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Corone

Choco corone
Alternative names	Korone cornet coronet
Type	Sweet bread
Place of origin	Japan
Associated cuisine	Japanese cuisine
Invented	Meiji era
Main ingredients	Dough cream
Ingredients generally used	Chocolate cream custard cream
Similar dishes	Cornetto cuerno de crema [es]
Media: Corone

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 brass instrument^[3][1][4] It is said to have existed during the Meiji era, but it is unknown who invented it.^[3]

Unlike Cream-pan [ja] or Chocolate-pan [ja], 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]。

Cornetto is an Italian bread made with a croissant-like bread filled with chocolate cream. Cuerno de crema [es] is a hispanophone bread made with a conch-shaped dough filled with a stuffing.

Soft serve in which the ice cream cone part is replaced with a corone is called ice corone [ja] (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 [ja],^[8] and corone soft may also be made with a corone-shaped croissant.^[11]

• Ice cornet [ja]
• Cornetto (pastry)
• Cream horn