Cornets de Murat

I made the most of the sunshine by collecting plums from the garden and making jams. The left-overs gave me an idea for a recipe tonight...

Preparation and cooking time : 1 hour
Ingredients for 4

Cornets de Murat :
2 eggs
120 gr sugar
120 gr plain flour
1 tbsp cane sugar
20 gr icing sugar

Chantilly cream :
50 cl cold single cream
1 tbsp cane suugar
Spicy plums :
450 gr plums
2 tbsp water
Mixed spices : pepper, nutmeg, cinnamon, clove
20 cl red wine

60 gr sugar

Cornets de Murat :

• Preheat the oven to 180°(mk.6).
• Beat the eggs and sugar together with a mixer.
• Add in the flour and the cane sugar.
• Make up cone shapes from firm paper or card.
• From a sheet of oven-proof paper, cut out 10cm diameter circles with a pair of compasses.
• Spread a thin layer of the mixture onto each circle.
• Bake for 6 to 7 minutes.
• Out of the oven, quickly turn over the circles, and roll them around the cones. You can do around 4 circles before they harden.
• Leave the cornets to cool.

Spicy plums :

• Clean the plums and remove the stones.
• Heat them in a saucepan with 2 tbsp of water.
• Off the heat, add in the sugar, the spices and the red wine.
• Simmer for another 6 minutres, then leave to cool.

Chantilly cream:

• Whip the very cold single cream in a mixer.
• Add in the cane sugar.
• Pour into the syphon and screw in a gas cartridge.
• Shake vigorously 4 times, then remove the spent cartridge.
• Leave the syphon on its side in the fridge.

Presentation :

• Fill the cornets with the chantilly cream.
• Sprinkle icing sugar over the cornets, alongside the plums.