French Sweet Sandwiches
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the pastry
Roll puff pastry into very thin layers.
Cut the pastry into strips, about 1 inch wide and 3 inches long.
Bake the strips at 400°F (200°C) until crisp.
Assemble
Spread whipped cream on one strip and a layer of jam on another.
Put two strips together to form a sandwich.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Thin layers of dough puff and crisp when baked, forming the sandwich structure.
- Whipped cream
- Adds a soft, light filling that contrasts with the crisp pastry.
- Jam
- Adds sweetness and fruity flavor to the filling.
The step that matters
Rolling the pastry into very thin layers. Puff pastry rises by steam released from many thin layers of butter and dough. If the layers are thick or squashed, the strips bake dense rather than light and crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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