Read Mastering the Art of French Cooking, Volume 2 Online
Authors: Julia Child
Stir up melted chocolate to be sure it is smooth and velvety, then pour it into your paper cone. |
Draw the back of a knife down across the middle of the chocolate lines, then draw another line in the opposite direction on each side, thus pulling the chocolate into a decorative pattern. |
As soon as chocolate has set, in 4 to 5 minutes, but before fondant has hardened, |
5)
Serving
Arrange the
mille-feuilles
or Napoleons on a serving tray and chill an hour. Remove Napoleons from refrigerator 20 minutes before serving, so that both chocolate and fondant will regain their glossy bloom.
(*) These pastries are at their best when freshly made, although you may keep them for 2 to 3 days under refrigeration, and you may freeze them.
CORNETS ET ROULEAUX
[Cream Horns—Cream Rolls]
The |
Bake in the middle level of a preheated 425-degree oven for 15 to 20 minutes until nicely caramelized—but watch them; they burn easily. Fill with
crème Chantilly,
lightly beaten cream, sweetened and flavored with vanilla or liqueur, or with the meringue whipped cream,
Chantilly meringuée
,
or with the custard and egg-white filling,
crème Saint-Honoré,
Volume I, page 591. A sprinkling of
pralin,
caramelized almonds
or
walnuts
, could nicely be folded into any of these fillings.