Chocolate Cornet

Source: Cooking With Dogs

Dough
150g bread flour
1 tbsp sugar (raw)
1/2 tsp salt
1/2 tbsp non-fat milk powder
1 tsp Instant yeast
1 tbsp water (lukewarm)
70ml water
1 tbsp beaten egg
150g butter (soft)

Directions:

1. In a mixer with a hook, dissolve the yeast in water & set aside for 5 mins.   Then add the dry ingredients & mix on low speed.  Combine egg with water & pour into the flour mixture & mix on high speed for about 3 mins then add soft butter & mix them together till the dough separate from the bowl.
2. Dut your hand with flour & shape the dough into a ball & place into a bowl, cover with plastic wrap & keep it in a warm place for about an hour until dough rise double the side.
3. Check the dough by poking flour covered finger into the dough.  If close, need to let it sit another 30 mins.
4. Flour dusted on urface, flatten & weight the total of the dough.  Then divide into 6 equal pce (about 50-51g each) using the scale.
5. Form a ball out of each pieces & place on a cookie sheet lined with baking paper & cover with a slightly damp cloth to rest for 15 mins.
6. Grease the horn molds with butter.  Take the dough ball & roll length wise into a reasonable length.   Start at the thin end of the mold & wrap the dough around it.  Pinch the end under & place them so that the end is on the sheet.
7. Once finshed all cover with plastic bag to let them rise for 15 mins.  Brush with the rest mixed egg & bake @ 200 deg. C for about 10mins or until golden brown.
8. Remove from the oven & place them on a rack to cool for 1-2 mins.  Then remove from the mold & let them cool completely.

Custard:

2 egg yolks
2-1/2 tbsp sugar
1 tbsp cake flour
1-1/3 tbsp cornstarch
1 tbsp cocoa powder
200ml milk
10g unsalted butter
30g chocolate

Direction:

1. Heat the milk.  Mix the egg yolks with the sugar & add a bit of warm milk to thin it out.
2. Sift all the dry ingredients & add to egg mixture.  Mix well until all is combined, then add the rest of the milk.
3. Strain the mixture into a pot & heat.   Stir until a heavy pudding conistency.
4. Remove from heat & stir in butter & chocolate until melted.
5. Place the pot into ice water & cover the pudding in plastic wrap.
6. Once completely cool, pour the pudding in a pastry bag & fill the cornets.

Bake in the over at 200 deg. C