Lightly butter the pastry cone molds when you are at step 23

NOTE: To make the dough, check ID:20957902 Steps 1-23

Gently flatten the dough to release the air.

Fold 1/3 of the dough inside.

Turn the dough around 180° and fold 1/3 of the dough.

Then fold the dough in half. Pinch tightly to seal it.

With the seam side down, use your palm to gently roll it.

Roll the dough out into a 15"-18" rope.

15" long: Chubbier shape. 18" long: Skinnier shape.

Put your index finger into a pastry cone mold.

Press the dough with thumb while wrapping the dough.

Wrap the dough rope around the buttered pastry cone mold.

Gently pinch the dough together to seal the end.

Place seam side down on the parchment-lined baking pan.

Repeat for the rest.

Leave them in the oven until they double in size(30-40 mins)

NOTE: I set hot water under the rack to stop it from drying.

NOTE: I use the same size of baking pan to cover it.

Brush a thin layer of egg wash on all visible surfaces.

Remove from the oven and place them on the wire rack.

Remove the mold from the bread while it still warm.

NOTE: Hold the corone and gently twist the mold to remove it

Let it cool completely before filling the corone.

Add your filling to a pastry bag fitted with a tip.

Pipe each corone full of your filling. Serve.