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Chocolate Cornet

A simple, yet delicious, recipe for chocolate custard-filled cornets. It uses my pandesal recipe as the bread. You can use my lactose-free ube custard recipe as a nice substitution.
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Prep Time 30 minutes
Cook Time 30 minutes
Proof Time 2 hours
Total Time 3 hours
Servings: 12 cornets
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 teaspoon instant yeast
  • ⅝ cup (142g) whole milk
  • 2 ¼ cups (292g) all-purpose flour
  • ¾ teaspoon salt
  • 1½ tablespoons (43g) granulated sugar
  • 1 large egg lightly whisked
For the custard
  • 1 cup milk
  • ¼ cup sugar
  • 2 egg yolks
  • 2 tablespoons corn starch
  • 2 tablespoons cocoa powder
  • ⅛ teaspoon salt
  • 2 tablespoons butter
  • ¼-½ cup semi-sweet chocolate chips to taste

Equipment

  • cream horns I made mine out of aluminum foil but these exist and would have made my life much easier. See note below for a link to buy your own

Method
 

Make the dough
  1. 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.
  2. 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!)
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove the tray from the oven and allow the cornets to fully cool before filling.
Make the filling
  1. In a medium saucepan, combine milk and ⅛ cup sugar. Place over medium-low heat until mixture comes to a simmer.
  2. In a medium bowl, whisk together egg yolks, cornstarch, cocoa powder and remaining sugar.
  3. Remove from the heat and whisk in the chocolate chips and then the butter. Pass the mixture through a sieve to remove any lumps.
  4. Cover with cling film touching the surface and put into the fridge to chill
Assembly
  1. It is of utmost importance that you wait for the pastry to cool before filling.
  2. Fill a piping bag with the chilled custard and pipe liberally into each cornet
  3. Serve and enjoy!

Notes

Cream horn molds (Amazon affiliate)