Making a Tranche

Named after the French for slice, this decorative puff pastry case is used in classic French cuisine as a container for crème pâtissière and glazed fresh fruits, although other fillings can be used. Brush with egg wash and place on a dampened baking sheet before baking at 220°C for 8-12 minutes, then at 190°C for 12-15 minutes. Cool on a rack before filling.

1. Cut a 3-mm thick 14- x 30-cm rectangle. Trim edges neatly. Cut two 1-cm strips from the long edges.

   

2. Brush long edges of rectangle with egg wash. Place strips on top, 2 mm from edges. Score with the back of a knife.