One of my all-time favourite. Once busy grandmom bought me some of these when I was busy preparing with my examinations. Since then I have not grown tired of this snack. And I am talking about some twenty years back. Those were the days.
Alright, I bet one has to move on and embrace the process of aging.
I came across the recipe of this interesting snack or bread on the channel, cookingwithdog from YouTube. The steps are easy to follow and I typed out the instructions (below).
Basically there are two components to this bread, the cornets and the filling.
A) For the cornets
Bread Dough –
- 150g bread flour
- 1 tbsp caster sugar
- ½ tsp salt
- ½ tbsp non-fat dry milk powder
- 1 tsp instant dry yeast
- 1 tbsp lukewarm water
- 70ml water
- 1 tbsp beaten egg
- 15g butter
Baking Equipment – 6 Cream Horn Molds (30x135mm/1.2×5.3 inch)
Bread flour for dusting
1 tbsp beaten egg for glazing
- Dissolve instatnt dry yeast in lukewarm water and wait for 10 mins.
- Combine flour, sugar, salt, milk power and stir with a spatula. Add dissolved yeast to the mixture.
- Combine egg and water and gradually add into flour mixture.
- Stir till mixture is completely moistened and knead till dough forms a ball.
- Fold in the butter and knead for another 10 minutes. Shape into a ball until the surface becomes smooth.
- Cover with plastic wrap for 1 hr and until the dough rise to double its size.
- After an hour, check the dough by poking your flour-covered finger into the dough. If the hole closes, the dough needed to let it sit some more. Otherwise take it out of the bowl and place on a flour dusted surface.
- Divide the dough into 6 equal pieces using your scale. Form a ball out of each piece and place on a cookie sheet lined with baking paper and cover with a slightly damp cloth to rest for about 15 mins.
- Now take the dough balls and flatten each, folding length wise and roll them out into a reasonable length . The start at the thin end of the mold and wrap the dough around it. Pinch the end under and place them so that the end is on the sheet.
- Once finished, cover all with a plastic bag to let them rise in a warm place again, about 15 min. Brush with the rest of the mixed egg and bake at 200°C for about 10 min or until golden brown.
Note : The bread dough was proofed three times to ensure the end product is soft.
Risen cornets ready for the oven !
3. Remove from the oven and place them on a rack to let them cool for a min or two. Then remove them from the molds and let them cool off completely.
Baked Cornet Shells fresh from the oven
Chocolate Custard –
- 2 egg yolks
- 2½ tbsp sugar
- 1 tbsp cake flour
- 1⅓ tbsp corn starch
- 1 tbsp cocoa powder
- 200ml milk
- 10g unsalted butter
- 30g chocolate (I used dark chocolate)
- Boil the milk in a saucepan over medium heat.
- Mix egg yolks and sugar and whisk till combined. Add a bit of hot milk to the mixture to ease the egg yolks.
- Sieve cornstarch, flour and coca powder and add to the yolk mixture.
- Mix well until all is combined, then add the rest of the milk. Strain the mixture through a sieve into a pot and heat. Stir until you have a heavy pudding consistency.
- Remove from the heat and stir in butter and chocolate until melted.
- Place the pot into ice water and cover the pudding with a plastic wrap so that it won’t from a “skin”.
For the custard filling, I just omit the chocolate and cocoa powder.
Irresistable bake ! My family simply loves this snack for our afternoon tea.
My little missy had one question though : ” Mummy, shall we start eating from the fat end or the skinny end ? “