Apr 27 2009
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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
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):
Chocolate: 40 g
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!