corniottes

A speciality of Louhans, corniottes are made of pâte brisée, with pastry cream inside, encompassed by pâte à choux.

Dating from the 17th century, corniottes were made and sold during the feast of the Ascension by the sisters of the Order of Sainte-Marthe, to raise funds for Louhans’ Hôtel-Dieu (charity hospital) . The original pastries were shaped like the pointed headwear worn by the nuns.

Corniottes in Dijon and Beaune are often stuffed with fromage blanc