I made cornets for the first time for Mother’s Day. I asked my mom and step-mom what kind of baked goods they might enjoy. One answered “something chocolatey” and the other answered “something with ube.” I was able to kill two birds with one stone by making these chocolate cornets but substituting ube custard.
I halved my pandesal recipe for the dough. You can substitute the chocolate custard with my lactose-free ube custard recipe as well.
What is a Cornet?
Simply put, a cornet is pastry shaped like a cone. The name doesn’t describe the actual pastry or its ingredients. So even and ice cream cone could be considered a cornet.
That being said, in the pastry world, a cornet is commonly a cone shaped bread with filling inside. The most common being either a simple milk bread or a flaky pastry filled with a chocolate custard.
How do you shape dough into cornets?
The easiest way to shape your dough into cornet shapes is to buy molds called “cream horns.” Making this recipe, I made my own by covering ice cream cones with aluminum foil but I really wish I had cream horns. It would have made everything so much easier.
Here’s an Amazon affiliate link for the cream horn molds I bought AFTER I made these.
If You Don’t Have Cornet Shaped Molds..
The cone shaped foil molds ended up being a little frustrating to make since my ice cream cones were
How to Make Cornets
Making cornets can be divided into two parts: baking the bread and making the filling.
Full list of ingredients and step-by-step instructions are in the recipe section below.
To make the bread, I halved my pandesal recipe and shaped it into cornets.
Brush with egg wash and bake.
How to Make the Chocolate Custard
Begin making the custard filling by putting all the custard ingredients except the chocolate chips and butter in a heated sauce pan.
Remove from heat and whisk in the chocolate chips and butter. Then chill in the fridge
Assemble
Pipe the filling into the cornets one by one!
Recipe
Chocolate Cornet
Ingredients
Equipment
Method
- In a stand mixer, combine all-purpose flour, yeast, salt (make sure the salt doesn’t make direct contact with the yeast), and sugar. Mix all the dry ingredients together.
- Add the eggs and milk. Add just enough milk to pick up all the flour at the bottom of the bowl, then add a splash more (I like my pandesal dough to be a bit wet and sticky!)
- Add the butter, then put your stand mixer on medium speed. Knead for about 5-7 minutes, or until it passes the windowpane test. Make sure you don’t over-knead your dough!
- Once it’s kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough with plastic wrap, and let the dough rise for about an hour or until it has doubled in size.
- Once you poke the dough and it doesn’t spring back, tip the dough out on a lightly floured surface and press out all the air bubbles.
- Divide the dough into 12 even pieces, and shape them into long lines. Oil your cornet molds and then wrap each one with your dough.
- Place the cornets on a parchment paper-lined baking sheet. Let rise for another hour, or until you poke the dough and it only springs back halfway. This is a good time to make the chocolate filling.
- Preheat oven to 350ºF. Brush egg wash over the cornets and bake for about 20-25 minutes or until the pandesal get golden-brown tops.
- Remove the tray from the oven and allow the cornets to fully cool before filling.
- In a medium saucepan, combine milk and ⅛ cup sugar. Place over medium-low heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, cocoa powder and remaining sugar.
- Remove from the heat and whisk in the chocolate chips and then the butter. Pass the mixture through a sieve to remove any lumps.
- Cover with cling film touching the surface and put into the fridge to chill
- It is of utmost importance that you wait for the pastry to cool before filling.
- Fill a piping bag with the chilled custard and pipe liberally into each cornet
- Serve and enjoy!