Apr 27 2009
Lucky Star and Choco/Chocolate Coronet Recipes
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Making Choco Coronets are easy and fun! Watching Lucky Star can make you crave for a Choco Coronet (Choco / Chocolate, Korone / Cornet, チョココルネ（コロネ）とクリームパン). I’m a big fan of Japanese breads and pasteries. But honestly, in the US, it’s kinda difficult to find good chocolate coronets. Either they get confused and think it’s a puff pastry, or they get the filling all wrong. Choco coronets are a cone-shaped, soft butter bread filled with a soft chocolate custard. Not too sweet, not chocolate whipped cream, think “chocolate mousse”. (The paper is to keep the filling from drying out when exposed to air.) So, after combing the web and cookbooks for choco coronet recipes, I found 2. But I had to kind of take parts from each one. First recipe is in English. It’s ok, but the bread isn’t very good. The second recipe is in Japanese, but it’s difficult to understand if you don’t read Japanese. Finally, neither had a good recipe for the chocolate filling. That I found on a popular Japanese recipe site called CookPad. So here’s my summary for all of you fellow anime bakers out there: Follow this bread recipe, but after shaping the cones, spritz them with a little vegetable oil or a non-stick spray and cover them lightly with plastic wrap. Stash them in the refrigerator overnight for a slow fermentation. The next day, take them out of the refrigerator and let them come to room temperature (depending upon weather 1-2 hours) and then brush them with a coat of egg wash. Let them continue to rise until double in size, and then egg wash them again! (This definitely helps give them a nice shiny look, otherwise you get a dull looking bread. The egg wash has no real effect on taste.) If you’re wondering about the cones, here’s what I’ve found… If you’re fanatical about bread and pastries, you can buy the metal cones at some speciality bakery supply shops. They’re not expensive, and they last forever. Great for shaping cookies, wafers, ice cream cones, etc, etc. But if you don’t want to buy them, you can fashion your own cones by using silicone baking paper and alumium foil. Just shape a thin cone out of the baking paper (this is NOT wax paper) and cover in foil. It’s not as sturdy of course, but if you keep a careful finger inside the cone while you’re wrapping the bread dough around it, it will stay intact. (For those who are looking for the metal cone forms, check out this site.)
When baking, it’s important to note that the baking time is short compared to most rolls! The nice thing about the metal cones is that you get a nice crust on the inside of the cone. But as you can probably imagine, the bread will cook quite quickly with air being able to circulate inside and out. Check 7-8 mins. I use a baking stone and a convention oven, so it’s quick! Becareful! As for the custard, I liked this recipe the best. It’s not only the easiest, it tastes good too! (Use Google to translate the page.) Just remember that Google think “vanilla extract” = “brandy” O_O;; I found that a little expresso makes the chocolate filling even better! The bread freezes really well and reheats in the toaster oven nicely. The filling keeps in the refrigerator or even the freezer if you wrap it well in an air-tight container. I always wrap custards with a plastic wrap pushed right onto the surface to keep a “skin” from forming. I really hope you’ll try making these. They’re simple and really tasty! Which end would you bite into first? ^_^
Update: I recently found this cute felt replica on Amazon.co.jp. They actually have a bunch of dessert replicas. VERY CUTE!!
Update: Added bread and chocolate custard cream recipe translations. ====== Bread Recipe #2 from e-pan website: Ingredients: Baker’s % Strong Flour = 224 g 80 Simplified steps: 1.> Mix all dry ingredients together well. Add all wet ingredients (Except Butter) and mix in a stand mixer for 8 minutes. Add butter and mix another 7 minutes. Mix until smooth and elastic dough forms. Wrap in celophane and let ferment overnight in refrigerator. 2.> Remove dough from refrigerator and let it come up to room temperature (3-4 hours), divide dough into 12 pieces. Gently fold each piece into an envelope, sealing the edges each time, and when you have a long rectangle shape, fold in half length-wise again and seal. Then roll the dough out into a long snake with a tapered tail end. 3.> If you’re using a foil cone, keep 1-2 fingers in the cone to make sure it doesn’t collaspe while you’re wrapping the dough around the cone form. Start with the large end of the cone, near your fingers, and using your thumb, hold the thicker end of the snake-shaped dough. Using your other hand, carefully wrap the rest of the snake-shaped dough around the cone form in a continuous spiral overlapping only a little. If you have excess dough by the time you get to the end of the cone just pinch off the extra dough. As you reach the end of the cone-form, the dough should be thinner, and when you get to the very end, tuck the “tail” of the snake/dough under the for and place the entire cone with dough on the baking sheet lined with parchment paper.Don’t worry if the dough doesn’t reach the end of the cone, you can bake it that way too. 4.> Space the cones in alternating directions on the baking sheet lined with parchment paper, and cover lightly with a clean kitchen towel. Let it rest and proof for 30 mins – 1 hour until doubled in size. Brush with an egg wash every 30 mins. 5.> Bake in oven at 260 degrees C or 450 degrees** F for 10-12 mins, or until golden brown and hollow-sounding when tapped on the bottom. **(Please note: Ovens can differ greatly in efficiency. Therefore, please watch your first batch carefully, and adjust your oven accordingly. A reader recently found that 500 degrees was too hot in their oven. But if I set my oven at 500 degrees, it works fine. (Yes, I’ve placed an order for an oven thermometer for better accuracy.) We would recommend trying 450 degrees first. But please watch your first batch carefully.) You want the high tempurature for the initial “spring” in the bread, otherwise it tends to be dense, but you don’t want to burn the egg wash.) Fill with your favorite cream. (adapted from e-pan bread baking website.) ** Here’s Tired’s photo or his finished coronets:
=== If you find the above bread recipe complicated, please check the this link for another recipe in English from a Japanese bread website.
For the chocolate custard cream (from CookPad): Ingredients: Chocolate: 40 g Directions: 1.> In a mocrowave safe bowl, combine finely chopped chocolate and milk in together in the microwave at medium for 2-3 mins depending upon your microwave. 2.> Add sugar and mix, make sure the chocolate is completely melted, then sift in cocoa and cornstarch and mix again. (Shifting the cornstarch and cocoa together before adding into the mix will help minimize lumps from forming.) *(A note about cornstarch. It won’t thicken until it encounters heat around boiling temperature. So it’s important to “cook” the cornstarch by putting the mixture back in the microwave.) And microwave for 1 minute. 3.> Add melted butter and vanilla extract and mix thoroughly. Optional: Add instant expresso powder 1tsp. Hope this helps. Enjoy! ===== |
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Wow, the end product pictures look great! I know what they would look like if I tried it, though… ^_~
The website is looking great! Keep up the good work!
Thanks! I LOVE baking so I had to try making Choco Coronets. You really should try the recipe. It’s easier than most bread recipes. It just takes a little time because of the slow fermentation. Please let me know how it goes! ^_^
wow!… so tasty! :p btw i always eat dem like konata lol =^-^=
this is soooo coool konata’s KEWL!!!
Just a quick note that Bandai US’ release of the Lucky Star DVD box includes a little Choco Coronet screen wipe. ^_^ Kawaii!!
[...] a bit, but I couldn’t resist finishing it up in one go! You can follow the instructions from here and make a chocolate cornet yourself! Konta VS giant chocoloate [...]
[...] Real korones are sweet pastry breads shaped like horns and are filled with cream or chocolate. (Here’s a recipe.) A box of 10 sells for 630 [...]
Wow, this is great! Now i can prove i’m the biggest Otaku of our group by bringing one of these for lunch ;3 thanks!
[...] made these many times. Check here for full [...]
ergh…. im confused..
do you think you make a VERY simple step to step
list of what to do..and a full list of the ingredients..?
if you made it before..can you tell me how did you make
it by listing them in a step by step order..?
Sorry you to confuse you boo. I’ve updated the post to include rough translations of the Japanese recipes for the bread and custard cream. I hope the steps are simple. Hope this helps!
Next time I make these I’ll try to remember to take some pictures. Let me know if you have any problems. Happy baking!
THANK YOU!!! ^^
your instructions had helped him a lot!
i tried using Google as a translator but it
did not translate everything for the chocolate cream..
the baking instructions are easy to read but i dont have
all those ingredients so i will try that one next time.
for now im going with the one from that asian site.
thank you for updating!! im bookmarking this page :3
i hope it will taste great!
my boyfriend got 5 choco cornets for me earlier today.
so im going to use it as a guide..to see if im kinda getting it right.
oops, i meant “*me a lot.” not “him” lol
I’m glad I could help. =) Please let me know how they turn out and let me know if you ever have any more questions. Good luck!
Well, I have some issues with the recipe. First is that 500F for the oven is way too hot for anybody not using a brick oven or a pizza stone. I would not cook it at that heat normally, as it completely blackened the egg wash within minutes. Next time (if there is, it’s taken almost 4 hours for a disaster at the very last 2 minutes) I would probably set the oven to 450F.
Also, how did you get the chocolate “creme” to thicken up? Despite following the directions I’ve ended up with what amounts to thin chocolate syrup. I even used cornstarch, which you left out of the post.
Hi Tired,
I’m sorry that the recipes didn’t work out fr you. Yes, you are correct, all ovvens vary in their efficiencies, so I should put a range of temperatures for the oven setting. 500 degrees worked best for me, but obviously not in your oven. I’ll make the correction right away.
Also, you are correct, I accidentally left out the cornstarch in the ingredients list for the cream. I’ll correct that. It’s 30g of cornstarch. I’m not sure why the recipe didn’t thicken up for you. Cornstarch will only thicken when it reaches boiling temperatures. So adding more heat should activate the cornstarch. I will make a fresh batch of the creme recipe to see if I can figure out why it wouldn’t thicken up for you. And I’ll let you know asap.
Thanks for your input!
Yay! Tired just sent in the folowing replies:
start:
—
Thank you for the reply!
The recipe worked out well actually, it’s just that the oven was too hot and I freaked out a bit; and I was just tired from working for so long (I take forever when cooking things…have to follow the recipe word for word
). The only damage was to the egg wash, which turned almost black, but the bread came out all right. I think 450F would have been better for getting that perfect golden shine like the pictures, but they taste excellent all the same.The first bread recipe (in English) has the temperature at 200C, which is just under 400F…so I think that 500F is the extreme side of things. Pizza stones make the heat transfer more slowly and evenly as well, which is probably why you managed at such high temperatures. Ideally we’d have brick ovens!
I also just got back from microwaving the chocolate for two minutes, and it’s turned out perfect. I didn’t even think that the cornstarch would need cooking, but of course it makes sense now. I originally thought that I’d have to stir it forever like a ganache, but that wasn’t the case. So that was my fault. I understand it’s hard to get directions down when it’s all translated from Japanese, but I don’t think the original site said anything about cooking the chocolate longer either!
So in the end it was great, and I’m happy to report that they’re delicious. I’ve attached a picture of them as well (I even put the little paper squares to keep from drying out).
Thank you again for the help. ^_^
-Not So Tired Anymore
—
and:
—
Oh sure sure, you can post the reply. I didn’t see that the e-mail was the same as your comment post. Probably should have just posted there in the first place. ^_^
Next time I’ll give the espresso a try. I’ve been meaning to buy some powder anyways, since I’ve always wanted to make Tiramisu. Also, just to verify, I did not use a pizza stone when I baked it…which was why I probably needed a lower temperature. The stone makes it harder to burn things because it mediates how much and how fast the heat transfers to the food…so with a stone you can have 500F, but without you may want to go lower.
Just as a side note, I’ve never seen recipes where they add the butter last to so many things. I wonder if it’s just a Japanese way, but both the bread and the chocolate were mixed before adding the butter. I saw some other videos of Japanese bread on Akiba-Station and they did the same thing. It’s interesting that something as simple as bread can have idiosyncrasies in different cultures.
—
end.
woooow! 0-0 these look so tasty ;p I already got the ingredients noted down nd i’m just about to go shopping xD i tried these before but followed a different recipe and.. well i dont think it was meant to be black and the custard lumpy :/ i’ll try these xD this is the only decent recipe i’ve come across nd i hope they will turn out well
i’m sure they will 
i’ll comment back when theyre done XD
@-@ wow! i made them earlier today and .. i could have just fainted! they tase soo goood! oh great. now i wanna dye my hair blue and wear a sailor suit :/ lol :p
hey i have a few pictures of my choco coronets that i wanna show you ^^ but i dunno how to upload em :S any help?
Hi Kerorogunso!
Just send the images to onigirineko@akiba-station.com. I would love to see how they turned out. ^_^ Thanks for trying the recipe!
Your picture looks great! As for where to purchase the metal forms, I’ve added a link I found to the post above.
http://www.fantes.com/cannoli.html
my mesage wont send
and i think you may have the emails mixed up cos i havent sent it yet :/ i will get it fixed soon 
nyway i love them so much i’m making them again today 
i mean my email fixed lol
Hey,
I’m about to try to make this. I want to know what types of flour i need i’m not familiar with “strong flour”. Also what is the baker % for? I’m not familiar with this type of baking. Lastly and most importantly for the filling what type of chocolate should i use? Unsweetened, Semi sweet, milk chocolate or another type? Thank you for all your help
Hi Kevin,
“Strong Flour” is flour that has a High-Gluten %. In the USA, they often refer to “strong flour” as “Bread Flour”.
The “baker %” is a way that bread bakers measure ingredients. Instead of an exactly measurement for a certain quantity of bread, they give a percentage of ingredients to the whole recipe. This is done by weight. For details on how to understand and use the baker’s percentage system try these links:
http://en.wikipedia.org/wiki/Baker_percentage
http://www.foodartisan.net/making_bread/bakers_percentage.php
For the filling, I use semi-sweet chocolate. I’m pretty sure it owuld work with any other chocolate as well, but choose one suited to your tastes.
>.< thanks you so much! this is the best looking one so far, i love cooking, and (naturally) i love lucky star! n.n thank you!
OMG….Thank you for the recipes and all the help you have given me. I made these over the weekend and while aesthetically they didn’t turn out as well as i would have hoped. But they taste great.
i wonder how do u actually translate the japanese site to english?
or u actually understand japanese language?
We have people who write for Akiba-Station who understand Japanese, but the website is written in English and translated into other languages using an automatic translation program, which is not very accurate. If you are interested in doing translations or writing, please contact me or onigirineko!
hey im making them again ^^ I just wondered if you know how many calories these things have :S lol
OMG!!!!!!!!!!!!!! Konata is my role model. Now after I make them, I can go to school and act like her. (MUAHAHAHAHA!!!!!!!!!!!)
just cooked a bunch, still in the oven, but the bunch of plain butterbread came out nice (didnt have enough cones to make them all into coronets), so I am assuming that my coronets should be nice too. (as the chocolate filling is also well).
Awesome! The more choco-coronets there are in this world the better!! =)
It says devide the dough into 12 peices o.o does that mak 12 cones? bcuz i wanna only make 8 DX what do i doo T_T -sorry this is a rly rly stupid question im sowwie ;-;
can you get the metal cones at a store like walmart or target
because i want to make these for my graduation this friday
I haven’t seen the metal cones sold in any of the mega-marts yet, but if you’re in a bind, try making them out of aluminum foil. They’re not great, but they’ll work atleast for one time.
Also, I recently watched a show where they showed a Japanese fast food shop that lightly fried the openning of the coronets and then filled them with soft serve ice cream!!! To fry them, they used long, sturdy metal tongs, and held the openning of the bread in hot frying oil for a brief moment. The customers said it was both hot, crispy, soft, and cold at the same time.
I haven’t tried this variation myself yet, but it looks YUMMY!!!
i usually bite from the top then suck all the chocolate!! xD
Awesome! I was looking for a recipe like this for ages.
Hey i was wondering, how many calories are in one choco cornet? because i ate like 4 of them today…. O_o
Hi!!
These look so tasty! I have now 3 recipes of these O.o so I have some baking ahead of me xD
But I have one question though, am I supposed to add the butter and the vanilla extract before or after I put the chocolate mixture back in the micro oven?
before =) Happy Baking!
Oh man!! i wanna make one sooo badly lol!!! haha i love the way konota eats them! she is sooooooo cute!! i love her cat smile! i accually didnt know that they were real lol then on a whim i decided to google them and then i came across this! YEAH!! THANK YOU SO MUCH FOR PUTTING UP THE INGREDIENTS AND DIRECTIONS!!! XDDD U ROCK!! I CANT WAIT TO MAKE THEM!! and eat them ^ .~
Just a query about the bit of ‘step 2′:
“Gently fold each piece into an envelope, sealing the edges each time, and when you have a long rectangle shape, fold in half length-wise again and seal.”.
What did you take the ‘folding into envelopes’ bit to mean? because I’m having trouble imagining it. I presume its more than just folding them a few times.
Yup, it’s like folding a piece of paper. Just fold the dough a couple of times over itself.
Thank you so much for this recipe! I just made them this Saturday, and they turned out great! I cooked the chocolate custard cream over the stove instead of in the microwave, and that seemed to keep the cream from lumping up.
oh wow…ive been waiting way too long for this!
[...] http://www.akiba-station.com/blog/?p=655 [...]
Can you make the bread recipe into cups please? that would help a lot. :3
Thank you for the recipe; I’m not good at making bread, so, they came out a little hard when I made them. Oh, well, practice makes slightly better. I was getting impatient, so I filled them with Nutella and that worked out pretty well.
I was wondering if you could translate the measurements into non-metric terms…
the lucky star chocolate cornets makes my mouth water everytime i look at it. Thanks 4 recipe
how come most of the measurements are in grams?
im getting confused because i dont have anything that measures grams, and i had a little trouble with converting it into measurements i know
can you put the ingrediants into easier measurements?
Most of the recipes I’ve seen are by weight since it’s the most accurate way of measuring ingredients. I’m not exactly sure what the conversions are. I always use a kitchen measuring scale. The next time I make this recipe I’ll try to write down all of the measurements in cups and such, but I can’t guarantee the accuracy. You might also want to try a conversation website such as http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html . Hope this helps and good luck with your baking!
I tried making some yesterday with a recipe I found somewhere else, but it was the one with puff pastry and whipped cream type filling. I was thinking “Eh, pretty good, but kinda disappointing. I was expecting it to be different.” So I figured that something can’t be right, as cornets shouldn’t use flakey puff pastry. Then I found this! Thanks so much! I want to help you in trying to spread the joy of the cornet. You see, I’m an aspiring film editor, so I’m pretty good with electronics, especially cameras. I’m going to try using this recipe and once I get good at it I figured I could make a little mini cooking show on how to make cornets. Giving full credit to you, naturallly, for all your research and persistance. We should colaborate on this. I just figured it would be a better way to help the Lucky Star fans and fans of Japanese culinary arts learn to make this. It’s sometimes difficult to potray things in just words, so a video would be really great. And we could still have a print out list of all the mesurements and shopping list and a condensed version of the procedure. I just think it would be really cool. So what say you? Are you in?
OMG!!! Thank you so much! The way i eat these is the same way konata eats them o3o
I wish I could do this! My oven broke down, so I can’t do any baking. TT^TT Can I buy this anywhere?
hi,
just wondering what (if anything) can i use insted of strong flour?
thanks,