My older son was intrigued because of some anime cartoon show that featured this pastry. So I went on to search for a recipe, and got one from a Japanese site, which luckily has an English translation. I modified the dough by looking at the ingredients and finding a similar one from breadworld.
Ingredients & Instructions:
Place in bread machine the liquid ingredients at room temp.
1/4 cup + 2 tbsp + 1 tsp (that's 95 ml) of water
2 large eggs
3 tbsp butter
Add the dry ingredients.
3/4 tsp salt
2-1/4 cup bread flour
2 tbsp sugar
1-1/2 tsp BM yeast
Run on dough cycle.
Transfer to lightly floured surface. Flatten with palm of your hand and divide in two (sprinkle flour as needed for easier handling). Fold the ends of each so that you make 2 layers and create a square. Fold each lengthwise, then cut into 6 portions each (so you have a total of 12 pieces).
Starting at the middle going outwards with your hands and the surface well greased, roll with your palms to make into ropes.
Wrap around the greased cornets (I found it easier to do if I let the rope stay on the table and start wrapping by rolling the horn mold along the rope).
Place on baking sheet lined with parchment paper.
Let rise about 20 minutes (or 10 in warmed oven)
Brush with egg wash*.
Bake at 400 °F for 10 minutes.
Remove from molds and place on cooling rack. Cool completely (maybe 10 mins or more).
Pipe custard into the cooled cornets.
*Egg Wash --
1 large egg, lightly beaten
1 tbsp sugar
Chocolate Custard Cream --
Whip together --
2 tbsp sugar divided
2 egg yolks
Sift together --
3 tbsp Cake flour
2 tbsp + 1 tsp Cocoa powder
Heat up until steamy –
¾ cup milk
4 tbsp sugar
Add some of this to yolk mixture and blend well,
Pour the yolk-milk mix to hot milk mixture.
Continue cooking on low until creamy thick.
1 tbsp butter
1/2 tsp vanilla
½ tsp chocolate syrup
2 oz (1 square) Baker’s bittersweet baking chocolate
Cool and beat with ½ pkg (4 oz) of softened cream cheese.
Place in Ziploc bag and cool completely until cornets are ready.