Specialities from Deux-Sèvres and
Charente also called corniches, cornettes,
The cornuelle is a small flat cake with 3 "horns"
with a hole in the middle. There are various types:
the cornuelle from Chizé, the most famous,
made from a pastry by only one confectioner (recipe
remains secret), the cornuelle made in pastry
shell, the cornuelle made in donut pastry and the
cornuelle made in sweetened shortcrust pastry. This
cake can be filled with confectioner's cream or
chantilly cream and vanilla-, lemon- or orange
Cornuelles were traditionally eaten during 1 month,
15 days before and 15 days after Palm Sunday. The
hole in the middle of the cake allowed to put a
blessed branch sprig studded in a decorated apple.
Ingredients (for 50 cornuelles)
375 g butter
1,5 to 2 kg flour
500 g sugar
25 g baker's ammonia
25 g salt
1/2 l milk
Choice of flavor :
orange flower, vanilla...
Choice of decoration :
dragées or anise seeds.
+ 1 hour rest
In a terrine mix flour, carbonat, salt and sugar.
Add softened butter cut in little pieces and knead by hand
until you get a sandy aspect. Add eggs, knead pastry and let
it rest for an hour.
Roll the pastry out with a rolling pin on about 1 cm thick
and cut up triangular shapes, pricking the top with a fork,
make a hole in the middle of the triangle.
Glaze with beaten egg and decorate each of the 3 ends with
an anise seed or a dragée before sprinkling
everything with sugar.
Put in the oven for 15 minutes. Serve it fresh.