Chocolate Cornet Recipe


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!

chocolate cornet

How To Make Chocolate Cornet 

The ingredients in chocolate cornets are pretty run-of-the-mill. Here’s what you’ll need:

Bread Flour: The primary ingredient for the dough, providing structure and elasticity.

Dry Yeast: Acts as a leavening agent, helping the dough to rise and become fluffy.

Milk: Adds moisture and richness to the dough, contributing to its soft texture.

Egg: Binds the ingredients together and adds richness to the dough. Only a specific amount (1 tablespoon of beaten egg) should be used to prevent the dough from becoming too wet.

Sugar: Sweetens the dough and helps in browning and flavor development during baking.

Vanilla Extract: Enhances the flavor of the chocolate filling, adding a sweet, aromatic touch.

Flour: Thickens the chocolate custard filling, giving it a smooth and creamy consistency.

Cocoa Powder: Provides the chocolate flavor in the custard filling.

Corn Starch: Further thickens the custard filling, ensuring it sets properly.

Butter: Adds richness and flavor to both the dough and the chocolate filling.

Chocolate Chips: Melt into the custard filling, intensifying the chocolate flavor and adding a slightly gooey texture.

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!

Chocolate Cornet Recipe

4 from 17 votes
Recipe by Laura Ritterman Course: DessertCuisine: JapaneseDifficulty: Easy


Prep time




Cooking time





Chocolate cornets are a cute Japanese dessert and a joy to make. Check out our step-by-step recipe below!


  • Cornet
  • 1 1 ½ teaspoons dry yeast

  • 2 cups 2 bread flour

  • 2 tbsp 2 sugar

  • 1 tsp 1 salt

  • 1 1 egg, whisked

  • 1/2 tbsp 1/2 Non-Fat Dry Milk Powder

  • 70 ml 70 Water

  • 2 tbsp 2 soft butter

  • Powdered sugar (optional)

  • Filling
  • 2 2 egg yolks

  • ⅓ cup sugar

  • 2 cups 2 warm milk

  • ½ tsp vanilla extract

  • 2 tbsp 2 cocoa powder

  • 1 tbsp 1 corn starch

  • 2 tbsp 2 flour

  • 2 tbsp 2 butter

  • ½ cup chocolate chips


  • Prepare the Yeast Mixture:
  • In a small bowl, mix 1 ½ teaspoons of dry yeast with two tablespoons of water, stir, and set aside.
  • Mix Dry Ingredients:
  • In a large bowl, thoroughly stir together 2 cups of bread flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 1/2 tablespoon of non-fat dry milk powder.
  • Combine Wet and Dry Ingredients:
  • Add the yeast mixture and 1 whisked egg to the dry ingredients. Stir until well combined.
  • Continue whisking while slowly adding in 2 tablespoons of soft butter. Use your hands if necessary to fully incorporate the butter.
  • Add Water and Knead:
  • Gradually add 70 ml of water to the mixture while continuing to mix and knead until the dough becomes smooth.
  • First Rise:
  • Once the dough is smooth, cover the bowl and set it aside in a warm place for one hour, allowing the dough to double in size.
  • Prepare the Chocolate Filling:
  • In a medium-sized bowl, mix 2 egg yolks and 1/3 cup of sugar. Add 2 cups of warm milk, stirring continuously.
  • Stir in 1/2 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, 1 tablespoon of corn starch, and 2 tablespoons of flour.
  • Pour the mixture into a small pot or saucepan and cook over medium heat until it simmers and thickens.
  • Once thick, add 2 tablespoons of butter and 1/2 cup of chocolate chips, stirring until smooth and fully combined.
  • Transfer to a bowl, cover, and cool in the refrigerator.
  • Shape and Bake the Cornets:
  • On a lightly floured surface, divide the risen dough into 10 even portions.
  • Roll each section out into a long rope and wrap around a cone, pinching the ends.
  • Preheat the oven to 350°F. Allow the cornets to rise slightly while the oven preheats.
  • Place the cornets on a baking sheet and lightly brush with egg yolk.
  • Bake for 12-15 minutes or until golden brown. Cool on a cooling rack.
  • Fill and Serve:
  • Fill a piping bag with the custard filling. Fill the cornets with custard, ensuring they are completely filled.
  • Sprinkle with powdered sugar, serve, and enjoy!

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Tips & Tricks 

  1. Precise Egg Measurement: Use exactly 1 tablespoon of beaten egg for the dough. Too much egg can make the dough too wet, affecting its rise and texture. Beat the egg first and then measure out the required amount.
  2. Accurate Liquid Proportions: Be precise with the amount of water and any other liquids in the recipe. The dough should be soft but not overly sticky. Adjust the flour or liquid as needed to achieve the right consistency.
  3. Butter Quantity: Use the specified amount of butter, measured accurately. This helps in achieving the right dough texture without making it too greasy.
  4. Yeast Activation: Dissolve the yeast in lukewarm water before adding it to the flour. Ensure the water is not too hot, as extreme temperatures can kill the yeast, preventing the dough from rising.
  5. Optimal Rising Conditions: Find a warm, draft-free spot for the dough to rise. You can use a slightly warmed oven (turned off after preheating for a minute) or place the dough under a lamp. The dough is ready when it doubles in size and retains an indentation when poked.


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!



  1. I’m not sure what happened but I tried making the bread part and there is not enough liquid to make it into a dough. 2 tablespoons of butter and 1 egg? I added some egg whites and it didn’t rise so we’re gonna try again but I feel like some measurements are way off. Help?

    • Laura Ritterman

      I’m sorry to hear you had trouble with the bread dough for the Chocolate Cornets. It sounds like the dough might have been too dry, which can sometimes happen due to variations in flour measurement or the size of the egg used. For the flour, it’s crucial to measure it accurately – using a kitchen scale is best, but if you’re using measuring cups, make sure to spoon the flour into the cup and level it off without packing. The dough should be soft and slightly sticky, so if it feels too stiff, you can add a little more milk, just a tablespoon at a time, until it reaches the right consistency. Also, ensure that the yeast is fresh and activated properly with warm water, and give the dough a warm, draft-free environment to rise. Adding extra egg whites can alter the recipe’s balance, so it’s best to stick to the original proportions. I hope these tips help, and your next attempt is successful!

  2. Add more milk? The bread part doesn’t call for any milk at all. Is it supposed to? I attempted your bread twice and both times it was crumbly and had to be thrown out. I used another recipe for the bread (and weighed the ingredients since weights were provided) and it turned out perfectly on the first try. Your custard recipe worked well for me and everyone loved it.

    • Laura Ritterman

      Thank you for your feedback. I’ve re-reviewed the recipe card to make the instructions and ingredients clearer. These additions should significantly improve the dough’s texture, making it more manageable and cohesive, and preventing it from becoming crumbly.

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