Saturday, January 11

Japanese Style Chocolate Cornets


Asian bakeries are a place to get some of the best pastries and goodies. One of my favorite bakery treats is the chocolate cornet. It is a rich chocolate custard filled pastry with a flaky and light exterior. The cornet is perfect for any evening dessert, it is a great brunch time sweet, or a little self-indulgent treat. On a quick side note I use puff pastry to make these, if you want 100% authentic Japanese cornets you will need to make Japanese sweet dough for the outside. 

Full time 1 1/2 - 2 hours (based on cooling time for pastry)
Makes 8 cornets

You will need:

1 sheet puff pastry, or homemade puff pastry dough 
2 egg yolks
3/4 cup plus 1 1/2 tbsp milk
1/3 cup semi-sweet chocolate chips
2 1/2 tbsp sugar
1 1/3 tbsp corn starch
1 tbsp flour
1 tbsp baking coco powder
2 1/4 tsp butter, at room temp

For baking:
1 tbsp butter, melted

For topping:
1/4 cup powdered sugar

Let us begin:

In a medium to large bowl create an ice bath by placing 8-12 ice cubes and 2 cups of cold water. Set aside.

In a medium sauce pot heat milk to gentle simmer over medium low heat, stirring to prevent scorching. Approximately 5-8 minutes.

Turn off heat and set pot off burner.

In a medium bowl whisk together egg yolks and sugar.

Add in 1 1/2 tbsp of milk.

Sift together flour, baking coco, and corn starch-adding it to mixture. Whisk vigorously to incorporate.


Add in remaining milk.

Pass mixture through a strainer pouring it into a new pot. (do not use previously heated pot)

Put pot onto burner and turn heat to medium high. Continue to whisk vigorously until the custard is formed, this takes 4-8 minutes.


Remove from heat.

Add in butter and chocolate chips. Whisk until chocolate is melted and fully incorporated.


Move mixture to a small bowl.

Place this bowl into your ice bath bowl.

Cover custard, not bowl, with plastic wrap to prevent a skin from forming while this cools.

While this cools preheat your to 400' line a baking tray with a silicone mat or parchment paper.

Lay out your puff pastry sheet and slice it into 8 1" thick slices, width wise.

Lightly butter the outside of your cornet cones to prevent sticking.

Starting at the point of the cone, wrap pastry around cone gently, making sure to overlap at minimum 1/3 of previous layer.

Gently pinch end of pastry to ensure cone does not unwrap.

Lay onto baking sheet.

Continue until all cones are formed and ready to go.

Brush lovingly with melted butter.

Bake 15-20 minutes or until a golden color has developed.

Remove from oven and let cool 1-2 minutes.

Carefully remove cone molds and allow pastry to completely cool on a board.

Once cool, you can now assemble the cornet.

Place custard into a pastry bag (or plastic bag with corner snipped off).

Pipe custard into the center of pastry, being careful not to force to much in and breaking the pastry. But try not to skimp either.

Set cornets onto a serving platter.

Dust over top with powdered sugar, serve and cheers!