Korone - Chocolate Cornet - Kona-chan's favorite recipe

Anyone who has watched Lucky Star knows that Kona-chan is a true sweet bread lover, and one of her favorites is the chokorēto korune (チョコレートコルネ), better known as korone (コロネ). These chocolate cones are perfect for anyone learning to cook, since they are easy to make. It is highly recommended to use bread flour, as it contains more gluten and makes the bread more elastic and uniform.

Before you reach the recipe, you will need cornet molds. You can buy them at kitchen supply stores and at disposable packaging stores. If you prefer not to buy them, there is a cheaper solution below.

For this, you will need:

• 6 squares of 12 x 12 cm cardboard;
• Aluminum foil (as much as needed);

How to make:

• Cut the aluminum foil a little larger than the cardboard square;
• Roll the cardboard into a cone and wrap the aluminum foil around it to hold it in place;
• Wrap the whole cardboard cone in aluminum foil, inside and out, since the molds will go into the oven;
• Note: do not use adhesive tape, as it will melt in the oven and ruin everything;

Now everything is ready.

Contents 3

What is Korone?

Korone (コロネ) is a Japanese sweet bread shaped like a horn, made by wrapping the dough around a cone-shaped mold before baking and filling it with cream only afterward. The name is believed to come from the French corne (horn) or from the English cornet, after the shape of the mold. Filled with chocolate cream, it becomes choco korone (チョココロネ); with vanilla custard, it is called kurīmu korone (クリームコロネ). In Lucky Star, Konata even stops to wonder which end of the cornet she should bite first.

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 yeast;
• 1 tablespoon of warm water;
• 70 ml of room temperature water;
• 1 tablespoon of beaten egg;
• 15 grams of unsalted butter at room temperature;

Remember 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;
• 200 ml of milk;
• 10 g 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 70 ml 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 it will come together as you knead.)
6. Place plastic wrap over the bowl and let it rest for at least 60 minutes, or until it doubles in size. Put it in a warm, dark place and cover it with a dish towel.

Note: If the weather is humid or cold, you can heat your oven to a 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 yolks 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 the 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

Once it has 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 cornet molds with butter.
4. Press the balls to release the gas and start making "snakes" with the dough.
5. Wrap them around the molds slowly, starting from the thinner end.
6. Cover with plastic wrap and let them rest for another 15 minutes.
7. Brush the cornets with beaten egg and bake in an oven preheated to 200 °C for 10 to 12 minutes.
8. Wait for the bread to cool and fill it with the chocolate.

Now just enjoy! If you want to try a variation, fill the cornets with vanilla custard instead of chocolate and you have the kurīmu korone. And if you are ready for another Japanese sweet bread, bake a Melon Pan next. What anime dish would you like to see on the site next?