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: 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!
Tips & Tricks
- 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.
- 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.
- Butter Quantity: Use the specified amount of butter, measured accurately. This helps in achieving the right dough texture without making it too greasy.
- 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.
- 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!