Fanchonettes
From The spirit of cookery, 1895
Fanchonettes were popular in the latter half of the eighteenth century.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 261. The excerpt below is the record exactly as published.
Fanchonettes are little round cakes consisting of a basis of * ‘ ratia«ier Royal Pariaitin,’ i. 266-272. 414 THE SPIRIT OF COOKERY jlakc dough, or pulf paste, in the shape of a flat little cup, like a dariolc, filled with a semi-liquid or moist creatn-like •prei^aralion, which in the older preparation was while, intended to represent, and mainly consisting of, cream, but in the later recipes also contained yolks, and thus became a custard. This second layer is next to be masked over with meringue paste, i.c., a mixture of white of egg, froth, and sugar, and this is to be ornamented on the top with bright- coloured jellies and jams. Fanchonettes are entremets, and were much fancied towards the latter half of the eighteenth century ; hence they have been termed some of the friandises du dernier sieclc. How little these delicate and elegant cakes are understood nowadays is evident from this fact alone, that some of the best books on pastry, in describing fanchonettes, omit entirely the basis of puff paste
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Cook this with the app: pantry check, scaling, and the assistant.