Cream Pastries with Almonds

Ingredients

• some puff paste
• two ounces of almonds
• half a pint of cream
• an ounce of sugar
• a little extract of vanilla

Method

1. 1

   Roll out puff paste and cut into ten pieces.

2. 2

   Bake until done.

3. 3

   Brush ten more pieces with beaten egg, sprinkle with chopped almonds mixed with powdered sugar, and bake until colored.

4. 4

   Whip cream, chill, mix with sugar and vanilla, then place on plain pastry pieces and cover with almond-topped pieces.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 88. The excerpt below is the record exactly as published.

Cream Pastries with Almonds. Take some puff paste (Art. 284), roll it out very thin, and cut it in ten pieces, each about three inches wide DESSERTS AND CAKES. 193 and four inches long. Send them to the oven, and, when done, take them out ; then cut ten other pieces of the same size as the above, and brush them with beaten egg ; blanch two ounces of almonds, chop them fine, mix with them a very little powdered sugar, a very little white of egg, and sprinkle them on top of your ten pieces of paste, which send to the oven until well colored, and let them become cold. Beat up half a pint of cream, put it on the ice about fifteen minutes, drain it on a sieve, mix with it, in a bowl, an ounce of sugar and a little extract of vanilla

Cook this with the app: pantry check, scaling, and the assistant.