Chocolate Cornet

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy. Add softened butter and 1 beaten egg to the yeast mixture, then combine with dry ingredients. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
2. Shape the cornets
   After the dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a rope about 12 inches long. Wrap each rope around a metal cream horn mold, starting from the pointed end and overlapping slightly as you wrap. Place on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
3. Bake the pastry shells
   Preheat oven to 350°F (175°C). Beat the remaining egg and brush over the dough. Bake for 15-20 minutes until golden brown. Let cool for 5 minutes, then carefully remove the metal molds. Allow the pastry shells to cool completely on a wire rack.
4. Make the chocolate custard filling
   In a medium saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour half the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the saucepan with the remaining milk and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
5. Finish the chocolate filling
   Remove custard from heat and add chopped chocolate, butter, and vanilla extract. Stir until chocolate is completely melted and mixture is smooth. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate for at least 1 hour until cooled and set.
6. Fill the cornets
   Transfer the chilled chocolate custard to a piping bag fitted with a medium round tip. Insert the tip into the wider end of each cornet and fill with the chocolate custard until full. Refrigerate filled cornets for 30 minutes before serving to allow filling to set.