Mix together the warm water, yeast and 1tbsp of sugar. Set aside and let the yeast mixture double in volume.
Put the flour in a bowl.
Add in 1/2 tsp of salt.
Mix well with a spatula.
When the yeast mixture is ready, add it in to the flour mixture.
Add in the 2 tbsp of beaten egg.
Mix well with a spatula. When it gets too hard to mix, knead the dough with your hands.
When the dough becomes less sticky, mix in the softened butter.
Knead the dough until you can easily form a ball and the dough no longer sticks to your hands.
Cover the dough and let rise in a warm place until it has doubled in size.
Meanwhile, get started on the chocolate custard. Mix together the egg yolks and 2 1/2 tbsp of sugar.
Once mixed in, add a small amount of hot milk to make the mixture a little more runny.
Sift in the flour, corn starch and cocoa powder. Make sure to get all of the lumps out.
Once mixed. The mixture should look like this.
Add in the rest of the hot milk. Make sure the milk is hot and not boiling!
Mix vigorously until the mixture resembles chocolate milk.
Strain through a mesh strainer and heat in a pot over the stove.
Mix continuously until the mixture thickens. Don't stop mixing or else you might burn the mixture, or let it get chunky.
Once the mixture has thickened to a pudding like consistency, remove from heat.
Mx in the butter and chocolate while it is still warm.
Cover the mixture with plastic wrap and set aside to cool down. If you don't cover it, the top will dry out and turn into a wrinkly crust.
Once the dough has risen, knead the dough again to remove any gas from the inside.
Divide into 6 equal parts.
Form mini balls, set on a pastry board and let sit for about 15 minutes.
Knead the dough again to remove any gas bubbles in the dough.
Roll into long strips, one end slightly larger than the other.
Wrap onto pastry cones, leaving a bit of space at the tip of the cone.
Pinch the top end together on to the edge to prevent the dough from unwrapping.
Place onto parchment paper in a baking dish or tray, and let rise until the cornets have puffed up. Brush on some beaten egg, set the oven to 390F (200C) and bake for 8 minutes, or until golden.
Remove from the oven and set on a pastry board or cooling tray.
Remove the pastry cones to let the insides cool down as well!
Once the cornets have cooled down, remove the plastic wrap from the chocolate custard and mix to soften. Fill a pastry bag with the chocolate custard.
Using the pastry bag, fill the cornets up from the very inside all the way out.
Be sure not to overfill the cornets, or else it will spill out! Like this is just fine.
And there you have it, delicious chocolate cornets! These go well with a bit of tea or coffee, and are actually not as sweets they appear, I find them to be pretty light. Enjoy!
- 165.0g Flour
- 1.0Tbsp Sugar
- 0.0tsp Salt
- 1.0tsp Traditional Yeast
- 75.0ml Warm Water
- 2.0Tbsp Beaten Egg
- 15.0g Softened Butter
- 2.0 Egg yolks
- 2.0Tbsp Sugar
- 1.0Tbsp Flour
- 1.0Tbsp Corn Starch
- 1.0Tbsp Cocoa Powder
- 200.0ml Hot Milk
- 15.0g Butter
- 40.0g Chocolate
Eastern Quebec, Canada