Top Qs
Timeline
Chat
Perspective
Corone (bread)
Japanese sweet bread From Wikipedia, the free encyclopedia
Remove ads
Corone (Japanese: コロネ or コルネ[1][2]; lit. 'Coronet') is a sweet bread developed in Japan.[3][1] The bread is made by wrapping dough around a conch-shaped metal tube, baking it, and then filling it with cream.[3] It is called choco corone (Japanese: チョココロネ; lit. 'chocolate corone') when filled with chocolate cream, and cream corone (Japanese: クリームコロネ; lit. 'cream corone') when filled with custard cream.[4][1]
The word "corone" is thought to come from either a French word which refers to horn, or an English word which refers to a brass instrument.[3][1][4] It is said to have existed during the Meiji era, but it is unknown who invented it.[3]
Remove ads
Features
Unlike Cream-pan or Chocolate-pan, which are baked after filling the dough with cream, corone is baked before filling with cream, so you can savour a moist and fresh cream.[5][6]
Unlike the Western cooking techniques of kneading cream into bread or putting it on top of the dough, creating a cavity in the bread and filling it with cream is said to be a uniquely Japanese cooking techniques,[1] and the techniques are accepted from manjū.[7]。
Remove ads
Similar breads
Cornetto is an Italian bread made with a croissant-like bread filled with chocolate cream. Cuerno de crema is a hispanophone bread made with a conch-shaped dough filled with a stuffing.
Derived foods
Soft serve in which the ice cream cone part is replaced with a corone is called ice corone (Japanese: アイスコルネット; lit. 'ice cream corone')[8] or corone soft (Japanese: コロネソフト; lit. 'corone soft serve').[9][10] However, ice corone is made with a corone-shaped age-pan,[8] and corone soft may also be made with a corone-shaped croissant.[11]
See also
- Ice cornet
- Cornetto (pastry)
- Cream horn
References
Wikiwand - on
Seamless Wikipedia browsing. On steroids.
Remove ads