Servings : 5 big cones or 7 small cones
Once in a while it’s nice to have some chocolatey goodness for breakfast, although of course these yummy treats work just as well for dessert or as an evening snack.
Soft bread cones filled with home-made thick nutty chocolate custard, incredibly delicious and perfect for kids as a treat too. First make the custard and leave it to cool and set whilst you bake your cornets.
Ingredients for Nutty Chocolate Custard
- 2 egg yolks at room temp
- 2 1/2 tbsp. sugar
- 1 tbsp. plain all-purpose flour
- 1 1/2 tbsp. corn flour/cornstarch
- 1 tbsp. cocoa powder
- 1 cup milk
- 1 tbsp. butter
- 2 tbsp. crushed nuts (I used hazelnuts)
- 30 g chocolate of your choice
- 1 1/2 cups all-purpose flour
- 1/2 cup milk, slightly warmed
- 1 tbsp. milk powder
- some water, slightly warmed (only if needed)
- 2 tbsp. slightly beaten egg (you can reserve the rest for applying on the cornets before baking as an egg wash)
- 1 1/2 tbsp. sugar
- 1 tbsp. oil
- 2 tbsp. melted butter
- 1 tsp. instant yeast
- 1/2 tsp. salt
For the Nutty Chocolate Custard:
Warm the milk and set it aside. Put the yolks in a bowl, add the sugar and 2 tbsp. of the warm milk. Whisk using a hand whisk until they are combined, then sift all the dry ingredients together (flour, corn flour and cocoa powder) and then add them to the yolks. Whisk until the mixture is smooth. Then slowly and gradually add the warm milk whilst whisking until all is combined.
Sieve this mixture into a pot, place the pot over medium to low heat and cook the custard whilst whisking the whole time. Do not stop whisking, keep at it until the mixture is quite thick. It should take about 5 minutes or so. Remove from the heat and immediately add the butter, chocolate and nuts. Whisk together until the butter and chocolate melt and combine. Now pour this thick custard into a bowl and cover with cling film to prevent the custard from forming a skin as it cools. Place the custard in the fridge or over a bowl of ice to help it thicken faster. Proceed with making the cornets.
For the Cones:
Please click HERE for step by step instructions on how to make and shape cones.
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover and let it rest for an hour until it doubles in size.
Cut the dough into 5 or 7 pieces depending on the size you want your cones. Make sure they are all about the same size. Shape them into balls, then cover and set them aside to rest for 15 minutes.
Roll each piece of dough into a rope. Roll the dough ropes around the greased cone mold tubes, then cover and let the cones double in size.
Brush with the egg glaze. Bake in a preheated oven at 180 degree C for 18 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.
Fill the cones with chocolate custard and enjoy!! 🙂