Cannelons of Brioche Paste
From Modern cookery, in all its branches, 1884
Serves 4
Ensure the paste is rolled thin.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 344. The excerpt below is the record exactly as published.
CANNELONS OF BRIOCHE PASTE. (ENTREMETS.) Proceed exactly as for the cannelons above, substituting the brioche for the puff-paste, and rolling it as thin as possible, as it swells very much in the pan. Fine sugar
Cook this with the app: pantry check, scaling, and the assistant.