|By Raine on Tuesday, July 11, 2000 - 06:21 pm: Edit|
What are they and/or how do you make them. Any information would be helpful. Thanks in advance.
|By Panini (Panini) on Wednesday, July 12, 2000 - 08:51 am: Edit|
puff pastry rounds, almond cream filling.Put together like a large ravioli. Classical design is wash and a S shape from the center out, back of the knife not to cut through. usually 8"-9"-10". These are in most French pastry books.
PFPS-doughs ,Roux brothers pg. 157 Fr. version