Chocolate Cornets

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


  1. Dissolve instatnt dry yeast in lukewarm water and wait for 10 mins.
  2. Combine flour, sugar, salt, milk power and stir with a spatula. Add dissolved yeast to the mixture.
  3. Combine egg and water and gradually add into flour mixture.
  4. Stir till mixture is completely moistened and knead till dough forms a ball.
  5. Fold in the butter and knead for another 10 minutes. Shape into a ball until the surface becomes smooth.
  6. Cover with plastic wrap for 1 hr and until the dough rise to double its size.
  7. 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.
  8. 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.
  9. 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.
  10. 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

B) Filling

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)


  1. Boil the milk in a saucepan over medium heat.
  2. Mix egg yolks and sugar and whisk till combined. Add a bit of hot milk to the mixture to ease the egg yolks.
  3. Sieve cornstarch, flour and coca powder and add to the yolk mixture.
  4. 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.
  5. Remove from the heat and stir in butter and chocolate until melted.
  6. 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 ? “

This entry was posted in Baking, Snacks and tagged , , , . Bookmark the permalink.

2 Responses to Chocolate Cornets

  1. Alyssa Teo says:

    Hi Mrs Low

    Nice to see you and your family living in such blissfulness! All the snacks and goodies seem so delectable and thank you for sharing all your recipes with the us((: It is really so engaging and you have definitely evoke my senses. Could I check if the materials you make for the cornet is the same as the ingredients for croissants?

    All the best and take care. May god bless you and your family! 😀

    • abusymom says:

      Hey Alyssa,

      Very happy to receive your mail. 🙂
      And thank you for your compliment.
      How have you been ? Hope everything has been great for you. 🙂

      As for ingredients for the croissant, they are quite different from the cornets.
      Will tidy the recipe I have and email you. 🙂

      Take care and God Bless.

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