Monday, April 02, 2012

Wholemeal Chocolate Cornets

The Second Challenge for Eggless Baking Group is to Bake these Cute Looking Chocolate Cornets. First, i was a bit hesistant, Scared to try them out, reason being my Best Buddy Yeast, huhhh!!! Twice i was let down by this little monster, But when i saw other members of the group posting, i really wanted to try. This time, Voila!!!! yeast was so friendly, it listened to what i said!!! :) 

After the First rise, when I saw the dough-test return positive (poke finger in the dough, if the gap closes pretty fast, then the dough needs some more time to rise) i was so happy, elated, Cloud 9!!! Enjoyed baking them and more than me my Kiddo enjoyed Gobbling them, had a tough time making him wait till i shoot some pictures. 

Recipe Source : Divine Taste
Eggless Chocolate Custard 

1 Cup Low-Fat Milk
6 tbsp of Cream (i used whipping Cream, 35% Fat content)
1/4 Cup Sugar
2 tbsp Corn Flour
2 tbsp CoCoa Powder
1/2 tsp Vanilla Extract

Sorry for the Bad picture, will change it tomorrow
  • Mix Milk and Cream together. Take half of this mixture and add Corn flour, Sugar and Cocoa to it and Stir Well without any lumps
  • Take the other half Milk-Cream Mixture to the stove, When it begins to boil, Simmer the flame and add Milk-Cream-cocoa mixture and Stir.
  • Cook in a Simmer Flame, Stirring Often until the mixture turns Creamy and Thick.
  • Take it off the flame, Let it come to room temperature, Pour in glass bowl, cover with a cling Flim and refregerate until use.
Home-Made Cones
2 Thick Grocery Paper Bags
Aluminium foil
  • Cut the Paper Bags into 6 Squares. Roll them into cones. Make 6 Cones.
  • Wrap the Aluminium foil around the cones.
150gm of Wholemeal Bread flour
1 tsp Instant Yeast
1 tbsp sugar
1/2 tsp Salt
1 tbsp Luke Warm Water
1 tbsp Butter
1/2 tbsp Dry Milk Powder
2 tbsp Oil
1/4 cup Milk

 To make Cornets
  • Mix Sugar and Lukewarm water and stir well for the sugar dissolves. Add instant yeast to it, stir and let it sit for 5 minutes.
  • Take flour,salt, Milk powder in another bowl and stir with a ballon whisk for them to mix well.
  • Mix together Oil and Milk. Add this mix to the Flour Mixture and knead. You will get a sticky dough.
  • Add butter at this point and knead well for 4-5minutes to get a Soft dough, use dry flour while kneading.
  • Place the dough in a well-oiled bowl and cover with a Cling-wrap and Let it rise in a warm place for an hour.
  • After an hour, Poke a hole in the dough, if the hole closes pretty fast, then the dough needs some more time to rise. else Proceed to the next step.
  • Take the dough on a floured surface, punch down to release the air. Knead and divide the dough into six equal portions.
  • Make 6 equal-sized balls and Cover them again for the second rise for about 15-20 minutes.
  • By this time, keep your Cones ready. 
  • After the second rise, Make Long ropes  out of each ball, thin at the begginng and thicker as it proceeds.
  • Roll the rope on to the cone and seal the edges by pinching.
  • Place them on a baking tray lined with parchment paper and cover and let it rise for the third time for about 15 minutes.
  • Preheat the Oven to 200C.Glaze the top of Cornets with Milk-Oil mixture and Bake them for 15-17 minutes.
  • Take if out of the oven, Let it cool on a wire-rack.Remove the Cornets from the cone-mould.

To fill The Cornet with Chocolate Custard.
Take the Custard in a Piping Bag and Pipe into Cornets and Enjoy.

Sunday, April 01, 2012


I found a lovely recipe yesterday for something I just have to make. But whilst checking the list of ingredients I saw one was marshmallow crème. What is that!!?? Well it's something they have in America and whilst it can be bought over the net, it's quite expensive. I looked for a recipe to make it my self. Unfortunately again the recipe contained American products that I couldn't get hold of easily. So I experimented a bit and came up with my own recipe, here it is:

Homemade Marshmallow Fluff
  • 3 egg whites, at room temperature
    16 fl oz golden syrup or liquid glucose
  • 1/2 teaspoon salt
  • 9 oz sifted icing sugar
  • 1 tablespoon vanilla extract
In the bowl of a standing mixer, combine egg whites, syrup, and salt. Beat with whisk attachment on high speed for five minutes, or until the mixture has thickened and doubled. Reduce speed to low, and add vanilla and powdered sugar. Stir until well blended. Use in your chosen recipe of put in a jar and keep in the fridge for up to 2 weeks.
I prefer the golden syrup variety, it comes out with a slight golden tint. and its cheaper than liquid glucose.
And if you fancy buying some instead this is the best price I have found.

Baking GALS

Here look at this, what a great idea. I've joined up to give it a go, why don't you.