Put the dough ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough kneading" program.
When the dough is done, take it out of the machine, divide into 8 portions and deflate. Round each portion off into a smooth ball. Cover with a tightly wrung out moistened kitchen towel, and let rest for 10 to 15 minutes.
Roll out each ball into a circle, and roll it up to form a sausage shape,tucking in the ends. Keep rolling until it's 32-33cm long.
Wrap the dough around a greased and floured cornet mold. Leave about 2cm of each end of the mold exposed, and tuck each end of the dough under the wrapped part.
Mist lightly, and leave to rise (2nd rising) until the dough has doubled in volume.
Brush the surface with egg wash, and bake at 180°C for 15 minutes.
Take the cornets off the molds while they are still hot.
Mash up the boiled eggs with a fork, mix with mayonnaise, salt and pepper to make the egg salad.
When the cornets have cooled completely, fill them with the egg salad.
Story Behind this Recipe
I wanted to make cornets filled with cheese cream, but I didn't have enough cream cheese. So, I filled half the cornets with egg salad.
When wrapping the cornets, please be aware that, if you don't leave about 2cm at the ends of the cornet molds exposed,the dough may slide off when it is rising,