In some regional bakeries – pastry shops.
This long brioche finishes in two points at one end. The crust is split and chopped lengthways. The cornue has a golden colour and soft crumb. The cornue is made in the 3 departments of Limousin.
It is eaten for dessert, generally on Palm Sunday, cold or warmed in the oven. Some people have it blessed by their priest. In Ussel (Corrèze), the cornue festival takes place on the Saturday before Palm Sunday.