Mastering the Art of French Cooking, Volume 2 (199 page)

BOOK: Mastering the Art of French Cooking, Volume 2
13.85Mb size Format: txt, pdf, ePub

 

Stir up melted chocolate to be sure it is smooth and velvety, then pour it into your paper cone.
Squeeze out lines of chocolate about 1 inch apart down the length of the fondant on each strip.
Proceed immediately to next step, while chocolate is still soft.

 

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,
cut the strips into crosswise pieces about 2 inches wide, using a very sharp (or saw-edged) knife,
and cutting very carefully with an up-and-down sawing motion. Cut
mille-feuilles
in the same manner.

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
cream horns
and rolls of puff pastry described and illustrated are also useful for desserts. Rather than glazing them before baking,
press the top and sides (not the bottom where pastry is sealed) in plain granulated or in coarse crystallized sugar.

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.

Other books

B009YBU18W EBOK by Zamoyski, Adam
The Guestbook by Martin, Holly
Peeler by Rollo, Gord
The Boy I Love by Lynda Bellingham
Leap by M.R. Joseph
Strands of Bronze and Gold by Jane Nickerson
Fly You To The Moon by Jocelyn Han
Captive by A. J. Grainger