Short-Cut Method

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Part 1. Buy a small round coffeecake and substitute it for the tart shell.

Part 2. Make the tapering éclairs and rings. Fill them with Crème Pâtissière. Coat them with a simple