Name: Small Vols-au-vents, a LA Parisienne
Ingredients: puff pastry (for small vols-au-vents); fine sugar (for icing); creme patissiere (prepared in advance)

Small Vols-au-vents, a LA Parisienne

Ingredients

puff pastry (for small vols-au-vents)
fine sugar (for icing)
creme patissiere (prepared in advance)

Directions

Prepare small vols-au-vents using your preferred method.
Ice the edges with fine sugar immediately after removing from the oven.
Melt the sugar with a salamander or heated shovel until it forms a pale glaze.
Fill the hot vols-au-vents with creme patissiere.
Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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.