Chocolate Cornet Pie (Cream Horns) Recipe

Name: Chocolate Cornet Pie (Cream Horns)
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 12
Cuisine: Korean
Ingredients: 210g Cake flour; 150g Cold unsalted butter; 50g Cold water; 5g Sugar; 1g Salt; 3g Cocoa powder; 1 Egg; 20g Milk; 250g Whipping cream; 30g Sugar; 25g Cocoa powder

by Cooking Tree 2023-02-26

written by Cooking Tree Published: 2023-02-26Last Updated on 2023-02-19

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Chocolate Cornet Pie (Cream Horns) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a baked Korone Pie by rolling puff pastry~
You can feel the two colors and flavors by rolling together the chocolate and basic dough.

If you cut it in half with chocolate cream inside, it’s full of cream, so it’s delicious to eat.
I can really feel the taste of the crunchy pie, and I think the taste is richer when eaten with sweet chocolate cream~

There is a special stick that holds a shape like a corn pie, but I used the handle of the hand whisk to shape it with parchment paper and cooking foil~

It’s not difficult and it’s simple, so it’s nice to be able to make it without any other tools.
The rolled-up shape has a crispier texture than a flat-baked pie, and it’s fun.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Cornet Pie (Cream Horns)
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Rating: 5.0/5
( 39 voted )

Serves: 12 Prep Time: 55 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

210g Cake flour
150g Cold unsalted butter
50g Cold water
5g Sugar
1g Salt
3g Cocoa powder
1 Egg
20g Milk
250g Whipping cream
30g Sugar
25g Cocoa powder

Instructions

Add cold unsalted butter to the soft flour and cut with a scraper until the butter becomes small, mix, then add cold water, sugar and salt and mix to form a lump.
Divide the dough in half and sift cocoa powder in one place and mix.
Wrap the two doughs in cling film and rest in the refrigerator for 1 hour.
Roll out the rested dough and repeat the 3rd fold 5~6 times, and rest in the refrigerator for 1 hour.
Take out the dough, spread it out, cut the dough into a long strip, and press the part that overlaps the white dough and chocolate dough with a fork to fix it, then roll it up to shape it.
Mix eggs with milk and apply it to the dough, coat with sugar except for the bottom, put on an oven pan, bake in an oven at 190 degrees (200 degrees for 20 minutes preheated for 20 minutes) and cool for 18-20 minutes.
Add sugar to the whipped cream, sieve cocoa powder, whip until soft, and place in a piping bag.
Fill the cooled pie with cream.

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