Cornet de Murat à la crème

Name: Cornet de Murat à la crème
Total time: 75 min
Yield: Serves 12
Cuisine: Auvergne
Ingredients: 3 egg whites; 200 g (1 cup) sugar; 100 g (¾ cup) pastry flour; 100 g (7 tbsp) melted butter; 1 teaspoon vanilla extract; For the filling: 400 ml (1⅔ cups) cold heavy cream, 60 g (½ cup) powdered sugar, 1 packet vanilla sugar

Crisp wafer cones filled with whipped cream

⏱ 75 minServes 12Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients12 servings

3egg whites
200 g (7 oz)sugar
100 g (3½ oz)pastry flour (French T45)
100 g (3½ oz)melted butter
1 teaspoonvanilla extract
For the filling: 400 ml / 1⅔ cups cold heavy cream60 g (½ cup) powdered sugar, 1 packet vanilla sugar (7.5 g / 2 tsp)

3 egg whites
200 g (7 oz) sugar
100 g (3½ oz) pastry flour (French T45)
100 g (3½ oz) melted butter
1 teaspoon vanilla extract
For the filling: 400 ml / 1⅔ cups cold heavy cream 60 g (½ cup) powdered sugar, 1 packet vanilla sugar (7.5 g / 2 tsp)

Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Metal cone mold

Perforated baking sheet

Electric hand mixer

Pastry piping bag

Digital kitchen scale

Electric oven

Medium bowl

Parchment paper

03 — Method

Preheat the oven to 200°C (400°F).
Mix the egg whites and sugar without whipping (just beat lightly).
Add the sifted flour, the cooled melted butter and the vanilla.
Spread small thin disks of batter on a lined baking sheet.
Bake for 5 to 7 minutes until the edges are golden.
Take out one disk at a time and immediately roll it around a metal or wooden cone mold.
Hold for 30 seconds until it sets.
Let cool completely.
Whip the cream with the powdered sugar and vanilla sugar.
Pipe the whipped cream into the cones.
Serve immediately so they stay crisp.