Wow..I was so exited to bake this eggless chocolate cornet...Actually I prepared this cornet for Eggless baking challenge from Visit Gayathri's Cookspot
As i was very very busy from 15 days....I could not update my blog as well as i couldn't try this out before.......I finished baking this cornets just now..and my house is still filled with the nice aroma of baking.....
I joined this Visit Eggless Baking group recently...(this month only)this is really a nice challenge....and i hope all will try this one....
Makes 5 Cornets:
For The Dough:
Plain white Flour-1 1/4 cup
Instant Yeast-1 1/4tsp
Warm Milk-3/4 cup
milk powder 1TBSP
For The Chocolate Custard:
condensed milk 4-5tbsp
Cocoa Powder-1 1/2tbs
Bitter Sweet Chocolate-50gm(cut in to pieces or grated)
For The Cornet Moulds:
I have used the cornet moulds only
For The Bread Cone:
Dissolve the instant yeast and ground flax seed in the luck warm water in a small different bowls, and let both sit for 5 mins
In a bowl, mix flour, salt, milk powder and baking powder.
Now Add milk , yeast water and ground flax seed water and prepare a soft dough.
Knead the dough for 5minutes and then flatten the dough on the counter.Place the butter cubes in the middle and cover it up with the dough.
Knead the dough for another 5-7minutes until the butter is incorporated and the dough becomes super soft and elastic. (can use the food processor if u don't want be messy....Like me i tried with hand mixer with dough hook)..
Place the dough in an greased bowl and cover with cling wrap.Allow it to rise it for 1 hour or till the dough is double in quantity.
once the dough is done open it,cover ur finger in the flour and poke in the dough to make a small hole if the hole disappear quickly...that means the dough need to be raised more..other wise..its done..
Now Deflate dough on a floured surface in ur hand and divide it into 5 equal parts.Roll each part in to a ball and keep it covered on the counter for 5minutes.
Now grease the cornet moulds,Flatter each balls 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 15-20mins.
Apply a milk wash.
Preheat oven to 180C/gas mar 4 and bake the cornets until the top is golden.(mine too 20 mins)
wait for 2-3 mins then gently remove the mould from the cornet and place the cornets on wire rack and allow them to cool..
For The Chocolate Custard:
Take the condensed milk in a bowl and add the sugar and mix well with a balloon whisk, add a tsp of warn milk so that everything will be combined proper..
Now add cocoa powder, corn starch flour and vanilla essence to it and mix well gragually add the rest of the milk while mixing.
Once everything is mixed properly, strain it through a strainer in to a sauce pan.
Turn on the Heat and stir it continuously until the mixture becomes thick, and remove from the heat.
Add butter and bitter sweet chocolate pieces while it is hot and stir till combined well and smooth.
Transfer the custard to a bowl and cover it with a cling wrap,to avoid the custard surface getting dry or wrinkle. 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.
Eggless chocolate cornet is ready to serve....
Egg Substitutes I used For This Recipe:
For the bread dough I substituted the egg with milk, ground flax seed and baking powder.
For the custard, I used condensed milk and corn strach instead of eggs.
Both worked out very well.