| Corone | |
| National Cuisine: | Japanese cuisine |
| Year: | Meiji era |
| Type: | Sweet bread |
is a sweet bread developed in Japan.[1] The bread is made by wrapping dough around a conch-shaped metal tube, baking it, and then filling it with cream. It is called when filled with chocolate cream, and when filled with custard cream.
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[2] It is said to have existed during the Meiji era, but it is unknown who invented it.
Unlike or, 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.[3] [4]
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, and the techniques are accepted from manjū.[5] 。
Cornetto is an Italian bread made with a croissant-like bread filled with chocolate cream. 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 [6] or .[7] [8] However, ice corone is made with a corone-shaped, and corone soft may also be made with a corone-shaped croissant.[9]