Petits Cornets a la Vanille (Little Cones with Vanilla Cream)
From Little French dinners, 1898
Keep cornets in a tightly closed tin if made in advance.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 17. The excerpt below is the record exactly as published.
Petits Cornets a la Vanille (Little Cones with Vanilla Cream). — Take the weight of three eggs in 30 Little French Dinners. caster sugar, and the weight of two in flour. Beat the eggs and sugar together for five minutes, then sprinkle in the flour, mix thoroughly and spread the paste as thinly as possible on a very large flat baking-tin, previously buttered, and bake in a slow oven for about fifteen minutes. When done, i.e., when the paste is a golden colour, cut it out into rounds with a fluted or plain round cutter about four inches in diameter. As each round is cut, roll it up into the shape of a conical bag or sugar loaf and it will become almost immediately crisp. For this reason it is better not to take the tin right out of the oven, so as to keep the paste soft while it is being cut up, and the opera- tion must be performed quickly, for the paste as it cools gets crisp most rapidly, and then it cannot be rolled. Sweeten and flavour some cream
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