Chocolate Cornet Pie (Cream Horns) Recipe

by Layla suzette

I made a baked cornet pie rolled up the puff pastry
You can feel the two colors and tastes by pasting chocolate and basic dough together
Fill the chocolate cream inside and chop it in half and it’s full of cream.
I can feel the crispy pie taste properly and eat it with sweet chocolate cream.
There is a special rod that looks like a cornet pie.
It’s not difficult and it’s easy to make without any tools.
The texture looks more crispy and fun than the flat baked pie.

Chocolate Cornet Pie Cream Horns Recipe

Chocolate Cornet Pie

Rating: 5.0/5
( 1 voted )


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


  1. Put cold unsalted butter in the flour and cut it with a scraper until the butter becomes small. Mix it with cold water, sugar, and salt, and mix them together into a lump.
  2. Divide the dough in half and sift the cocoa powder in one place and mix.
  3. Wrap the dough in two wraps and rest for 1 hour in the fridge.
  4. Spread the dough to rest widely and repeat the fold 3 times 5-6 times, and rest for 1 hour in the refrigerator.
  5. Take out the dough, spread it out widely, cut the dough into long strips, press the part where the white dough and the chocolate dough overlap and fix it with a fork, and roll it to form a shape.
  6. Add milk to eggs, mix and apply to the dough. Drain the sugar except for the bottom and place it in an oven pan.
  7. Put sugar in fresh cream, sift the cocoa powder, whip gently until horns stand and put in a sachet.
  8. Fill the chilled pie with cream.
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