Anne Willan

Cornets de Murat

Rolled Wafer Biscuits

Preparation info
  • Makes

    30

    comets
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

These ‘cornets’ from the town of Murat, deep in Auvergne, are crisp rolled biscuits quite unlike the usual cream horns made of puff pastry. They are said to imitate the shape of the local alpenhorn. Pastry shops sell the cornets empty, to be filled at home with chantilly cream.

Ingredients

80 g butter

Method

Set the oven at hot (200°C/400°F). Butter 2 or 3 baking sheets.

Cream the butter and sugar. Gradually beat in half of the egg whites, beating very well after each addition. Add 1 heaped teaspoon of the flour and mix thoroughly. Gradually beat in the remaining egg whites. Stir in the remaining flour, followed by the cream and rum; mix well.

Drop teaspoons of the mixture on to a b