If you don't have horn molds at home, then i've included how to make them at the bottom of the recipe. Please visit my page on facebook. http://www.facebook.com/FictionalFeasts?fref=ts

Ingredients for Chocolate Cornet
(6 pieces)

- Bread Dough -
150g Bread Flour (5.29 oz)
1 tbsp (Raw) Sugar (If you can't get raw sugar, normal sugar is fine.)
½ tsp Salt
½ tbsp Non-Fat Dry Milk Powder (Milk powder from your local supermarket is fine to use.)
1 tsp Instant Dry Yeast
1 tbsp Lukewarm Water
70ml Water (2.37 fl oz)
1 tbsp Beaten Egg
15g Butter (0.53 oz)

- Chocolate Custard -
2 Egg Yolks
2½ tbsp Sugar
1 tbsp Cake Flour
1⅓ tbsp Corn Starch
1 tbsp Cocoa Powder
200ml Milk (6.76 fl oz)
10g Unsalted Butter (0.35 oz)
30g Chocolate (1.06 oz)

Bread Flour for dusting
1 tbsp Beaten Egg for glazing
6 Cream Horn Molds (⌀30x135mm/⌀1.2x5.3 inch)

- Handmade Horn Molds -
6 sheets of Kraft Paper (125x125mm/4.9x4.9 inch)
6 sheets of Aluminum Foil (125×150mm/4.9x5.9 inch)

150 g Bread Flour (5.29 oz) 1 tbsp (Raw) Sugar (If you can't get raw sugar, normal sugar is fine.) 1 tsp Instant Dry Yeast 1 tbsp Lukewarm Water 70 ml Water (2.37 fl oz) 1 tbsp Beaten Egg 15 g Butter (0.53 oz) 2 Egg Yolks 2 ½ tbsp Sugar 1 tbsp Cake Flour 1 ⅓ tbsp Corn Starch 1 tbsp Cocoa Powder 200 ml Milk (6.76 fl oz) 10 g Unsalted Butter (0.35 oz) 30 g Chocolate (1.06 oz) 1 tbsp Beaten Egg for glazing 6 Cream Horn Molds (⌀30x135mm/⌀1.2x5.3 inch) 6 sheets of Kraft Paper (125x125mm/4.9x4.9 inch) 6 sheets of Aluminum Foil (125×150mm/4.9x5.9 inch)

Method I ~ Preparing the bread dough ~

1: Dissolve the instant dry yeast in the Lukewarm water, and let it sit for 5 minutes.
2: Combine the sugar, salt, no fat dry milk powder, and the bread flour in your bowl
3: stir together
4: Add the dissolved yeast to the mixture
5: Combine the beaten egg and water
6: Gradually add it to the mixture of flour, yeast, no fat dry milk powder, salt and sugar while mixing
7: Stir until the mixture has absorbed the water evenly, and is completely moistened.
8: using your hands, start to bring the mixture together in the bowl, then place onto a pastry board.
9: Form the mixture into a ball, and knead for about 30 seconds, then throw the dough onto the board and bring together; Repeat this process until the dough is no longer sticky
10: Flatten the dough, and spread on the butter with your fingers
11: Pull the edges of the dough towards the centre, and knead in the butter
12: When the butter is mixed in, pull the dough together and form a dough ball
13: Repeat the throwing and kneading process for about 10 minutes
14: Place the dough in a bowl, cover it with plastic wrap, and let it rest in a warm place for about 1 hour until it has doubled in size

Method II ~ Preparing the chocolate custard ~

1: Add the sugar to the 2 egg yolks in a bowl, and mix well with a whisk
2: Add a sprinkle of hot milk to the mixture so that it will easily combine with the flour.
3: Put the cake flour, cornstarch, and cocoa powder into a mesh strainer/sieve, and sieve the powders together over a sheet of paper
4: Add the dry ingredients to the sugar, egg and milk mixture
5: Combine the mixtures well with your whisk
6: Gradually add the rest of the hot milk while continually stirring the mixture with your whisk
7: Strain the egg mixture and pour it into a pot over a pan on the hob.
8: Turn on the gas to a medium heat, and stir continually with your whisk
9: Continue mixing vigorously while over the heat
10: When it has thickened into what looks like silky milk chocolate, quickly remove the pot from the heat
11: While it is still hot, add the butter and chocolate. (It works better with chocolate pieces)
12: Combine well
13: Pour the chocolate into another pot which has been resting in your ice water
14: Cover the surface of the custard with plastic wrap to stop it from becoming dry and wrinkled

Method III ~ preparing the cornets ~

1: By now the dough should have doubled in size; Cover your finger in flour, and poke a small but noticeable hole into your dough; If the hole disappears quickly, then the dough needs to rise more.
2: Place your dough onto a pastry board dusted with bread flour
3: Flatten the dough with your hands to remove the gas inside the dough, and measure the total weight of the dough
4: Divide the dough into six equal pieces, and make sure they all weigh the same
5: Shape each dough piece into a ball by pinching by pinching the edges together at the bottoms
6: Rub the bottoms on the palm of your hand, and make sure the edges are tightly pressed together
7: Line up all the dough balls on your pastry board which you should dust with flour, and cover with a slightly dampened, clean tea towel; Let them rest for about 15 minutes
8: Coat each of the clean horn molds with butter, and after allowing the dough balls to rest, flip over each dough ball, and flatten it with your hands to remove the gas inside
9: Roll each dough ball into a sausage shape until they are each over 1 foot, but not too thin, making sure that one side is thinner than the other
10: Starting from 1 inch below the tip of the horn mold, twist the dough around the mold.
11: Pinch the bottom end of the dough together to close it
12: Repeat this for all 6 dough balls
13: Place the cornets onto a baking tray covered with a no-stick oven liner
14: cover the baking sheet, cornets and tray with a large plastic bag
15: Let the cornets rest in a warm place until they have increased by 50% in size
16: Remove the plastic bag and glaze the cornets with an egg wash
17: heat the over to 390 degrees farenheit, or 200 degrees celcius
18: Bake the cornets for 10-12 minutes, until golden, making sure that they are not burnt
19: Place the cornets onto a cooling rack, and let them cool for 2-3 minutes
20: Remove the cornets from the molds, and cool the cornet bread completely on the rack
21: Remove the plastic rack from the chilled chocolate custard, and lightly mix it to soften. (Don't worry about the texture, as it is supposed to be thick)
22: Put the custard into a pastry bag, and pipe the cornets full with custard.
23: Serve the chocolate cornets on a plate
24: ENJOY! I promise, they are well worth the wait!

Handmade horn molds

1: Mark a sheet of square paper with a diagonal line going from the bottom left corner of the paper to the top right corner of the paper
2: Roll it into a cone, covering the diagonal line and goind over it by a quarter inch
3: Fold the bottom of the cone, and staple the over-lapping edge
4: Cut off the excess card so you are left with a nice cone shape
5: Wrap the cone in aluminum foil, and fold the excess inside the cone.
6: squeeze the foil into the over-lapping part