Whoever 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 and makes the bread more elastic and uniform.
Before you see the recipe, you will need to make some aluminum cones. If you want to buy, these cones are sold in kitchen supply stores and in disposable packaging stores. If you don't want to buy it, there's a cheaper solution here.
For this you will need:
- 6 cardboard squares measuring 12x12 cm
- Aluminum (as much as you need)
How to make:
- Cut the aluminum in size larger than the cardboard square;
- Roll the square into a cone shape and wrap the foil to hold;
- Wrap the cardboard inside and out, as they go into the oven;
- Note: Do not use adhesive tape to stick, as it will melt and ruin everything;
Now yes! All ready.
Table of Contents
korone recipe
Below we will see the step-by-step and the recipe for you to make the delicious korone.
cone mass
- 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 water at room temperature;
- 1 tablespoon of beaten egg;
- 15 grams of unsalted butter at room temperature;
ing that you can fill the korone with other things too.
Chocolate cream
- 2 gems
- 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
1Mix 1 tablespoon of warm water with the yeast. Let it rest for 5 minutes.
2In a bowl, mix the flour, salt, sugar, and milk powder.
3.Misture 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 cannot mix with the spoon anymore. Now it's time to use your hands to knead the dough.
5Knead until the dough is homogeneous. Add the butter and knead more. (It will be sticky at first, but it will come together as you knead.)
6.Place a 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 (use a dishcloth to keep it dark).
ObservationIf the weather is humid or cold, you can preheat 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
1Heat the milk until small bubbles start to form at the edge of the pan.
2Sift the flour, corn starch, and cocoa together. Set aside.
3.Using a wire whisk or wooden spoon, mix the egg yolk and sugar to lightly dissolve the sugar.
4.Add a little of the hot milk to the egg yolks, stirring well to avoid cooking the yolks.
5.Add the sifted flour with chocolate to the egg yolks, stirring constantly.
6.Add the rest of the milk.
7Sift this mixture and place it in a pan.
8.Bring to a boil, stirring constantly until thickened.
9.Remove from the heat and add the butter and chocolate to the mixture while it is still warm.
10.Place a plastic wrap in with the chocolate cream and put it in the refrigerator to cool.
back to bread
With him grown up:
1On a work surface with wheat flour, divide the dough into 6 equal parts.
2Make small balls and let rest for 15 minutes.
3. Lightly coat the aluminum cones with butter.
4. Press the little balls to release the gas and start making “snakes” with the dough.
5. Enroll the cones calmly. Start with the thinnest part.
6Wrap with plastic and let it rest for another 15 minutes.
7Brush beaten egg on the cones and bake in a preheated oven at 200°C for 10 to 12 minutes.
8Wait for the bread to cool and fill it with chocolate.
Now it's time to enjoy! Did you like the recipe? What are your favorite anime dishes? What recipes would you like to see here on the site?
