Chocolate cornets

Chocolate cornets is a Japanese dish. They are delicious chocolate custard filled pastry cones.
The custard is smooth chocolate . It fills the cone to the brim for a rich taste of chocolate to go along with every bite of the pasty.

Preparation time : 40 mins + 1 hour
Makes : 4

Ingredients :

For pastry :

Milk : 1/4 +1/8 cup
Butter : 1 Tbsp
Sugar : 2 Tbsp
Salt : 1/4 tsp
All purpose flour : 1/2 cup + 1/4 cup
Yeast : 1/2 tsp + pinch

For Chocolate filling :

Egg Yolks : 1
Milk : 100 ml (or 1/2 cup)
All purpose flour : 1/2 Tbsp
Cocoa powder : 1/2 Tbsp
Corn flour : 3/4 Tbsp
Sugar : 1 1/4 Tbsp

Method :

For pastry :

Heat milk. (In microwave for 2 1/2 mins or on stove top while it is piping hot )
Take a big bowl , add milk.
Add sugar and butter.
Mix everything together until butter is melted.
Add 1/2 cup of flour, keep mixing it.
Let it sit for few mins, you don't want your batter to be too hot while you add the yeast.
The batter should be warm when you add yeast.
Now add yeast , salt , and rest of the flour (1/4 cup).
Mix it all together.
(This will be a sticky dough. knead it until it is not sticky any more)
Knead the dough for about 10 mins with flour until it is nice and smooth and stretchy.
(I used around 1/3 cup of flour for kneading)

Once you got your dough, put it in a bowl, cover it with cling film or put it in a box .
Place it in warm place for one hour for the yeast to raise.
Your dough will puff up after one hour.
Knead it once.
Divide it into 4 balls cover and set them aside for 10 mins.

Preheat the oven at 350 degrees .
Make 4 cones ( How to make cones is given below) .
Spray the cone with oil. ( i just greased them with hand).
Roll the dough say around 30 cm long.

Take your cone and roll the dough over the cone ( twist the dough over the cone )

Start at bottom and roll till you get five creases.
Make all of them like this.

(I just glazed them with the left over egg white that we got from the chocolate filling)
Place them in preheated oven at 350 degrees.
Bake them until they are golden brown in color or for around 20 mins.

Remove the cone moulds and keep the aside to fill mousse. 

Chocolate filling (Chocolate Mousse) :

Take a medium sized bowl.
Add egg yolk, sugar and whisk them together.
Boil the milk and slowly add it to the bowl, (spoon by spoon) so that it don't cook our egg mixture.
Half way through, add our rest of the ingredients flour, cocoa powder, corn starch.
Mix them up.
Add rest of your milk while mixing.
Now shift the mixture into a pan.
Cook it on medium flame stirring continuously until you get thick pudding consistency.
(After it cooked, to cool it you can place this bowl in a cool ice water bowl And that is optional)

After it cooled, put it in a cone.

Fill the pastry with the chocolate mousse.

Your Yummy Yummy Chocolate cornets are ready to eat.
Enjoy your dish :)

How to make cream horn molds :
Here is what you need - Craft paper(any thick paper) and aluminium foil .
Mark a sheet of thick square paper with a diagonal line.
Roll it up into the cone covering the diagonal line with the edge by a quarter inch.
Cut top of the cone (i.e. part of the cone ).

Staple the overlapping edge.
Wrap the paper cone with a sheet of square aluminum foil.
Fold the top of the foil into the cone.
Squeeze the foil into the overlapping part of cone.

Now hand made mold is ready to use.
Make 4 like this.

Thank you, do post your comments !!!