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
- Milk
- Eggs
- Sugar
- Vanilla Extract
- Flour
- Cocoa Powder
- Corn Starch
- Butter
- 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!
Chocolate Cornet Recipe
Course: DessertCuisine: JapaneseDifficulty: Easy10
servings1
hour30
minutes15
minutes200
kcalChocolate cornets are a cute Japanese dessert and a joy to make. Check out our step-by-step recipe below!
Ingredients
- Cornet
1 1 ½ teaspoons dry yeast
2 cups 2 bread flour
2 tbsp 2 sugar
1 tsp 1 salt
1 1 egg, whisked
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
Directions
- Gather all ingredients
- In a small bowl, mix the dry yeast with two tablespoons of water, stir, and set aside.
- In a large bowl, thoroughly stir the bread flour, sugar, and salt. Add the yeast mixture and egg and stir again until well combined.
- Continue whisking while slowly adding in the butter. Use your hands if you have to.
- Once smooth, cover the bowl and set aside for one hour until the dough doubles in size. It must be in a warm place to ensure the dough rises.
- While you wait, you can start on the chocolate filling. In a medium-sized bowl, mix the egg yolks and sugar. Add the warm milk, stirring continuously.
- Stir in the vanilla extract, cocoa powder, corn starch, and flour.
- Pour the mixture into a small pot or saucepan and cook over medium heat, allowing the mixture to simmer and thicken.
- Once thick, add butter and chocolate chips until smooth and fully combined.
- Transfer to a bowl, cover, and allow to cool in the refrigerator.
- On a lightly floured surface, divide the dough into 10 even portions.
- Roll each section out into a long rope – as long as possible without overstretching the dough. Wrap the dough rope around a cone and pinch at the ends, so it doesn’t fall apart.
- Preheat the oven to 350 degrees Farenheight, allowing cornets to rise while you wait. Transfer the cornets to a baking sheet and lightly brush with egg yolk.
- Bake the cornets for 12-15 minutes or until golden brown. Cool on a cooling wrack.
- While it’s cooling, put the custard filling into a piping bag. Fill cornets with custard slowly, allowing the custard to fill the horns completely.
- Sprinkle with powdered sugar, serve, and enjoy!
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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.
FAQs
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.
Conclusion
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!
