(3298). Crescents With Preserves (Croissants Aux Confitures)

In order to make these crescents it is necessary to have two cutters: a round channeled pastry cutter (Fig 16) and a smooth unchanneled pastry cutter the shape of a crescent, but much smaller than the first one. Roll out some puff paste made to eight turns (No. 146) into eighth of an inch in thickness; from this cut some channeled rounds four inches in diameter and with the same pastry cutter cut the rounds into crescent-shaped pieces. Range half of these crescents slightly apart from each other on a moist baking sheet and wet the tops over with a brush; empty out those remaining with the small and smooth crescent-shaped pastry cutter and lay them on top of those already prepared so that they cover them exactly; egg over and cook in a brisk oven without glazing. When removed press the paste on the empty part and when these crescents are cold glaze them lightly with icing (No. 102), using a brush, and press them on chopped pistachios. Fill the empty place in the crescents with apple jelly (No. 3668) or else apricot marmalade (No. 3675).

(3302). D'Artois Cake With Apricot Marmalade Or Almond Cream (Gateau D'Artois A La Marmelade D'Abricots Ou A, La Orenie D'Amandes)

Roll some puff paste parings (No. 146) into a layer three-sixteenths of an inch in thickness and cut this into two bands, each three inches wide. Lay one of these bands on a baking sheet and cover the center with apricot marmalade (No. 3675) or almond cream (No. 40); moisten tin-edges of the paste with a brush dipped in water, then cover with the second band; pare them straight, scallop the edges and mark the band across one and a quarter inches apart with a knife; within this space place leaves formed with the tip of the blade of a small knife. Bake in a quick oven and when the cake is nearly done dredge with sugar and finish cooking and glazing. Cut it through the divided sections with a large sharp knife.

(3305). Francillon Cakes (Gateaux Francillon)

These are prepared with one pound of peeled sweet almonds, fourteen ounces of clarified butter kneaded with twenty ounces of vanilla sugar (No. 3165), also four and a half ounces of flour, two ounces of fecula, ten or twelve egg-yolks, seven or eight beaten whites, and a grain of salt. Pound the almonds with one egg-white, dilute with a glassful of good milk, and pass through a sieve; put the butter into a vessel, and with a spoon beat in the eggs, one at a time. When the whole is creamy mix in the sugar, the almonds, the beaten whites, and the sifted flour and fecula. Line a thin raised-edge baking sheet with sweet paste (No. 136), pour in the preparation, smooth nicely and bake in a slack oven; when unmolded and cold brush apricot marmalade (No. 3675) over the top, and cut it into small cakes without separating the pieces; ice the surface with kirsch icing (No. 102), and detach from each other only when this becomes dry, then dress.

Fig. 606.