an youtube video. This consists of a bread cone with chocolate custard filling. Both recipes contained eggs and the group tried baking it eggless. I will be posting a round up of the members recipes on April 3rd. I prepared 12 cornets. Every one liked it. My nieces along with my daughter enjoyed it very much. As I didn’t have cornet moulds, I prepared them with chart paper and foil. They came out very nice, but I am very sorry for not including the step wise pictures. I will give you the link for the video which teaches the technique.
Recipe Adapted From Cooking With Dog
Makes 12 Cornets:
For The Dough:
For The Chocolate Custard:
Vanilla Custard Powder-3tbs
Cocoa Powder-1 1/2tbs
Bitter Sweet Chocolate-70gm
For The Cornet Moulds:
Chart Paper measuring 12.5cm*12.5cm -12nos
Foil measuring 15cm*15cm-12nos
For The Bread Cone:
1. In a bowl, mix flour, sugar, instant yeast, salt, and baking powder.
2. Add buttermilk and milk and prepare a soft dough.
3. Knead the dough for 5minutes and then flatten the dough on the counter.
4. Place the butter in the middle and cover it up with the dough.
5. Now it will become real messy.
6. Knead the dough for another 5-7minutes until the butter is incorporated and the dough becomes super soft and elastic.
7. Place the dough in an greased bowl and cover with a towel.
8. Allow it to rise it for 1 hour.
9. Deflate dough and divide it into 12 equal parts.
10. Roll each ball into a roll and keep it covered on the counter for 5minutes.
11. Grease the cornet moulds.
12. Flatter each roll into a flat circle.
13. Roll it into a rope and pinch the edge. Now roll it into a 1 1/2′ long rope which is thin at edges and thicker in the middle.
14. Start from the bottom of the mould. Wind the rope from bottom to top and then pinch the end.
15. Place the prepared cornets on a greased tray and allow it to rise for 15-20minutess.
16. Apply a milk wash.
17. Preheat oven to 180C and bake the cornets until the top is golden.
18. Place the cornets on wire rack and allow them to cool.
19. Gently remove the mould from the cornet and store cornets in an airtight box until further use.
For The Chocolate Custard:
1. Mix milk along with custard powder, flour, sugar, cocoa powder and vanilla essence.
2. Strain it through a strainer to get rid of any lumps.
3. Heat it and stir it continuously until the mixture becomes thick.
4. Add butter and remove from flame.
5. Mix until the butter is incorporated.
6. Add grated chocolate and mix until the custard is smooth.
7. Transfer the custard to a bowl and cover it with a cling wrap. The cling wrap must touch the custard. This is to avoid the formation of skin on the custard.
8. Refrigerate until cool.
Assembling the Chocolate Cornets:
1. Take the custard in a piping bag or plastic bag.
2. Make a small hole at the tip.
3. Place the bag inside the cornet and squeeze the bag to fill the cornet with the custard.
4. Repeat for the other cornets.
5. Serve and enjoy.
Egg Substitutes I used For This Recipe:
For the bread dough I substituted the egg with butter milk and baking powder.
For the custard, I added custard powder instead of eggs.
Both worked out very well.