Cones of Murat

The Cones of Murat

It is middle of September so let’s talk about les cornets de Murat (The cones of Murat),
Les cornets de Murat is a pastry invented in Murat that is a small city located in the Cantal department in France.
The shape of the cones comes from the Cow horn shape that were used to transport the pastry and distribute it in the city.
But  why September?? every year, around the middle of September, the city of Murat organize a big event called “La Fete du cornet” where people take part in a contest that consist in making the best cones of Murat, they also share traditional dishes and discover the deep French culinary cultural.
I did not have the chance to go to this event when I lived in France so if you are in France during September don’t miss it!!
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.

The supplies you will need:

  • Cream horn Molds
  • silicon backing mat or parchment paper

 Ingredients :

For the dough:
  • 3 egg whites
  • 75 g flour
  • 60 g butter (room temperature)
  • 125 g icing sugar
  • 1 tea spoon Vanilla
  • pinch of salt
For the Chantilly Cream:
  • 250 g Heavy Cream
  • 50 g Sugar


Preparing the dough:
  • In a mixing bowl, mix the butter until it becomes soft.
  • Add the icing sugar, the egg whites, the flour and the vanilla, mix well for 3 minutes , the dough should be smooth.
    Cones Of Murat
    Cones Of Murat
  • On a parchment paper or a silicon backing mat, poor small quantity of the dough(try to shape the dough in circles)
    Cones Of Murat
  • Bake in a preheated oven 392 F (200 c) for 10 minutes.
  • As soon as you take the circles out of the oven, wrap them in cones and put them in the cream horn molds.
    note: the cones should be wrapped quickly otherwise they will break when they get cold.
    Cones Of Murat
    Cones Of Murat
Preparing the Chantilly Cream :
  • Before all steps, put the mixing bowl and the beater in the freezer for 15 Minutes,
  • Put the heavy cream in the cold mixing bowl and start whipping.
  • When the cream becomes to look like a cloud start adding little by little the icing sugar until you get a Chantilly cream (don’t whip more than necessary, you could turn  your cream to a butter)
  • Refrigerate

Once the cones cool down fill them with the Chantilly cream, refrigerate until serving.

Cones of Murat
Cones of Murat



25 comments on “The Cones of Murat

  1. These look delicious (as does everything I’ve seen here). I like how they seem like they’d be very light and fluffy but also very indulgent.

  2. These cones are so attractive. They look yummy too, but they’re almost too beautiful to eat. Almost, I’ll definitely give them try.

  3. These look delicious and very simple to make. I would try this recipe and I have no doubt that it will be a winner in my house.

  4. You make everything look so lovely! I think these cones are perfect and they’re the perfect dessert in parties as well, since they don’t take much time to make!

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