Chocolate cornets are a delicious Japanese treat with a cute, cone-shaped appearance. They’re basically doughy bread cones filled with sweet chocolate custard inside. For reference, the chocolate custard is comparable to a lovely chocolate pie filling.
Chocolate cornets often appear in anime TV shows and movies. They’re a pleasure to make and even more enjoyable to chow down on. The crispy outer bread and the chocolate custard filling are a match made in paradise.
Baking with yeast can be daunting to some without much experience. It’s really simple, though, so don’t worry! This recipe has a prep time of 1.5 hours, but most of that is just letting the dough rise. I find that if I set the dough aside and make my chocolate filling, I don’t even have to wait that much longer!
How To Make Chocolate Cornet
The ingredients in chocolate cornets are pretty run-of-the-mill. Here’s what you’ll need:
- Bread flour
- Dry yeast
- Vanilla Extract
- Cocoa Powder
- Corn Starch
- Chocolate Chips
Supplies You’ll Need
- Pastry Cones: Pastry cones are essential for the cornets to retain their fun, funnel-shaped appearance. You can find them pretty much anywhere bakery items are sold.
- Sauce Pan: You will make your chocolate filling over heat in a saucepan.
- Mixing Bowls: A small, medium, and large-sized bowl are needed to mix the different components of the cornets.
- Piping Bag: You will use a piping bag to fill the cornets with chocolate custard filling. If you don’t have piping bags, you can use a sandwich bag and cut a small corner off. It’s as easy as that!
Tips & Tricks
- Not sure of a warm place to rise the dough? Here are a few ideas.
- Set the bowl on top of a heating pad on its low setting.
- Turn on your oven for about a minute and then turn it off and put the dough inside.
- Place the bowl of dough under a lamp. It should get warm enough to do the trick!
- To enjoy your cornets for a few days, don’t fill them all with chocolate filling right away. Leave some empty, and fill them right before eating. This prevents the bread from getting soggy and wet.
- Another way to extend the shelf life of your cornets is by storing them in an air-tight container at room temperature. If you plan on keeping them for several days, go ahead and transfer them to the fridge for safekeeping.
What if I don’t have a piping bag?
Piping bags are not essential! You can use a Ziploc bag and achieve the same great results. Before spooning the filling into the bag, fold the zipper part of your bag outwards so that the top edges are facing outwards. This prevents the filling from getting the edges of the bag dirty. Then, use scissors to cut a small snip off the corner, and your filling will come out through the hole.
What happens if dough rises too long?
Leaving dough to rise too long gives the bread a sour, unpleasant taste. Yeast grows through a fermentation process and reaction with sugar and carbon dioxide. Allowing this process to extend too long will, in fact, mess up your final product.
Chocolate cornets are a fun and easy dessert that I always have a blast making. Something about homemade baked goods makes them so much more delectable. You will find that your cornets become a lovely, puffy, spiral cone shape that looks very cute.
It is fun and exciting to try new foods and baking methods. I didn’t find myself using pastry horn molds often, but now that I have them, I plan to make other treats like puff pastry cream horns. You can use the same dough recipe but spice it up with different filling flavors all the time!