Cornets de Murat Recipe
Cornets de Murat
Flavors of the Auvergne
Total time: 15 to 30 minutes

Preheat oven at 180°C / 350°F
Prep. time: 5-10 minutes
Cooking time: 6-7 minutes

Difficulty: Easy
Chef's Note

Còrnas refer to hand-rolled cookies in the shape of little horns. Making them requires careful attention. When the “tile” cookies are at just the right point, they’re rolled up into a horn while still hot, then placed on a mold that gives them their definitive shape.

Today in Murat, these little treats are still offered with a glass of wine before a meal, to end a family dinner or when having a friend in for coffee. And there’s nothing like filling them with ice cream, whipped cream or fruit! So all you sweet lovers and unabashed gourmands, head for the squares and streets of the medieval city of Murat on September to enjoy some cornas and cornets!

- 2 eggs
- 120 g sugar
- 120 g all-purpose flour
- 1 Tbsp. sugar syrup (1/7 sugar / 6/7 water)
- 10 g butter
  1. Preheat the oven to 180°C / 350°F.
  2. In a bowl, whisk the eggs with the sugar until creamy.
  3. Mix in the flour and sugar syrup.
  4. Butter a baking sheet; pour out the batter in 12 circles, about 15 cm each. The batter should be very thin.
  5. Bake for 6-7 minutes.
  6. As soon as you remove them from the oven, roll each circle around a cone to give it a cornet shape. Cool before filling. 
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Collaboration: Toque d'Auvergne. Photo: Gilles Chabrier.

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