Eggless Cream Cornets | How to make Eggless Cream Cornets

4.3 from 3 reviews
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By Swapna Sunil
Created on 24th May 2016
  • Eggless Cream Cornets, How to make Eggless Cream Cornets
Eggless Cream Cornetsby Swapna Sunil
  • Eggless Cream Cornets | How to make Eggless Cream Cornets (18 likes)

  • 3 reviews
    Rate It!
  • By Swapna Sunil
    Created on 24th May 2016

About Eggless Cream Cornets

Cream cornets are perfect snack / dessert option..creates a wow effect instantly ... So simple n easy to make ..it includes multi steps but not complicated at all.. When i was a kid saw these beauties displayed in the bakeries but never felt like tasted them as they always took secondary place when compared to pasteries ...this is wat is called irony when they were easily available never tasted but now took all the effort to make from scratch ..hmm... Better late than never ...Lol !!  The soft n flaky bread cones filled with sweet whipped cream ..Yumm Yumm..tastes heavenily !!

Eggless Cream Cornets is a popular aromatic and delicious dish. You can try making this amazing Eggless Cream Cornets in your kitchen. This recipe requires 120 minutes for preparation and 40 minutes to cook. The Eggless Cream Cornets by Swapna Sunil has detailed steps with pictures so you can easily learn how to cook Eggless Cream Cornets at home without any difficulty. Eggless Cream Cornets is enjoyed by everyone and can be served on special occasions. The flavours of the Eggless Cream Cornets would satiate your taste buds. You must try making Eggless Cream Cornets this weekend. Share your Eggless Cream Cornets cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Swapna Sunil for inputs. In case you have any queries for Eggless Cream Cornets you can comment on the recipe page to connect with the Swapna Sunil. You can also rate the Eggless Cream Cornets and give feedback.

  • Prep Time2Hours
  • Cook Time40mins
  • Serves6People
Eggless Cream Cornets

Ingredients to make Eggless Cream Cornets

  • For the Cornet :  1 cup : Bread flour / All purpose flour ( I used bread flour ) plus 2 tbsp for dusting
  • 1 tbsp : Sugar
  • 1/2 tsp : Salt
  • 1 tbsp : Yoghurt
  • 1 tbsp : Butter at room temperature
  • 1 tsp : Active dry yeast
  • 2 tsp : Non fat dry milk powder
  • 1 / 2 cup : warm water
  • 3 tbsp : Milk for brushing
  • For the filling :  300 ml: Heavy whipping cream chilled
  • 1/2 to 3/4 cup : Sugar
  • 1 tsp : Vanilla extract

How to make Eggless Cream Cornets

  1. Whip the cream n sugar with a whisk / hand blender / stand mixer until stiff peaks ... Next add the vanilla extract n whip once again until mixed..Now set this in the refrigerator until use...
  2. Preparing Cornets :  In a bowl add the yeast to the warm water and set side to proof for 10 mins...later we observe the liquid foamy and frothy..
  3. In a wider bowl add the flour, salt , sugar , milk powder n stir well..Now add the proofed yeast liquid n stir well with a wooden spoon..the dough will be sticky ..do not add any additional flour..it has to be sticky..
  4. Now dust the work table or counter top with little bit dry flour and take the dough on to it n start kneading until its not sticky anymore.. Do not add more flour just a couple of spoons is good enough..kneading for 5 to 6 mins makes it firmer n paliable..
  5. Now add the butter cubes and knead it well until butter is incorporated ....Grease a bowl with oil ..and place the dough ball in it ..cover with cling film/ wet towel ..n allow it to rise in a warm place for an hour or until doubled...
  6. Now divide the dough into six equal portions..roll them into balls n set aside covered for 10 mins.. Now roll each dough ball into rope of around 1 foot long..
  7. Now grease the prepared cones with oil and wind the dough rope starting at the tip of the cone and gradually till the end of  rope n make sure that the edges are stuck well to the cone so that they dont open while baking..
  8. Finish all the cones in the same nanner n place them on a parchment lined baking tray n set them in a warm place for second rise .. This might take 30 to 40 mins..
  9. Now preheat the oven at 200°c or 390°f .. Brush the tops of the cornets with milk n bake them for 12 to 14 mins until golden.. Once baked to perfection..cool them on a wire rack ..Later gently press the foil cones n detach from cornets..
  10. Later fill the cornets with whipped cream using a piping bag.. Dust them with powdered sugar ( optional ) and enjoy.. Creamy crusty cornets are ready to enjoy !! Make and enjoy with your family and friends.. We loved it hope you will love it too !!
My Tip: For make cone moulds :   Kraft paper 10 × 10 cms ..6 pieces Aluminium foil 12 × 12 cms ..6 pieces Stapler Make the cone with kraft paper n staple the edges..now wrap it with foil n tuck the edges into the cone n staple again..repeat the same n prepare all six of them.. Metal ones are readily available in baking supplies stores you can also buy them instead...i couldn't find them here so made them myself.. I made eight of them..multiply according to the requirement...

Reviews for Eggless Cream Cornets (3)

Bhairavi Pandita year ago
a must make for me ..since you've shown how to make the cone too :)
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Ibtesam Blocha year ago
seems tedious job
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Devanshi a year ago
wow! superb
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