Corniotte

01 / ABOUT THE DISH

About the dish

Corniotte is a small pastry from Louhans in the Bresse region of France, made from a base of shortcrust (pâte brisée) topped with choux-style dough that often contains pastry cream and shaped into a folded form resembling three points of a tricorne. It has a light yet rich texture with a slightly crisp pastry base giving way to a tender, airy choux layer that holds a mildly sweet, creamy interior derived from milk, butter, flour, eggs, and sugar. Corniottes first appeared centuries ago in Louhans where the nuns of the Hôtel-Dieu developed the recipe and prepared them for sale on Ascension Day to raise funds for their hospice, linking the shape to the cornette headdress worn by the sisters; over time the practice spread beyond the single annual feast and into the year-round offerings of bakeries in the Bresse area. The authentic preparation begins by making a milk, water, butter, sugar, and flour mixture cooked into a choux-like dough, which is cooled and then worked with eggs until smooth and elastic; discs of shortcrust are cut, the choux mixture is placed in the center of each, and the edges of the shortcrust are folded up and pinched at three points to enclose the filling before an egg wash is applied and the items are baked until golden. Variations include versions filled or topped with cheese such as at Dijon and Beaune where a cheese-based filling replaces or complements the sweet interior, and some bakers experiment with shapes, sizes, and additional flavors like chocolate, but the core components of brisée and choux remain consistent. Corniottes are eaten as a viennoiserie or sweet treat with coffee or tea, commonly enjoyed at breakfast or as an afternoon accompaniment, and they pair well with sparkling wines from the Burgundy region and other light white wines that balance the pastry’s richness.