This time for Gayatri's Eggless Baking we had to make Chocolate Cornets! This desert is something which i love & have been gorging on it, without knowing what the name was :).. Really!! For me its been the long cone dessert with the filling! S gets these from a bakery near his office & they are heavenly. You get to enjoy it with two fillings.. one chocolate & the other one being a cream filling..
Check out the folds & the golden brown cornets.. my laurel & hardy pair cornets ;)
Chocolate Cornet is basically a Japanese desert & i believe this is "the" thing, which is enjoyed by the characters in an animation called as "Lucky Star''..If not for this challenge, i for one would have never dreamt of making these at home :)
There are a couple of changes i made for this recipe.. As you guys know, i am not into baking breads as of now! The original recipe called for Baking flour & i didn't want to pick it up..coz i know i wouldn't be using them.. so i saw the net & chose the other recipe for making the bun..
For making the filling eggless, i choose Condensed milk as a egg substitute! I was thinking if i wanted a thicker filling, maybe i should useSilken tofu, but to my luck i couldn't find it anywhere this time..Then i thought about using condensed milk, as it would give a thick filling & at the same time give a nice texture..
This time it was a last minute bake & to my dismay the yeast refused to rise.. Had to try twice & was thinking now for the third time it doesn't rise, i would have to go yeast shopping :D, but fortunately it did rise on 3rd time & i could use this for kneading :).. The highlight of the day was when S who is not fond of breads/buns sad he loved it & felt that cornet bread was super soft.. it seemed all worth it..
Here 's to the recipe!
1. All purpose flour - 1-1/2 cup
2. Butter - 2 tbsp
3. Sugar - 3tbsp
4. Yeast - 1-1/2 tsp
5. Milk - 3/4 cup
6. Ghee - for brushing
7. Salt - 1/2 tsp
1. Condensed Milk - 1/2 cup
2. All purpose flour - 1 tbsp
3. Chocolate powder - 1 tbsp ( I used Hershey's Special Dark)
4. Milk - 1 -3/4 cup
5. Semi sweet chocolate - 1 small bar ( I had the baking chocolate bars)
6. Butter - 1 tbsp
7. Sugar - 2-1/2 tbsp ( Because i used dark chocolate)
1. Take warm milk & to this add sugar and yeast & mix really well. Let is rest fro 15 minutes.. This is called Proofing (It works better this way for me! So you can see the foam after 15 minutes or get the yeasty smell! I prefer this method rather than directly adding yeast mixture to flour.. we at least know for sure whether yeast is working or not; else the flour is also wasted)
2. Take the all purpose flour in a bowl, add salt & mix well. To this add the yeast mixture & melted butter and mix well to form a smooth dough. Knead well for 10 min. Due to the butter, its actually quite easy to knead & doesn't stick to the hand :). Make a small dough & cover it with a cling wrap & rest for an hour
3. Post an hour, it would have doubled,punch the gas out and divide the dough to 6 equal balls & let it rest covered for 10 minutes
4. Now for the cones, you could use the mould if you have them. I made these as i saw the video & here it goes.. Take an aluminum foil (15 inches), fold to half. Now, from one end again fold to half, so that a triangle is formed
5. You can see the extra bit right.. fold that inwards & a neat triangle is formed
6. Fold it again to half to form a mini triangle & fold that from one end to form one small thin shaped cone.. last pic is the final one! Do six such cones
7. Take a ball of dough,, roll it on plain surface to form a long thing elongated shaped dough..
8. Take a cone & start wrapping the thin long thread shaped dough in a circular fashion..so that it looks like a caterpillar :). Place on a foil on a tray & let it rest for 45 minutes covered
9. After 45 minutes, brush ghee/butter on the cornets & place it in a pre-heated of 350F for 25 minutes or until brown
10. As the cornets are getting done, lets get done with the filling
11. In a bowl, take the condensed milk, to this add all purpose flour & chocolate powder and whip well. At the same time, heat the milk!
12. Take a ladle of milk & add to this chocolate mixture & whip well to get a smooth liquify consistency. This is done only because it becomes easier to add the mixture to the remaining milk on the gas...
13. Add the mixture to the remaining milk on gas. Add butter & chocolate bar and mix well
14. Keep stirring this mixture occasionally and when the mixture thickens & starts to leave the sides of the vessel, remove off flame & cool it completely. Transfer mixture to a zip lock & cut the pointed edge off
15. Remove the bread rolls & let it cool. Once cooled, remove the foil from centre & fill it with this chocolate filling :).. Your cornets are ready! The cornets are super soft & yummy!