Those who watched Lucky Star saw that Kana-chan is a true sweet bread eater, and one of those is the chokoreeto korune (チョコレートコルネ) or, as it is more commonly called, korone (コロネ). These chocolate cones are perfect for those who are learning to cook, as they are easy to make. It is highly recommended to use bread flour, as it contains a higher amount of gluten, making the bread more elastic and uniform.
Before seeing the recipe, you will need to make some aluminum cones. If you want to buy them, these cones are sold in kitchen supply stores and disposable packaging stores. If you don’t want to buy them, there is a cheaper solution here.
For this, you will need:
- 6 squares of 12×12 cm cardboard
- Aluminum (as much as needed)
How to make:
- Cut the aluminum to a size larger than the cardboard square;
- Roll the square into a cone shape and wrap the aluminum around it to hold;
- Wrap the cardboard inside and out, as they will go into the oven;
- Note: Do not use adhesive tape to stick, as it will melt and ruin everything;
Now yes! Everything is ready.
Korone Recipe
Below we will see the step-by-step and the recipe for you to make the delicious korone.
Cone dough
- 150 grams of bread flour;
- 1 tablespoon of sugar;
- ½ teaspoon of salt;
- ½ tablespoon of powdered milk;
- 1 teaspoon of dry baking powder;
- 1 tablespoon of warm water;
- 70ml of room temperature water;
- 1 tablespoon of beaten egg;
- 15 grams of unsalted butter at room temperature;
Remembering that you can fill the korone with other things as well.
Chocolate cream
- 2 egg yolks
- 2 ½ tablespoons of sugar;
- 1 tablespoon of all-purpose flour;
- 1 tablespoon of cornstarch;
- 1 tablespoon of 100% cocoa;
- 200ml of milk;
- 10g of unsalted butter at room temperature;
- 30 grams of chocolate bar;
Start with the bread dough
1. Mix 1 tablespoon of warm water with the yeast. Let it rest for 5 minutes.
2. In a bowl, mix the flour, salt, sugar, and powdered milk.
3. Mix 70ml of water and the egg in another bowl.
4. Add the egg mixture and the rested yeast to the flour and stir until you can no longer stir with a spoon. Now it’s time to use your hands to knead the dough.
5. Knead until the dough is smooth. Add the butter and knead more. (It will be sticky at first, but as you knead it will come together)
6. Place plastic wrap over the bowl and let it rest for at least 60 minutes, or until it doubles in size. Let it rest in a warm, dark place (put a dish towel over it to keep it dark)
Note: If the weather is humid or cold, you can heat your oven to high temperature for 2 minutes, turn it off, and place your covered bowl inside.
While the bread rises, make the filling
1. Heat the milk until small bubbles start to appear at the edge of the pan.
2. Sift the flour, cornstarch, and cocoa together. Set aside.
3. Using a whisk or wooden spoon, mix the yolk and sugar to lightly dissolve the sugar.
4. Add a little of the hot milk to the yolks, stirring well to avoid cooking the yolks.
5. Add the sifted flour with chocolate to the yolks, stirring constantly.
6. Add the rest of the milk.
7. Sift this mixture and place it in a saucepan.
8. Place over heat, stirring constantly until it thickens.
9. Remove from heat and add the butter and chocolate while the mixture is still warm.
10. Place plastic wrap directly on the chocolate cream and let it cool.
Back to the bread
With it already risen:
1. On a floured countertop, divide the dough into 6 equal parts.
2. Make balls and let them rest for 15 minutes.
3. Lightly grease the aluminum cones with butter.
4. Press the balls to release the gas and start making “snakes” with the dough.
5. Wrap them around the cones slowly. Start from the thinner end.
6. Cover with plastic and let rest for another 15 minutes.
7. Brush beaten egg on the cones and bake in a preheated oven at 200°C for 10 to 12 minutes.
8. Wait for the bread to cool and fill with chocolate.
Now just enjoy! Did you like the recipe? What are your favorite anime dishes? What recipes would you like to see here on the site?
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