INGREDIENTS

INSTRUCTIONS

Prepare the pastry as directed in the recipe.  (Frozen puff pastry is
available in grocery stores).  As soon as it is ready, and rested, roll it
out with the rolling pin to a thickness of 1/8-inch. Cut the sheet into 12
strips about 1-inch wide and 10-inches long.  Roll these strips round
cornet-shaped moulds. Arrange the cornets on a wet iron baking sheet; let
them rest for 10 minutes; gild them with egg and set to cook in a hot oven
for 12 minutes. When they are nearly cooked, sprinkle thlem with
confectioners sugar and glaze them. As soon as they glisten, take them out
of the oven.   (It doesn't give a temp. but I would think something like
400 degrees would be a hot oven). The Cream: The foundation of this
preparation is the French pastry cream.
Put the sieved flour, the confectioners sugar, and the pinch of salt in a
pan.  Add the egg yolks and whip until the mixture is smooth. Moisten with
the milk, which has first been boiled with the vanilla; mix carefully and
cook on a good heat, beating all the time until the cream has aquired the
desired consistency. The cooking must be rapid and not be more than five
minutes. While mixture is hot add the egg whites that have been beaten
until very firm. Fill the cornets, completely cold, with the cream, using a
pastry bag with a round nozzle, or, failing this, a cornet of greaseproof
paper.
Posted to Bakery-Shoppe Digest V1 #416 by Skeeter <prissb@agate.net> on Nov
25, 1997

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