How to Make Japanese Chocolate Cornets

For the bread dough:

• 2½ teaspoons active dry yeast
• 2 cups bread flour, plus more for dusting
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons unsalted butter, cut into small pieces, softened

For the chocolate custard:

• 2 cups milk
• 4 egg yolks
• ⅓ cup sugar
• 2 tablespoons cocoa powder
• 2 tablespoons cornstarch
• 2 tablespoons cake flour
• 1½ tablespoons unsalted butter
• 2 ounces semi-sweet chocolate chips

To assemble:

• All-purpose flour, for dusting
• Unsalted butter, for greasing
• 1 egg, lightly beaten, for egg wash

1. 1

   Make the bread dough. To activate the yeast, whisk yeast with two tablespoons of lukewarm water in a small bowl and let it sit until bubbly.

2. 2

   In a large mixing bowl, combine bread flour, sugar, and salt.

3. 3

   Add yeast mixture to the center of the flour mixture and stir to combine.

4. 4

   Crack an egg into a liquid measuring cup and lightly beat. Add enough water to make ½ cup.

5. 5

   Stirring constantly, add the beaten egg mixture to the dough.

6. 6

   Knead the dough, gradually adding the butter pieces until the dough comes together in a smooth ball at the bottom of the bowl.

7. 7

   Cover the bowl with plastic wrap and let rise in a warm place until nearly doubled in size, about 1 hour.

8. 8

   Meanwhile, make the chocolate custard. In a small saucepan, heat the milk over medium-low until hot to the touch but not boiling.

9. 9

   In a large mixing bowl, whisk together the egg whites and sugar.

10. 10

    Add a splash of hot milk and whisk to combine.

11. 11

    Sift cocoa powder, cornstarch, and cake flour together over the egg mixture and whisk to combine.

12. 12

    Whisking constantly, gradually add the remaining milk to the egg mixture.

13. 13

    Strain the mixture through a fine-mesh strainer into a medium saucepan to remove any solids.

14. 14

    Cook over medium heat, constantly whisking until the custard has thickened. Remove from the heat and whisk in the butter and chocolate chips.

15. 15

    Transfer to a bowl and cover the surface of the custard with plastic wrap to prevent skin from forming.

16. 16

    Refrigerate until cool, at least 30 minutes.

17. 17

    Once the bread dough has nearly doubled in size, check the rise by poking the dough with your finger. If the dough immediately springs back, it's not ready. If the indentation stays, it's ready.

18. 18

    Turn the dough out onto a lightly floured surface. Using a bench scraper, divide the dough into 12 equal pieces. Shape each piece into a smooth, taught ball and cover with a slightly damp kitchen towel. Let rest 15–20 minutes.

19. 19

    Meanwhile, line a baking sheet with parchment paper.

20. 20

    Lightly butter 12 5-inch pastry cone molds.

21. 21

    Roll one dough ball out into a 13-inch rope, and keep the remaining dough balls covered.

22. 22

    Starting slightly above the tip of the pastry cone, wrap the dough rope around the buttered pastry cone mold and gently pinch the dough together to seal.

23. 23

    Place the dough-covered cornet mold on the parchment-lined baking sheet, seam-side down.

24. 24

    Repeat with the remaining dough balls and cover loosely with a large plastic bag. Let rise until nicely puffed up, about 30–45 minutes.

25. 25

    Preheat the oven to 350 degrees Fahrenheit.

26. 26

    Using a pastry brush, brush the tops of the cornets with beaten egg.

27. 27

    Bake until golden brown, about 12–15 minutes.

28. 28

    Transfer the cornets to a wire rack and let cool on the molds until cool enough to handle, about 10–15 minutes.

29. 29

    Remove the molds and let cool completely on the wire rack, about 30–45 minutes.

30. 30

    Fill the cornets. Remove the chocolate custard from the fridge and stir to loosen. Transfer the custard to a pastry bag fitted with a round tip. Pipe each cornet full of chocolate custard and serve.

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