Make the dough in the bread maker. Coat the cornet molds with oil.
Here's the dough once it's finished.
Divide it into 8 portions. Roll them up into neat balls and let rest for 15 minutes.
After resting, roll out into an oval with a rolling pin.
Fold over the top and bottom edges.
Seal tightly in the center.
Flip it over. Neaten the shape, and you have a roll bun.
Stretch out Step 6 to a 30 cm coil.
If you wrap this around one of the molds, you'll have cornets. Seal the seams tightly.
Leave to rise until the dough roughly doubles in size. Preheat the oven to 200°C, reduce to 190°C, and bake for 13-15 minutes.
Once they have cooled, twist the bread out the molds.
When fully cooled, fill with whipped cream and they're done.
They look like Mosula (giant cartoon moth from a 1960s Japanese movie).
I cut slits in the middle of these buns and filled with cream.
It's best with lots of cream.
Here are the cornets and rolls.
Story Behind this Recipe
When I was cleaning up, I found a well-used set of cornet moulds, but there were only 6. I also wanted to use up leftover heavy cream, so I baked these bread to use up the cream and to use the moulds.
The dough is soft. Dust your work space well with flour if it is difficult to shape. You could swap the black cocoa for plain cocoa, but make sure it's unsweetened. If you buy low-fat heavy cream, make sure it's not soy-based, as it'll be too loose and won't have the same firm consistency.