|1¼ cup||Fine sugar|
Prepare the pastry as directed in the recipe. (Frozen puff pastry is available in grocery stores). As soon as it is ready, and rested, roll it out with the rolling pin to a thickness of ⅛-inch. Cut the sheet into 12 strips about 1-inch wide and 10-inches long. Roll these strips round cornet-shaped moulds. Arrange the cornets on a wet iron baking sheet; let them rest for 10 minutes; gild them with egg and set to cook in a hot oven for 12 minutes. When they are nearly cooked, sprinkle thlem with confectioners sugar and glaze them. As soon as they glisten, take them out of the oven. (It doesn't give a temp. but I would think something like 400 degrees would be a hot oven). The Cream: The foundation of this preparation is the French pastry cream.
Put the sieved flour, the confectioners sugar, and the pinch of salt in a pan. Add the egg yolks and whip until the mixture is smooth. Moisten with the milk, which has first been boiled with the vanilla; mix carefully and cook on a good heat, beating all the time until the cream has aquired the desired consistency. The cooking must be rapid and not be more than five minutes. While mixture is hot add the egg whites that have been beaten until very firm. Fill the cornets, completely cold, with the cream, using a pastry bag with a round nozzle, or, failing this, a cornet of greaseproof paper.
Posted to Bakery-Shoppe Digest V1 #416 by Skeeter <prissb@...> on Nov 25, 1997
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