Eggless Chocolate Cornets ~ Beautiful kitchen art

This is my first month with the Eggless Baking Group at Gayathri's Cook Spot, and the challenge was chocolate cornets. At the beginning of the month, she had sent a link to a video on the youtube. The recipe requires specific molds called 'cream horn molds', I thought it would be available easily, so I kept putting it off until last week. Only then did I realize that these molds were not to be found so easily and I had to order online, now I didn't have the time to do that, but I didn't want to miss posting too. So I made the molds (deserves me right for being lazy), of course the video gave instructions for that too. So, finally I did everything yesterday, the result was good, I did six of them and the chocolate custard filling was too good with the coffee flavor. The process is pretty easy if you had your molds ready, I would definitely do this again but only after getting the molds..

Need To Have

All Purpose Flour - 1 cup
Dry Yeast - 1 teaspoon
Mawa - 1 tablespoon
Milk - 2 tablespoon + 1/4 cup
Salt - 1/2 teaspoon
Brown Sugar - 1 tablespoon
Butter - 1 tablespoon

For The Chocolate Custard Filling

Vanilla Custard Powder (Eggless) - 2 tablespoons
Cocoa Powder - 1 tablespoon
Sugar - 3 heaped tablespoons
Milk - 200 ml + 1/4 cup
Butter - 1/2 tablespoon
Chocolate - 30 gm ( I used 1/3 of a 100 gm bar)
Instant Coffee Powder - 1 teaspoon

For The Molds
Parchment paper, Aluminium Foil and a small stapler

Method
Mix the yeast in 2 tablespoon warm milk and leave it for at least 5 mins or till you see the yeast has bubbled up. Melt the butter, add the brown sugar, salt, mix, then add the sifted flour, mawa, mix it, add yeast and make a dough by adding the 1/4 cup milk little by little. You'll have a tablespoon or more of the milk remaining, save it for glazing. Make a ball of the dough, cover it with a wrap and leave it in a warm place for an hour till it doubles up.
In the meantime, mix the 2 tablespoon of custard powder and the coco powder in the 1/4 cup cold milk. Boil the remaining 200ml of milk with the sugar, remove from the heat and add the custard powder mixture, mix well and put it back on the stove and keep stirring till it becomes thick to custard consistency. Remove and while it is still hot, mix in the butter, coffee powder and the chocolate, keep it over some ice cubes, covered with a plastic wrap.

Now, coming back to the dough, see if it has doubled up, take it, punch it down and divide it into six equal parts and leave for 5 mins. Then roll each one of them into a thin string of about a foot long, a little thick at one end. Take the thin side and press it on the cone mold, starting a little down from the tip, and roll the dough string on the mold and pinch the dough together at the end to hold it. Leave this to rise for another hour on a parchment paper lined baking tray. Then brush them with some milk and bake it for 10 to 12 mins at 390F. Remove and after 3 mins, wiggle out the mold and cool the cornets completely.
Once cooled, fill a piping bag with the chocolate custard ( use the tip that is long and narrow, used for piping filling into cupcakes and pastries) and fill the cornets with it and serve them warm.
You can see the video here, it also gives you instructions for the molds, I used parchment paper instead of the kraft paper.

Sending it to Sizzling Tastebuds for Vardhini's Bake Fest event.
to Sara's Corner for the Women's Day Celebration event,
to Vegetarian Food And Me for I'm The Star event and
to Food Corner for the Midweek Fiesta event.

Note
Don't over bake the cornets, check after 10 mins. If you leave it longer, it'll become harder.
Can replace milk powder for mawa.