4312 Paste for Small Tea-cakes

Petits Gâteaux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) sifted flour
  • 300 g (11 oz) butter
  • 300 g (11 oz) caster sugar
  • 1 whole egg
  • 4 egg yolks
  • 1 tbs orange flower water.


    Make the ingredients into a paste as for ordinary short paste; knead twice, roll into a ball and keep in a cool place covered with a cloth for at least 1 hour.

    Roll out the paste 1 cm ( in) thick and cut out into various fancy shapes using special pastry cutters. Place on a baking tray and brush with beaten egg. Decorate with halves of almonds, halves of glacé cherries, diamonds of angelica, crystallised orange peel, currants etc. then bake in a hot oven.

    Brush with gum as soon as they come from the oven.