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Eggless Chocolate Cornets


For The Dough

  • Flour-300gm
  • Sugar-2tbs
  • Salt-1tsp
  • Instant Yeast-2tsp
  • Warm Milk-140ml
  • Baking Powder-1/2tsp
  • Buttermilk-4tbs
  • Butter-30gm

For The Chocolate Custard

  • Milk-300ml
  • Sugar-4tbs
  • Vanilla Custard Powder-3tbs
  • Cocoa Powder-1 1/2tbs
  • Flour-1 1/2tbs
  • Butter-30gm
  • Bitter Sweet Chocolate-70gm
  • Vanilla Essence-1tsp

For The Cornet Moulds

  • Chart Paper measuring 12.5cm*12.5cm -12nos
  • Foil measuring 15cm*15cm-12nos
  • Stapler


For The Bread Cone

  • In a bowl, mix flour, sugar, instant yeast, salt, and baking powder.
  • Add buttermilk and milk and prepare a soft dough.
  • Knead the dough for 5minutes and then flatten the dough on the counter.
  • Place the butter in the middle and cover it up with the dough.
  • Now it will become real messy.
  • Knead the dough for another 5-7minutes until the butter is incorporated and the dough becomes super soft and elastic.
  • Place the dough in an greased bowl and cover with a towel.
  • Allow it to rise it for 1 hour.
  • Deflate dough and divide it into 12 equal parts.
  • Roll each ball into a roll and keep it covered on the counter for 5minutes.
  • Grease the cornet moulds.
  • Flatter each roll into a flat circle.
  • 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.
  • Start from the bottom of the mould. Wind the rope from bottom to top and then pinch the end.
  • Place the prepared cornets on a greased tray and allow it to rise for 15-20minutess.
  • Apply a milk wash.
  • Preheat oven to 180C and bake the cornets until the top is golden.
  • Place the cornets on wire rack and allow them to cool.
  • Gently remove the mould from the cornet and store cornets in an airtight box until further use.

For The Chocolate Custard

  • Mix milk along with custard powder, flour, sugar, cocoa powder and vanilla essence.
  • Strain it through a strainer to get rid of any lumps.
  • Heat it and stir it continuously until the mixture becomes thick.
  • Add butter and remove from flame.
  • Mix until the butter is incorporated.
  • Add grated chocolate and mix until the custard is smooth.
  • 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.
  • Refrigerate until cool.

Assembling the Chocolate Cornets

  • Take the custard in a piping bag or plastic bag.
  • Make a small hole at the tip.
  • Place the bag inside the cornet and squeeze the bag to fill the cornet with the custard.
  • Repeat for the other cornets.
  • 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.