How To Make Chocolate Corone Pie | Chocolate Cornet Pie

I made a baked corone by rolling puff pastry. You can feel the two colors and flavors by gluing the chocolate and basic dough and rolling them together. Pour the chocolate cream inside and cut in half. I can really feel the taste of the crispy cake, so I think the taste will be stronger when eating with sweet chocolate ice cream. There is a dedicated stick for shaping the wreath, but I used the handle of the whisk to shape it with parchment and cooking foil. It’s not hard and simple, so it’s nice to be able to do it without any other tools. It’s nice that the roll shape feels more crunchy than a flatbread, and it’s fun, too.


210g soft flour

150 g cold unsalted butter

50g cold water

5g sugar

1g salt

3g cocoa powder

1 egg

20g milk

250g fresh cream

30g sugar

25g cocoa powder


1. Put cold unsalted butter into soft flour, use a scraper to cut the butter into small pieces, mix well, then add cold water, sugar, and salt and mix well.

2. Divide the flour in half and sift cocoa powder in one place and mix well.

3. Wrap two dough balls in cling film and refrigerate for about an hour.

4. Spread out the rest of the dough, repeat 3 to 6 times, and refrigerate for about 1 hour.

5. Take out the dough, spread it out, cut the dough into long strips, stack white flour and chocolate powder on top, press firmly with a fork and fix the contact dough, roll it out.

6. Put the milk in the eggs, mix well, apply to the dough, cover with sugar except the bottom, put in the oven, bake in the oven at 190 degrees (200 degrees for 20 minutes) and let cool for 18 to 20 minutes.

7. Add sugar to whipped cream, sift cocoa powder in, beat until soft, put in a piping bag.

8. Fill the cooled cake with cream.