What is a cornet?
Cornets are lovely, delicate cookies,
perfect for a light, delicious and very gourmet dessert.
Fill these cornets with your favorite fresh, seasonal
fruit and whipped cream or pipe in your favorite Mousse
(see below). They make a perfect ending to a gourmet
meal leaving your guests with a touch of sweetness but
not overwhelming them with a heavy dessert that makes
them feel as if the buttons on their pants are going
These cornets are shaped like a cone.
In order to form them into the cone shape you will need
to create a mold. Alternatively you can use a thin cone
mold (available at some fine kitchen stores), but if
you dont have this luxury you can easily make
your own. To make the molds, take a medium sheet of
aluminum foil and scrunch it up and form it into a solid
cone. Dont worry if it is not perfectly smooth,
you wont be pressing the cookie into the foil
just using it as a general shape to form around. Make
4 of these molds.
For the Cornets:
- 3 ounces unsalted butter
- 6 Tablespoons sugar
- 1/2 teaspoon gf vanilla extract
- 2 egg whites
- 3 Tablespoons gf flour*
- 1/2 teaspoon xanthan gum
*Note: We used The Gluten Free
Pantrys Country French Bread mix for the gf flour
in this recipe.
Making the Batter
In a small saucepan, melt the butter
over medium-low heat. Whisk in the sugar. Add the vanilla
and egg white; whisk for 1 minute. Add the gf flour
and xanthan gum and whisk until smooth. The batter will
be fairly liquid.
Making the Cookies:
Preheat the oven to 375°F. Line
a cookie sheet with parchment paper. Spoon a heaping
tablespoon (for each cookie) of the batter onto the
prepared cookie sheet, making only 4 cookies at a time.
Using the bottom of the spoon, spread the cookies in
a circular motion until each cookie is about 5 inches
in diameter. Bake the cookies for 10 minutes or until
golden (they will still be very soft).
Rolling the Cornets:
Remove the cookies from the oven and
let rest on the cookie sheet for 1 minute before molding
(if they are molded too soon they will crack).
quickly, roll each warm cookie around the aluminum cone-shaped
molds. Set the cookies on a rack to let cool.
cool, carefully remove the aluminum cones. Repeat this
process with the remaining batter.
Filling the Cornets:
- 1 cup heavy cream
- 2 Tablespoons sugar
- 4 cups fresh seasonal fruit
Whip the cream with 2 tablespoons
sugar until stiff. Transfer the whipped cream to a pastry
bag. Place each cornet onto dessert plates. Pipe the
whipped cream into the center of each cornet. Place
fresh fruit in and around the cornet. Using a sifter
or a fine mesh sieve sprinkle powdered sugar over the
top and around the plate. Serve immediately.