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
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.
- On a parchment paper or a silicon backing mat, poor small quantity of the dough(try to shape the dough in circles)
- 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.
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)
Once the cones cool down fill them with the Chantilly cream, refrigerate until serving.